Spicy Jackfruit Pickle: A Traditional Indian Recipe
1 hour
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About Spicy Jackfruit Pickle: A Traditional Indian Recipe
Embark on a culinary adventure with this authentic Indian Jackfruit Pickle recipe! This tangy and spicy condiment transforms humble jackfruit into a flavor explosion, perfect for adding a kick to any meal. While it requires some time and effort, the rewarding taste and aroma are well worth it.Be warned: fresh jackfruit is notoriously sticky! We recommend oiling your hands and knife before tackling this ingredient. This recipe infuses the jackfruit with a blend of aromatic spices including asafoetida (hing), turmeric, red chili powder, fennel seeds, and mustard seeds, creating a depth of flavor that's simply irresistible.Serve this vibrant pickle alongside your favorite brunch, lunch, or dinner dishes. It's a delightful addition to curries, rice, and even sandwiches. Prepare to be amazed by the explosion of flavors in every bite!
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Recipe Time & More
Prep1 hour
Total1 hour
Ingredients
Jackfruit Preparation
- 1 kg Jackfruit fresh, ripe jackfruit
Spice Blend
- 1/4 tsp Asafoetida hing
- 2 tbsp Turmeric Powder haldi
- 2 tbsp Chili Powder adjust to your spice preference, red
- 4 tbsp Fennel Seeds saunf, sauf
- 2 tbsp Fenugreek Seeds methi dana, methi
- 4 tbsp Mustard Seeds yellow
- 4 tbsp Onion Seeds
Other Ingredients
- 5 tsp Salt or to taste
- 0.5 ltr Mustard Oil
Instructions
Prepare the Jackfruit
- Peel and cut the jackfruit into 1-inch cubes. Boil or steam for 10 minutes until partially cooked. Drain well and spread on a clean, sunlit surface for 3-4 hours to dry.
Make the Spice Blend
- Coarsely grind the fennel seeds, yellow mustard seeds, onion seeds, and fenugreek seeds together. Add the asafoetida and pulse briefly to combine.
Combine and Marinate
- In a large bowl, combine the dried jackfruit with the ground spice blend, red chili powder, turmeric powder, and salt. Mix thoroughly using clean, dry hands. Gradually add the mustard oil, ensuring all jackfruit pieces are well coated.
Jar and Cure
- Transfer the marinated jackfruit into a clean, dry glass jar. Cover loosely with muslin cloth and place in a sunny location for 3-4 days. Your pickle is ready to enjoy!
For Longer Storage
- To extend the shelf life (up to a year), add enough mustard oil to completely submerge the jackfruit, leaving approximately 2 ml of oil on top of the jar after sealing.
Recipe Notes
Expert Tips for the Best Jackfruit Pickle
- Sun-drying is key: The longer you sun-dry the jackfruit, the crispier and more flavorful your pickle will be.
- Adjust the spice level: Feel free to adjust the amount of red chili powder according to your preference.
- Use high-quality oil: Opt for a good-quality mustard oil for the best flavor and preservation.
- Sterilize your jar: Before storing the pickle, sterilize the jar by boiling it in hot water for 10 minutes to prevent mold.
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Recipe Nutrition
Calories: 47kcalCarbohydrates: 1gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1140mg
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5 Comments
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Looks so wonderful! Thanks for posting.
This looks incredible! Thank you.
Such a delicious dish! Thank you.
This is so tempting! Can’t wait to cook it.
This looks so appealing! Thanks for sharing.