Tangy & Spicy Bengali Jackfruit Pickle Recipe
45 minutes
1091 reads
About Tangy & Spicy Bengali Jackfruit Pickle Recipe
Transport your taste buds to Bengal with this authentic Tangy & Spicy Jackfruit Pickle! Imagine tender young jackfruit infused with a fragrant symphony of coriander, cumin, fenugreek, and fennel—a pickle bursting with traditional Indian zest.This recipe masterfully balances tangy, spicy, and subtly sweet notes, creating the perfect complement to rice, roti, or any Indian feast. Easy to make and beautifully preserved, it's a taste of Bengal you can savor anytime.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Produce
- 500 gm Young Jackfruit green
Spices
- 100 gm Coriander Seeds
- 50 gm Cumin Seeds
- 50 gm Fenugreek Seeds
- 50 gm Fennel Seeds
- 50 gm Nigella Seeds
- 50 gm Chili Powder red
- 1 tsp Asafoetida Powder
- 2 tsp Garam Masala
- 50 gm Dry Mango Powder dry mango powder
- 1 pinch Alkanet Root Powder ratan jot, for color (optional)
Other Ingredients
- 500 gm Mustard Oil
- 2 tsp Sugar
- 1.5 tsp Salt or to taste
- 1 tsp Sodium Benzoate preservative (optional)
- 2 tsp Acetic Acid preservative (optional)
Instructions
- Start with young, tender green jackfruit. Cut it into bite-sized pieces. Parboil the jackfruit pieces until slightly softened. Spread them out on a clean kitchen towel to dry completely. This ensures a crispier pickle.
- In a dry skillet, roast the coriander seeds, cumin seeds, fenugreek seeds, and fennel seeds until fragrant. Avoid burning for the best flavor. Once cooled, grind the roasted spices into a fine powder. Do not grind the nigella seeds; they will be added whole.
- In a large mixing bowl, combine the dried jackfruit pieces with the ground spice mixture, nigella seeds, red chili powder, asafoetida powder, garam masala, amchur powder, and alkanet root powder (if using).
- Heat the mustard oil until shimmering. Carefully pour the hot oil over the jackfruit and spice mixture. Stir well to coat all the jackfruit pieces evenly. The hot oil helps to bloom the spices and infuse the jackfruit with flavor.
- Add sugar, salt, and the optional preservatives (sodium benzoate and acetic acid). Mix thoroughly.
- Transfer the pickle to a sterilized glass jar. Ensure the jackfruit pieces are completely submerged in the oil. Seal the jar tightly and store it in a cool, dark place for at least 72 hours, or preferably for a week. This allows the flavors to meld and deepen.
Recipe Notes
Good To Know
- For extra crunch and a more pronounced flavor, lightly sun-dry the jackfruit pieces for a few hours before mixing them with the spices, ensuring they absorb the pickling masala without becoming too soft.
- If you prefer a slightly sweeter note, add a tablespoon of grated jaggery or brown sugar when you mix in the spices—this will create a lovely contrast with the tangy and spicy elements.
- To extend shelf life and prevent spoilage, always use a clean, dry spoon when serving the pickle, and store it in a sterilized glass jar away from direct sunlight.
- For a unique flavor twist, toss in a handful of roasted mustard seeds or a few slit green chilies to the pickling oil, infusing the pickle with an extra layer of heat and aroma.
Expert Tips
- Experiment with different spices in your pickling masala for unique flavor profiles. Consider adding fenugreek seeds, asafoetida, or nigella seeds for an earthy and aromatic touch.
- Adjust the amount of chili powder to control the spice level of your pickle, catering to your preference.
- For a richer flavor, use cold-pressed mustard oil.
Storage Instructions
- Store the jackfruit pickle in a sterilized glass jar in a cool, dark place away from direct sunlight.
- It should have a shelf life of up to one year.
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Recipe Nutrition
Calories: 894kcalCarbohydrates: 3gFat: 100gSaturated Fat: 15gPolyunsaturated Fat: 25.5gMonounsaturated Fat: 51gSodium: 684mgSugar: 2g
Geeta Biswas
Articles: 919
43 Comments
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This looks so appetizing! Thank you.
This is perfect! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.
Such a great recipe! Can’t wait to try it.
Absolutely scrumptious! Thanks for the recipe.
jabardast
zaykedaar
nice
ek number
jhakas
well done
good work all the best
bhalo
good work
a different pickle
well done
good 1
khoob bhalo
nice pickle
good one
brilliant
good recipe
mast recipe
Very Nice Recipes…….
delighted to have this recipe
Good recipe
Superb
Wonderful recepie…
Just loved the taste
Will definetly suggest to all foodies in contact
…no one is born a great cook, one learns by doing.
It is tempting and fascinating for all especially the kids…. thanks for sharing 🙂 hats off
Very good
Awesm receipe by geeta mam. Everything clearly told. Im a big foodie but i never tried my hands on pickles but this time i will surely try it. Thanks to plattershare.
I tried this one.. and trust me its a mouth watering delicacy… supperrrrrb.. thanks a lot sharing this recipe
Looking delicious! Best of luck!
Innovative
Very Innovative and looks tasty.
Wow! Already drooling :)˜
Just brilliant
Till date I was a fan of Mango pickle and Chilli Pickle, but trust me if you ever get to taste this jackfruit pickle, you will want to have it..again and again and again and again…Simple salivating….
Glossy and tangy
The Jack fruit pickle by Ms. Geeta Biswas is the best pickle. This could go with rice as well as roti. Very yummy, all the ingredients used are known for their health benefits and nutrition.
Very interesting!
Never imagined that hackfruit could also be made into pickle like this!!