Jackfruit is a seasonal fruit and by this mouth-watering recipe, you can store it for days and enjoy it. An Accompaniment to go with rice or parathas.Jackfruit marinated in oil and loaded with red chilly gives you one of the spiciest Indian pickles.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Take off the skin of the jackfruit and dice them into small pieces and wash them thoroughly.
Also, chop the raw mango into small pieces.
Take a kadai, add the 5 mixed spices and roast them, take them out in a bowl. Later add the dry red chili and keep roasting them, add coriander seeds, and roast both of them.
Once done now with the help of shil nora make a powder consisting of the 5 mixed spices, dry red chili, and coriander seeds. Or you can simply grind them.
Now take the 2tbsp mustard seed and 2 tbsp cumin seeds add some water and make a paste of it separately. You can grind them or can do it the old fashioned way with the help of the shil nora.
Chop the garlic.
First of all, in a saucepan and ½ tbsp salt and boil the jackfruit pieces. Please ensure to leave the jackfruit tender and not fully cooked.
Pour a good amount of mustard oil in the kadai and heat the oil.
Add the chopped garlic around 2 tbsp and the 3-4 dry red chili, saute them.
Then add the tender jackfruit and fry well.
Add the cumin paste and mustard paste saute them with the jackfruit.
Add 1tsp turmeric powder and salt to taste and mix all of them well.
At last, add the chopped raw mango and mix all thoroughly.
Keep cooking them until the jackfruit leaves its moisture.
Turn off the gas leave it to cool and later store it in a jar.
Give the pickle jar a mix every day, so that the masala mixes well.