Jackfruit Pickle(Kathal Er Achar)

Jackfruit Pickle(kathal Er Achar) Recipe

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About Jackfruit Pickle(kathal Er Achar) Recipe:

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.

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  • 1 Hr
  • 9 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Jackfruit Pickle(kathal Er Achar) Recipe

  • As required Raw jackfruit
  • As required Raw Mango
  • 5 mixed spices
  • As required Coriander Seeds
  • As required Turmeric
  • As required Garlic chopped
  • As required Cumin paste
  • As required Salt
  • As required Dry red chili
Nutrition
  • < 1g Fat(6.06%)
  • 8g Protein(91.22%)
  • g Carbs(0.00%)
  • g Fiber(0.00%)
  • Other(2.71%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Jackfruit Pickle(kathal Er Achar) Recipe

STEP 01

Take off the skin of the jackfruit and dice them into small pieces and wash them thoroughly.

STEP 02

Also, chop the raw mango into small pieces.

STEP 03

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.

STEP 04

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.

STEP 05

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.

STEP 06

Chop the garlic.

STEP 07

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.

STEP 08

Pour a good amount of mustard oil in the kadai and heat the oil.

STEP 09

Add the chopped garlic around 2 tbsp and the 3-4 dry red chili, saute them.

STEP 10

Then add the tender jackfruit and fry well.

STEP 11

Add the cumin paste and mustard paste saute them with the jackfruit.

STEP 12

Add 1tsp turmeric powder and salt to taste and mix all of them well.

STEP 13

At last, add the chopped raw mango and mix all thoroughly.

STEP 14

Keep cooking them until the jackfruit leaves its moisture.

STEP 15

Turn off the gas leave it to cool and later store it in a jar.

STEP 16

Give the pickle jar a mix every day, so that the masala mixes well.