Kathal Ka Achaar Recipe

Cooking Directions

• STEP 1.Cut the raw jackfruit into small pieces and remove the seeds.
• STEP 2.Boil the jackfruit pieces in water until they are tender.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Fry until the seeds crackle.
• STEP 4.Add the boiled jackfruit pieces, turmeric powder, red chili powder, salt, and vinegar. Mix well and cook for a few minutes.
• STEP 5.Remove from heat and let it cool. Transfer the pickle to a sterilized jar and store in a cool, dry place.
• STEP 6.Serve the Kathal Ka Achaar with rice, roti, or as a side dish with any meal.

Cooking Tips

• Make sure to remove the seeds from the jackfruit before using it for the pickle.
• Adjust the spice level according to your preference by adding more or less chili powder.
• Allow the pickle to mature for a few days before consuming to enhance the flavors.

Storage and Serving

• Store the Kathal Ka Achaar in a sterilized jar in a cool, dry place.
• It can be stored for several months and the flavors will develop over time.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.