Name: Jackfruit Pickle recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 500 grams raw jackfruit; 1/4th cup grated raw mango; 2 cups mustard oil; 4 teaspoon chilli powder; 2 teaspoon haldi/turmeric powder; 4 teaspoon yellow mustard seeds powder; 2 teaspoon fennel seeds/moti saunf; 1/2 teaspoon hing/asafoetida; 4 cloves /laung; 1/2 teaspoon Nigella seeds/kalaunji seeds; 1 teaspoon fenugreek seeds; 2 teaspoon coriander powder; 2 teaspoon salt or to taste

Ingredients Serving: 8

500 grams raw jackfruit
1/4th cup grated raw mango
2 cups mustard oil
4 teaspoon chilli powder
2 teaspoon haldi/turmeric powder
4 teaspoon yellow mustard seeds powder
2 teaspoon fennel seeds/moti saunf
1/2 teaspoon hing/asafoetida
4 cloves /laung
1/2 teaspoon Nigella seeds/kalaunji seeds
1 teaspoon fenugreek seeds
2 teaspoon coriander powder
2 teaspoon salt or to taste

Instructions

Apply oil on your hands and the knife and then peel the jackfruit and cut into medium size pieces, also peel the seeds and cut them into halves.
Steam the jackfruit in a pressure cooker for 10 minutes and strain and spread on a kitchen towel to absorb all the moisture.
Heat mustard oil in a pan, add the cloves, fennel seeds, fenugreek seeds nigella seeds and asafoetida.
Remove the pan from heat and add raw mango, chilli powder, turmeric powder , coriander powder, mustard powder and salt to taste.
Put again on a medium flame and mix well.
Add the jackfruit and mix well so that the mango and spices are well incorporated in jackfruit.
Stir for 2 minutes and then switch off the flame.
Let it cool before transferring it into a glass bottle or a container.
The pickle is ready to eat after 2 days.
Serve with paranthas or chapatis or any Indian snacks.
Can store this pickle for a year and consume as and when required.

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