Mango Jackfruit Pickle | How to make Mango Jackfruit Pickle
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About Mango Jackfruit Pickle Recipe
This recipe combines 2 raw fruits found in the summers – Mango and Jackfruit into a delicious pickle which goes well with anything from Roti, Chappati, Paratha and Poori or rice items like Pulao, Jeera rice, Khichdi or just plain boiled rice like I love! Jackfruit pickles are common in the State of Uttar Pradesh and Uttaranchal where unlike the Southern part of India,the Jackfruit is enjoyed raw rather than ripe. The climate is dry and hot and so the Jackfruits do not ripen but start to rot after the raw stage.That is why they are had raw.
Mango Jackfruit Pickle is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango Jackfruit Pickle has always been everyone's favourite. This recipe by Amrita Iyer is the perfect one to try at home for your family. The Mango Jackfruit Pickle recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango Jackfruit Pickle is 168 minutes and the time taken for cooking is 60 minutes. This is recipe of Mango Jackfruit Pickle is perfect to serve 20 people. Mango Jackfruit Pickle is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mango Jackfruit Pickle. So do try it next time and share your experience of cooking Mango Jackfruit Pickle by commenting on this page below!
Ingredients to make Mango Jackfruit Pickle
- 500 gms raw Jackfruit pieces
- 100 – 150 gms raw Mango – peeled and cubed
- For the Achaari Masala :
- 2 heaped tbsp Fenugreek seeds (methi dana)
- 2 1/2 heaped tbsp Fennel Seeds (saunf)
- 1 tbsp Nigella seeds (Kalonji)
- 2 tbsp Black Mustard seeds (Rai)
- 1/2 cup Kashmiri Chilli Powder
- 2 tsp Turmeric Powder (Haldi)
- Other Ingredients :
- 3/4 cup salt
- 1/4 cup Jaggery
- 2 cups Mustard Oil/any other edible refined Oil
- 3 tbsp Vinegar
How to make Mango Jackfruit Pickle
My Tip:I have used Mustard Oil but you can use any oil you prefer. South Indians prefer Gingelly (Til) Oil and otherwise Rice Bran is best as it is neutral. But its Mustard Oil that lends this pickle its taste and aroma.