By Suprita Mitter
July 8, 2024
Jackfruit, or kanthal, is primarily in season in the warmer months in India. The tender, young jackfruit is used in savoury dishes like curries and pickles, while the ripe fruit is enjoyed for its sweet, fragrant flesh. This jackfruit pickle is a delightful fusion of bold flavours and aromatic spices and complements a variety of dishes.
1 raw jackfruit (kanthal), 1/4 cup mustard oil 2 tsp mustard seeds 2 tsp fennel seeds 2 tsp fenugreek seeds 2 tsp nigella seeds 2 tsp turmeric powder 2 tsp red chilli powder 2 tsp salt 2 tbsp vinegar or lemon juice 1/2 cup water
Peel the jackfruit and remove the hard core. Cut the flesh into bite-sized pieces. Boil the jackfruit pieces in water for about 10-15 minutes.
Heat the mustard oil in a pan until it reaches smoking point, then let it cool slightly. Add mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds to the oil. Fry them on low heat.
Add the boiled jackfruit pieces. Add turmeric powder, red chilli powder, and salt. Pour in the vinegar or lemon juice and water. Mix everything thoroughly.
Cook the mixture for about 10-15 minutes. Remove from heat and let the pickle cool completely.
Transfer the cooled pickle to a clean, dry glass jar. Ensure there is enough oil to cover the pickle; add more mustard oil if necessary.
Seal the jar tightly and let it sit at room temperature for 2-3 days to allow the flavours to develop.