Kathal ka achar- A tangy and delicious raw Jackfruit pickle
Kathal ka achar – Jackfruit/kathal is a seasonal vegetable available during summer season in India.It is eaten as a fruit and vegetable both. In Northern part of India it is used mainly as a vegetable and in Southern part it is relished as a fruit and many sweets and deserts are made with jackfruit/ kathal.
Jackfruit grows on a huge tree and cultivated in tropical humid and rainy regions.It is rich in dietary fiber,Vitamin A,B and C ,have anti oxidant properties. Also have good amount of potassium,Iron and Magnesium.
The jackfruit have very hard skin and while cutting a sticky sap comes out from the flesh which is not easy to clean so it is very important to oil your hands and the knife for easy cleaning.
The flesh and the seeds both can be used in the cooking .The seeds have a thick plastic like covering so it can be easily stored for a long time but do remember to peel the ripe seeds before using.
This Kathal ka achar/ jackfruit pickle 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.
Do try these delicious recipes-
- kathal ke beej ki sabzi.
- Kathal ka Pulao
- Bhindi ka Raita
- Tangy green chili pickle
- kathal ki sabzi.
- Baigan ka chokha
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Kathal Ka Achar
Ingredients
- 1 kg jackfruit/kathal
- 350 gms Mustard Oil / Sarso ka tel
- 2 Raw Mango / Kachcha Aam
- 5 tbsp Fennel Seeds / Saunf
- 3 tbsp Fenugreek Seeds / Methidana
- 5 tbsp Mustard Seeds / Rai
- 3 tbsp Red Chilli powder / Laal mirch powder
- 1 tbsp Turmeric Powder / Haldi Powder
- To taste Salt / Namak
- 1/2 tsp Asafoetida / Hing powder
Instructions
- How To Peel The jackfruit- apply oil on your hands and the knife and then peel the jackfruit and cut into medium size pieces.
- Seperate the jackfruit seeds and peel the skin /covering and slice them into two pieces.
- Boil enough water in a pan with 1/2 tsp turmeric and 1 tsp salt.
- Add the jackfruit pieces and the seeds and cook till 3/4 done.
- Drain in a colender and let all the water drain from the jackfruit.
- Spread a cloth in direct sun light and spread the boiled jackfruit over it to remove the excess water for about 5-6 hours.
- Dry roast the fennel and fenugreek seeds for 2-3 minutes and then coarsly grind them with mustard seeds.
- Heat mustard oil till it start smoking ,remove from the gas and then let it come to medium tempearture.
- Now add all the spices and the grated raw mango and stir fry for 2 minutes.
- Add the jack fruit pieces and mix well.
- When it cool down completely then fill in a glass jar and keep covered for a day.
- Then daily keep in sunlight for a week and start using after a week.
- The pickle should be submerged in oil completely else it get mold easily so add more oil if needed.
Notes
- If raw mango is not easily available then double the quantity of mustard seeds.
- Dont over cook the jackfruit else it become mushy while mixing.
- Use white and raw jackfruit for making pickle,yellow colour ripe or semi ripe jackfruit can not be used for pickling.
- The boiled jackfruit should be dried properly as water can spoil the pickle very easily.Can also add 2 tbsps of whited vinegar for preservation.
- The pickle should be covered with oil till the top .
Related Recipes
Kathal Sabzi Recipe , How To make Kathal Sabzi,Jackfruit Fry
Kathal Ke Beej Ki Sabzi ,Jackfruit Seed Stir fry
Kathal Biryani Pulao Recipe, How To Make Jackfruit Rice
Easy Red Chili Pickle Recipe ,Laal Mirch Ka Achar Recipe
Andhra Tomato Pickle Recipe, Tomato Pachadi
How To Make Nepali Aloo ko Achar, Potato Pickle Recipe
Wow. Very interesting. I never knew that we could make pickle with jackfruit. I am familiar only with the sweets and chips version. Will give this a try.
Thank you Sunitha !Waiting for your feed back 🙂
Ma’am as I’m making it for the first time can I wash dry n then fry jackfruit rather the cooking them?
Yes you can do this
Ma’am as I’m making it for the first time can I wash dry n then fry jackfruit rather the booking them?
Frying may not work for this recipe. You’ll have to boil and then sun dry it.
How many days does it last?
Anchal if you cover it with oil till the top then it will easily stays for 4-5 months
wow, that’s amazing recipe. My daughter would love to eat this. Our Indian neighbor always give “aachar” to her and he love to eat it.
Kathal Ka Achar! Good recipe. I will try this recipe in the weekend. Look delicious. Maybe this recipe has different taste. I don’t try this taste before and you know I don’t try the recipe. I hope this recipe can make my family eat more. Thank you for sharing.
Can i make this pickle with canned raw kathal?
I have never tried with canned,but you try with less quantity first
Yum! I going to try this achar on sunday for sure. I heard about it from my mom but found recipe for the first time, thank you!
Definitely I would make the it soon! It looks so good ! Thanks for sharing this recipe with us!
I have tried making Kathal ki biryani but kathal ka achar sounds so different 🙂 am just drooling over the pictures ..