Jackfruit Pickle

Ingredients

• Jackfruit: 1 kg
• Ginger: 100 g
• Garlic: 100 g
• Mustard seeds: 50 g
• Fennel (roasted): 25 g
• Carom seeds (Ajwain): 10 g
• Salt: 125 g
• Red chilli powder: 25 g
• Turmeric powder: 20 g
• Mustard oil: ½ kg
• Vinegar: 1 cup

Instructions:

1. Select tender jackfruit for pickle making.
2. Peel the outer rind using a stainless-steel knife after applying oil or fat to its surface to avoid sticking.
3. Cut the fruit into small pieces (2-3 cm size). Blanch the pieces in boiling water for 5-6 minutes.
4. Spread the blanched pieces on a clean cloth in the sun until the surface moisture evaporates.
5. Peel the garlic and ginger, and grind them to a fine paste with vinegar.
6. Grind mustard seeds and roasted fennel coarsely.
7. Heat oil in a kadhai. Add the ginger-garlic paste and fry for 5 minutes. Add all spices, salt, and fry for an additional 1-2 minutes.
8. Remove from the flame. Add the blanched jackfruit pieces, the remaining vinegar, and mix thoroughly.
9. Fill in a dry, clean jar and keep it in the sun for one week.
10. The pickle will be ready in 10-15 days.

This jackfruit pickle makes a delicious addition to any Indian meal, adding a spicy and tangy kick to your food.

(Garden to Kitchen, Vigyan Prasar)