Namaskar
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We often make curry with jackfruit but today we will be making it's pickle.
Let us see which ingredients are required :
Jackfruit (kathal) - 500 grams
We need to use raw jackfruit here as the pickle tastes much better.
Mustard oil - 1 cup
Yellow mustard - 3 tbsp
Ginger powder - 1 tsp
Plain salt - 1 1/2 tsp
Saunf (fennel) powder - 2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1 tsp
Heeng - less than 1/4 tsp
Ajwain (carom) - 1 tsp
Methi (fenugreek) seeds - 2 tsp
Jeera (cumin) - 2 tsp
Black pepper - 1 tsp
Black salt - 1 tsp
To prepare Kathal ka Achar firstly we need to cut the fruit.
Apply some oil on your hands before you cut the jackfruit as it contains a sticky substance in it which sticks to the hand.
Cut jackfruit into 1 inch pieces
after cutting we will boil these pieces in steam.
Take a big utensil and pour water in it, you can also use a cooker for this purpose.
Fill some water in the cooker then place the jackfruit pieces in another utensil inside the cooker
 they will get cooked with the steam.
Or we can also use a utensil, place a stand on it.
Then place another utensil on the stand and fill it with the jackfruit pieces as we are not boiling it directly in water but steam.
as soon as steam is formed we will put jackfruit in the utensil to boil.
Place the utensil with jackfruit on the stand and cook till the pieces become soft.
Check the jackfruit at regular intervals.
Until the jackfruit turns soft let us grind the whole spices into powder for the pickle.
jackfruit is almost cooked but let it be cooked more for 3-4 mins so that it becomes more soft.
 Check the jackfruit, they have turned soft and this is the required softness.
Turn off the gas
take out the utensil with jackfruit and keep aside.
Now let us prepare the pickle.
We would need a frying pan (kadhai),
pour oil in it and heat oil to an extent where you can see smoke coming from it.
The oil is heated
lower the flame then put turmeric powder, Heeng and jackfruit in hot oil.
Fry the contents for 2 minutes.
Here the jackfruit has been cooked in steam but we can also boil it directly in water with salt.
After boiling water has to be drained from the jackfruit
and they need to be placed on a cotton cloth and kept in the sun to dry for 2-3 hrs.
Now turn off the gas, put the all spices in the jackfruit.
These spices were initially whole which we have ground to turn into powder form.
Also add red chilly powder, Saunf powder, salt, ginger powder and black salt to the jackfruit pieces.
Mix all the ingredients thoroughly till they blend well together.
Kathal ka Achar is ready
you can have it right away but you will get its actual taste after 4 days when all the spices are absorbed in the jackfruit.
Achar will also become sour after 4 days and you can eat it.
You need to be a little cautious while preparing any pickle.
Cleanliness is a must, there should not be any moisture in the pickle.
You should not put any wet spoon in the pickle.
The container in which the pickle is to be filled should be initially washed with boiling water and dried in the sun.
There should not be any moisture left in the container.
Allow the pickle to cool off completely before filling it in the container.
Whenever you take out pickle to eat, always use a clean and dry spoon.
We must keep these things in mind and our pickle will last for a long time.
Kathal ka Achar can be kept and eaten for 1 month.
If you want the pickle to last longer then heat mustard oil, cool it then pour it in the container till pickle is fully submerged.
This increases the pickle's life to 6 months.
Serve Kathal ka Achar with roti, paratha, puri or any other food you want to.
But Kathal ka Achar tastes best when eaten along with khichdi.
Try this recipe yourself and share your experiences with us.
We will meet again at nishamadhulika.com
