Jackfruit, or kathal/vegetarian mutton, is eaten as a vegetable and fruit. This seasonal vegetable available during the summer is mainly used in the Northern part of India, whereas it is enjoyed as a fruit in India's Southern and Eastern regions. Do you know that many desserts and sweets are made with kathal? Having cultivated in rainy, tropical humid areas, jackfruit is known to have antioxidant properties. It is rich in Vitamin B, C, A, dietary fibre and a good amount of iron, magnesium and potassium. You can also create yummy, filling feasts from this meaty vegetable such as kathal biryani, kathal ka achar, jackfruit ki sabzi or kathal curry. However, pickling is a fantastic method to have it even non-season. You can make this achaar in the brine. However, the canned one is easier as it's already cut into pieces.
Important tips
- Kathal has tough skin, and a sticky sap comes out from its flesh while cutting it. Beware, as this sap isn't easy to wash, it's essential to oil the knife and your hands for effortless cleaning.
- However, the seeds and the flesh both can be used in cooking. The seeds are covered with a thick plastic-like surface; hence they can be efficiently kept for a prolonged period. But do remember to skin the ripe kernels before utilising them.
Jackfruit Pickle Recipe
This jackfruit pickle or kathal ka achaar is my nani's speciality. So do try this delicious recipe.
- Preparation Time: 50 min
- Cooking Level: Medium
- Cooking Time: 10 min
- Total Time: 60 min
- Course: Others
- Cuisine: Indian
- Servings: 10
- Calories: 95
Ingredients
- 3 tbsp yellow mustard seeds
- 1 teaspoon red chilli powder
- 1 teaspoon red chilli powder
- 2 tsp fenugreek seeds
- 1 teaspoon black salt
- 2 tsp ginger powder
- 2 tsp fennel powder
- 500 grams jackfruit
- 1 teaspoon oregano
- 2 teaspoon cumin
- 1/2 tsp asafoetida
- 1 cup mustard oil
Method
- Step 1: Firstly, you must remember that jackfruit should be raw and white whenever you buy it. Then after this, you have to cut the jackfruit by applying oil to the hands. Next, remove the skin from its seeds and cut them into 1-inch pieces.
- Step 2: Now boil the chopped jackfruit pieces in the cooker's steam. It would help if you took a bigger cooker. Fill water inside it and keep a bowl upside down. Now put the chopped jackfruit pieces in a vessel and keep them in the cooker. Keep the cooker for 10 minutes on low flame without a whistle.
- Step 3: Open the cooker to check the jackfruit. If it starts to melt a little, take it out. Keep it aside to cool down.
- Step 4: Now, in a pan, heat the oil and add turmeric, asafoetida, jackfruit to it. Cook it well for 2 minutes. Then let it cool down a bit. After that, add all the spices, i.e. red chilli, fennel powder, salt, ginger powder, black salt, and other spices. Now mix it well.
- Step 5: Your pickle is ready. However, you will get its real taste only after four days when it turns sour. Keep this pickle in a dry and airtight container.
