By Aditi Saraswat
April 6, 2026
Kathal achar is spicy, bold, and full of flavour that elevates even the simplest of meals. Prepared with raw jackfruit or kathal and everyday kitchen spices, this is a seasonal pickle that adds a punch to every bite.
500 g raw kathal chopped 3 tbsp mustard oil 2 tbsp mustard seeds (coarsely ground) 1 tbsp fennel seeds 1 tbsp red chilli powder 1 tsp turmeric powder 1 tbsp salt 2 tbsp vinegar or lemon juice 1 tsp nigella seeds (kalonji)
Peel and chop the raw jackfruit into medium-thick pieces. Wash thoroughly and boil until just tender. Drain thoroughly and let them dry.
On a clean cloth or plate, spread the boiled jackfruit pieces and air-dry for a few hours to fully remove the excess moisture.
In a small pan, heat mustard oil until it reaches the smoking point, then cool it down slightly. This will give a raw smell and improve the pickle's flavour.
In a bowl, mix the mustard seeds, fennel seeds, red chilli powder, turmeric, salt, and kalonji to make the spice blend for the pickle.
Add the boiled kathal pieces to the prepared spice mix, pour in the mustard oil, then mix everything well so that every piece gets nicely covered with the spice mix.
Transfer the achar to a clean glass jar and keep it in sunlight for at least 3 to 4 days so that the flavours deepen and the pickle matures.