Green Jack Fruit Pickle (Kathal ka Achar) Recipe

 

Green jackfruit pickle is bold, tangy, and unlike anything you’ve ever tasted. Its meaty texture soaks up spices beautifully, turning every chunk into a burst of flavor. What makes it truly special is how it balances heat, sourness, and that signature mustard oil kick in each bite. But it’s not just delicious — green jackfruit is rich in dietary fibre, antioxidants, and essential vitamins, making this pickle a gut-friendly, low-calorie powerhouse. A perfect blend of tradition, taste, and nutrition!" Green jackfruit isn’t just a meat substitute — it’s a powerhouse of fibre, antioxidants, and gut-friendly nutrients! In this recipe, we turn this humble ingredient into a spicy, tangy pickle bursting with bold flavors and the richness of cold-pressed mustard oil. With every bite, you get the texture of tender chunks, the punch of roasted spices, and the zing of vinegar and lemon. It’s not your usual pickle — it’s nutritious, delicious, and totally addictive!"

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Ingredients:

·       Raw jackfruit (green, peeled & cubed) – 500 g

·      Mustard Oil – 300 ml

·       Mustard seeds – 2 tsp (yellow or black)

·       Fennel seeds (saunf) – 1 tsp

·       Fenugreek seeds (methi) – ½ tsp

·       Kalonji (nigella seeds) – ½ tsp

·       Dry red chilies – 4 (broken)

·       Turmeric powder – 1.5 tsp

·       Red chili powder – 1 tsp (adjust to taste)

·       Hing (asafoetida) – a generous pinch

·       Salt – 1.5 tbsp or as per taste

·       Vinegar – 2 tbsp

·       Lemon juice – 2 tbsp (optional, for a sharper tang)

 

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This Mixing Bowl is perfect for mixing jackfruit with spices and oil- Click and Buy

Preparation:

1. Prep Jackfruit:

·       Peel and cut the raw jackfruit into medium cubes.

·       Boil in lightly salted water till semi-soft. Drain well and sun-dry for 2–3 hours or pat dry fully to remove moisture.

 

2. Roast Spices:

·       Dry roast mustard, fennel, fenugreek, and kalonji for 1–2 minutes until aromatic. Coarsely crush and set aside.

 

3. Heat Mustard Oil:

·       In a heavy pan, heat  Mustard Oil till smoking point. Switch off heat and let it cool slightly.

 

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4. Mix the Pickle:

·       In a large bowl, combine jackfruit, all powdered spices, roasted whole spices, hing, and salt.

·       Pour in the warm mustard oil. Add vinegar and lemon juice. Mix everything thoroughly so all pieces are well-coated.

 

5. Store & Sun-Cure:

·       Transfer to a clean, sterilized glass jar.

·        Keep the jar under the sun for 5–7 days, shaking gently once a day to ensure even marination.

Glass Pickle Jars with Lids – ideal for clean and visible storage- Click And Buy