Jackfruit/kathal is a seasonal vegetable available during summer season in India.It is eaten as a fruit and vegetable both. This Kathal ka achar is my grandmothers specialty and my mom learned from her and making it regularly. Do try this pickle and give me your feedback how it turn out for you.
Ingredients of Kathal Ka Achaar
- 1 kg jackfruit
- 350 gms Mustard Oil
- 2 Raw Mango
- 5 tbsp Fennel Seeds
- 3 tbsp Fenugreek Seeds
- 5 tbsp Mustard Seeds
- 3 tbsp Red Chilli powder
- 1 tbsp Turmeric Powder
- To taste Salt
- 1/2 tsp Asafoetida
How to Make Kathal Ka Achaar
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Apply oil on your hands and the knife and then peel the jackfruit and cut into medium size pieces.
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Seperate the jackfruit seeds and peel the skin and slice them into two pieces.
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Boil water in a pan with 1/2 tsp turmeric and 1 tsp salt.
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Add the jackfruit pieces and the seeds and cook.
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Drain and let all the water drain from the jackfruit.
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Spread a cloth in direct sun light and spread the boiled jackfruit over it to remove the excess water.
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Dry roast the fennel and fenugreek seeds for 2-3 minutes and then grind them with mustard seeds.
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Heat mustard oil till it start smoking ,remove from the gas.
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Now add all the spices and the grated raw mango and stir fry for 2 minutes.
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Add the jack fruit pieces and mix well.
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When it cool down completely then fill in a glass jar and keep covered for a day.
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Then daily keep in sunlight for a week and start using after a week.
