Jackfruit {Kathal } Pickle | How to make Jackfruit {Kathal } Pickle

By Neha Sharma  |  17th May 2017  |  
5 from 1 review Rate It!
  • Jackfruit {Kathal } Pickle, How to make Jackfruit {Kathal } Pickle
Jackfruit {Kathal } Pickleby Neha Sharma
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About Jackfruit {Kathal } Pickle Recipe

Delicious pickle made from raw jackfruit.

The delicious and mouthwatering Jackfruit {Kathal } Pickle is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Jackfruit {Kathal } Pickle is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Jackfruit {Kathal } Pickle. Neha Sharma shared Jackfruit {Kathal } Pickle recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Jackfruit {Kathal } Pickle. Try this delicious Jackfruit {Kathal } Pickle recipe at home and surprise your family and friends. You can connect with the Neha Sharma of Jackfruit {Kathal } Pickle by commenting on the page. In case you have any questions around the ingredients or cooking process. The Jackfruit {Kathal } Pickle can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Jackfruit {Kathal } Pickle with other users

Jackfruit {Kathal } Pickle

Ingredients to make Jackfruit {Kathal } Pickle

  • 1 kg - Jackfruit / kathal
  • mustard Oil - 350 gm
  • 5 tbsp - fennel seeds
  • 8 tbsp - mustard seeds
  • 3 tbsp - red chilli powder
  • 1 tbsp - turmeric powder
  • salt to taste
  • 1/2 tsp - asafoetida

How to make Jackfruit {Kathal } Pickle

  1. Cut the raw jackfruit in to bite size pieces. Boil water with turmeric powder and salt in pan. Add jackfruit pieces and cook till 3/4 done. Drain water from jackfruit spread in a cloth in direct sunlight for 5 hours.
  2. Dry roast fennel and fenugreek seeds for 2-3minutes and then grind with mustard seeds.
  3. Heat mustard oil add spices and the jackfruit pieces, mix well and turn off the flame. When it cool down fill in glass jar and keep it covered for a day.
  4. Keep it in sunlight for a week. The pickle should be submerged in oil completely for longer shelf life.

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Sukhmani Bedia year ago


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