How To Make Jackfruit Pickle
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Jackfruit pickle, also known as "kathal ka achar" in Hindi or "chakka achar" in Malayalam, is a traditional Indian condiment that adds a burst of tangy flavor to any meal. Made from tender young jackfruit, this pickle is a favorite in Kerala and Assam, where it is enjoyed as a side dish with rice, roti, or dosa. In this article, we'll explore how to make homemade jackfruit pickle using simple ingredients and traditional techniques.
1. Understanding Jackfruit Pickle:
- Jackfruit pickle is a spicy and tangy condiment made from tender young jackfruit, spices, and oil. It is typically prepared by marinating the jackfruit pieces in a mixture of salt, turmeric, red chili powder, mustard seeds, fenugreek seeds, and vinegar or lemon juice.
- This pickle is known for its unique flavor and texture, with the tender jackfruit absorbing the flavors of the spices and developing a tangy and slightly sour taste.
2. Traditional Jackfruit Pickle Recipes:
- Kerala Style Jackfruit Pickle: In Kerala, jackfruit pickle is made using raw tender jackfruit, mustard seeds, fenugreek seeds, turmeric powder, red chili powder, vinegar, and oil. The jackfruit pieces are cooked until tender, then mixed with the spices and vinegar to create a tangy and flavorful pickle.
- Assamese Chakka Achar: In Assam, jackfruit pickle is known as "chakka achar" and is made using a similar recipe to the Kerala style pickle. However, Assamese pickle often includes additional ingredients like ginger, garlic, and green chilies for added flavor and heat.
3. Homemade Jackfruit Pickle Recipe:
- Ingredients:
- 500g tender young jackfruit (kathal)
- 2 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp turmeric powder
- 2 tbsp red chili powder
- 1/4 cup vinegar or lemon juice
- Salt to taste
- 1/2 cup oil (mustard oil or vegetable oil)
- Instructions:
1. Peel and chop the tender jackfruit into small pieces, discarding the seeds and core.
2. Heat a pan over medium heat and dry roast the mustard seeds and fenugreek seeds until fragrant. Grind the roasted seeds into a fine powder using a spice grinder or mortar and pestle.
3. In a large mixing bowl, combine the chopped jackfruit, ground mustard and fenugreek seeds, turmeric powder, red chili powder, vinegar or lemon juice, and salt. Mix well to coat the jackfruit pieces evenly with the spices.
4. Heat the oil in a pan and add the marinated jackfruit mixture. Cook over medium heat for 10-15 minutes, stirring occasionally, until the jackfruit is tender and the spices are fragrant.
5. Once cooked, remove the jackfruit pickle from the heat and allow it to cool completely before transferring it to clean, sterilized jars.
6. Store the jackfruit pickle in the refrigerator for up to one month. Serve as a side dish with rice, roti, or dosa.
4. Tips for Making the Perfect Jackfruit Pickle:
- Use tender young jackfruit for the best results, as older jackfruit can be tough and fibrous.
- Adjust the spices and vinegar to suit your taste preferences. You can add more or less chili powder and vinegar depending on how spicy and tangy you like your pickle.
- Make sure to sterilize your jars before storing the pickle to prevent spoilage. You can sterilize jars by washing them in hot, soapy water and then placing them in a pot of boiling water for 10 minutes.
In conclusion, homemade jackfruit pickle is a delicious and flavorful condiment that can be enjoyed with a variety of dishes. Whether you prefer the traditional Kerala style or the spicy Assamese version, making jackfruit pickle at home is easy and satisfying. With just a few simple ingredients and traditional techniques, you can create a tangy and tempting pickle that will delight your taste buds and impress your guests. So why not give it a try and add a taste of India to your next meal?
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