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

1 review
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ByNeha Sharma
Created on 17th May 2017
  • Jackfruit {Kathal } Pickle, How to make Jackfruit {Kathal } Pickle
Jackfruit {Kathal } Pickleby Neha Sharma
  • Jackfruit {Kathal } Pickle | How to make Jackfruit {Kathal } Pickle (1 likes)

  • 1 review
    Rate It!
  • By Neha Sharma
    Created on 17th May 2017

About Jackfruit {Kathal } Pickle

Delicious pickle made from raw jackfruit.

Jackfruit {Kathal } Pickle, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Neha Sharma. Jackfruit {Kathal } Pickle is a dish which demands no explanations, it's a whole world of flavour in itself. Jackfruit {Kathal } Pickle is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Jackfruit {Kathal } Pickle by Neha Sharma is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Jackfruit {Kathal } Pickle.

  • Prep Time30mins
  • Cook Time15mins
  • Serves10People
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.

Reviews for Jackfruit {Kathal } Pickle (1)

Sukhmani Bedi3 months ago