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Jackfruit Pickle
Jackfruit pickle is a tangy and spicy condiment made from raw jackfruit, infused with aromatic Indian spices. It's a perfect accompaniment to enhance the flavor of your meals. Ingredients: Jackfruit, Hing, Red chilli powder, Mustard seeds, Turmeric powder, Fennel seeds, Fenugreek seeds, Salt, Mustard oil
30min
Cook Time
10
Servings
Recipe
120 kCal
Recipe
1
Cut 500 grams of raw jackfruit into small pieces and boil them in water with a pinch of salt for 10-15 minutes, until they become tender. Drain the water and let the jackfruit pieces cool down.
2
In a pan, heat 100 ml of mustard oil until it reaches its smoking point. Turn off the heat and let it cool down to room temperature.
3
In a separate pan, dry roast 2 tablespoons of mustard seeds, 1 tablespoon of fenugreek seeds, and 1 tablespoon of fennel seeds until they become fragrant. Grind them into a coarse powder using a mixer grinder.
4
In the cooled mustard oil, add 1 tablespoon of asafoetida (hing), the ground spice powder, 2 tablespoons of red chili powder, 1 tablespoon of turmeric powder, and salt to taste. Mix well to form a thick paste.
5
Add the boiled and cooled jackfruit pieces to the spice paste and mix well, ensuring that each piece is coated evenly with the spices.
6
Transfer the jackfruit pickle to a clean, dry, and sterilized glass jar. Seal the jar tightly and let it sit in a cool, dark place for 3-4 days to allow the flavors to develop.
7
After 3-4 days, the jackfruit pickle is ready to be served. Store it in the refrigerator to extend its shelf life.
Nutrition
120
kCal
1.5 g
Protein
10 g
Fat
8 g
Carbs
500 g of Jackfruit
5% OFF
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1 tbsp of Hing
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2 tbsp of Red Chilli Powder
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2 tbsp of Mustard Seeds
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1 tbsp of Turmeric Powder
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All the tools you would need
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1 tbsp of Fennel Seeds
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1 tbsp of Fenugreek Seeds
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