This pickle is tangy, spicy and very delicious made with raw jackfruit, raw mangoes and indian spices. Both mangoes and jackfruit come in the same season and the combination is sure to tickle your taste buds. Its very easy to make and requires just a day or two to mature. They are best eaten with roti or paratha.
Preparation Time: 12 hours
Cooking Time: 10 minutes
Servings: 1 Kg
- Oil 400g
- Jackfruit 1 kg, fibre discarded, flesh and seeds diced
- Raw Mangoes 200 g
- Salt 100g
- Haldi 25 g
- Rai Dal 30 g
- Nigella (Kalonji Seeds) 5 g
- Chilli Powder 20 g
- Jeera 10 g
- Methi Seeds 5 g
- Black Pepper 5 g
- Garam Masala 10 g
- Ginger 25 g
- Garlic 10 g
- Glacial Acetic Acid 10 ml (2 tsp)
- Take a deep vessel, fill it three fourth with water and bring it to boil. Tie the jackfruit pieces in a muslin cloth, drown them in the vessel for 5 – 6 minutes.
- Remove them in a plate and allow them to dry for twelve hours.
- In another pan, heat oil and throw in jeera, methi and nigella seeds. Fry till the seeds turn light brown.
- Add ginger garlic paste and fry till the raw aroma goes off and they turn brown.
- Add all the dry spices and rai dal and fry for a minute. Now add salt.
- Add grated mangoes and fry till all the juices dry up.
- Mix in the blanched jackfruit pieces and saute for 3 – 4 minutes.
- Switch off the flame and add glacial acetic acid.
- Mix well, cool and store in an air tight jar. Allow them to soak in oil and spices for two days and the pickle is ready to be served with hot phulkas or parathas.