Jack Fruit Pickle

2.20 from 9 votes

While making this pickle it is important to oil your hands and knife as cutting jack fruit can be messy. Even though it is traditional recipe and takes lots of time while preparing but its worth a try and the outcome is delectable.
Prep Time 1 hour
Total Time 1 hour
Servings 10


  • 1 Kg Jackfruit
  • 1/4 tsp heeng Asafoetida
  • 2 tbsp Turmeric Powder
  • 2 tbsp red chilli powder
  • 4 tbsp Fennel Seeds Sauf
  • 2 tbsp fenugreek seeds Methi
  • 4 tbsp yellow mustard
  • 5 tbsp Salt
  • 1/2 litre mustard oil
  • 4 tbsp onion seeds


  • Remove the skin of raw jackfruit and cut it into 1 inch cubes.
  • Boil it or steam cook it for 10 minutes. It should be half boiled.
  • Drain out the water and leave it in the sun for 3-4 hours.
  • Preparation of Masala :- Take Fennel seeds, yellow mustard, onion seeds and fenugreek seeds, asofeotida and out it in the grinder to coarsely grind it.
  • Now take a vessel and put jackfruit. Add coarsely ground spices, red chilli powder, turmeric powder and salt. Mix it thoroughly with clean and dry hands. Slowly adding mustard oil, till all the pieces of jackfruit are coated with spices.
  • Take clean glass jar. Ensure that there is no moisture inside. Transfer the coated jack fruits pieces into the jar.
  • Cover the jar with the muslin cloth and keep it in sun for 3-4 days. Pickle is ready for consumption. This will last for a month.
  • if you want to keep it for the longer time, pour mustard oil in the jar till all the pieces are submerged and there is 2 ml of mustard oil on top. It will last at least for 1 year.

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2.20 from 9 votes

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