How to make Jackfruit Pickle -
A lip smacking pickle of raw jackfruit and raw mango.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Jackfruit (कट्ठल ), Salt (नमक)
Cuisine : Karnataka
Course : Pickles, Jams and Chutneys
For more recipes related to Jackfruit Pickle checkout Jackfruit Pickle. You can also find more Pickles, Jams and Chutneys recipes like Sweet n Sour Mango Pickle Carrot Chutney Apricot And Orange Marmalade Methia Keri
Jackfruit Pickle Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jackfruit Pickle Recipe
Jackfruit cut into 1 inch cubes and steamed 1 large
Salt 50 grams
Mustard seeds 1 teaspoon
Coriander seeds 1 teaspoon
Coriander seeds 1 teaspoon
Dried red chillies 5-6
Raw mango peeled and cut into 1 inch pieces 1 medium
Asafoetida 1 teaspoon
Turmeric powder a pinch
Method
Step 1
Boil 500 ml water with salt in a deep non-stick pan for 5 minutes. Remove from heat and let it cool.
Step 2
Dry roast mustard seeds, coriander seeds, fenugreek seeds and broken red chillies till fragrant. Remove from heat and cool.
Step 3
Add mango to the salt water, mix well and set aside for 10 minutes. Strain and place the mango pieces in a bowl.
Step 4
Grind the roasted spices with some of the strained salt water into a fine paste.
Step 5
Add jackfruit to the mango.
Step 6
Add prepared paste to the remaining strained salt water and mix well. Add asafoetida and turmeric powder and mix well.
Step 7
Add the paste mixture to the jackfruit and mango pieces and mix well.
Step 8
Serve immediately or store in air tight container and refrigerate for 8-10 days.
Nutrition Info
Calories : 808 Kcal
Carbohydrates : 174 gm
Protein : 18.3 gm
Fat : 3.9 gm
Other : Fiber- 34.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
