Up Style Kathal Ka Achaar | Jackfruit Pickle | Jackfruit Pickle Recipe | How to Make Jackfruit Pickle | Homemade Jackfruit Pickle | Homemade Jackfruit Pickle Recipe |

 

Up Style Kathal Ka Achaar | Jackfruit Pickle | Jackfruit Pickle Recipe | How to Make Jackfruit Pickle | Homemade Jackfruit Pickle | Homemade Jackfruit Pickle Recipe | Here is a classic recipe for Jackfruit Pickle (Kathal ka Achar) in the North Indian style:

Ingredients:

500g raw jackfruit, peeled and cut into small pieces

2 tbsp salt (for boiling)

3 tbsp mustard oil (or as needed)

1 tsp mustard seeds (Rai)

1 tsp fennel seeds (Saunf)

1 tsp fenugreek seeds (Methi)

1 tsp cumin seeds (Jeera)

1/2 tsp nigella seeds (Kalonji)

1/4 tsp asafoetida (Hing)

1 tsp turmeric powder

2 tsp red chili powder (adjust to taste)

1 tbsp coriander powder

1 tsp dry mango powder (Amchur) or juice of 1 lemon

2 tbsp vinegar

1 tsp black salt

Salt (to taste)

Homemade Jackfruit Pickle Recipe

Instructions:

Prepare the Jackfruit:

Apply oil to your hands and knife (to prevent the sticky sap from adhering to your hands).

Peel the jackfruit and cut it into small pieces.

Boil the jackfruit in salted water until it becomes slightly tender (approximately 7–10 minutes). Drain the water and spread the jackfruit pieces on a cloth to let them dry completely. If possible, dry them in direct sunlight for 1–2 hours.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds for 1–2 minutes (without oil) until they become aromatic.

Allow them to cool down, then coarsely grind (or crush) them.

Combine the Spices:

In a bowl, mix the roasted spice blend with the turmeric powder, red chili powder, coriander powder, dry mango powder (Amchur), black salt, and regular salt.

Mix the Jackfruit and Spices:

Add the dried jackfruit pieces to the spice mixture. Mix thoroughly to ensure the spices coat the jackfruit evenly.

Temper the Pickle:

Heat the mustard oil until it begins to smoke. Turn off the heat, let the oil cool for a minute, then add the asafoetida (hing).

Pour this hot oil over the mixture of jackfruit and spices.

For Tanginess:

Add the vinegar and mix all the ingredients together thoroughly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Press the pickle down firmly to pack it tightly.

Secure the lid on the jar and let the pickle mature at room temperature for 3–4 days; during this time, shake the jar daily to mix the contents. For the best flavor, allow it to sit for a full week.

Storage Instructions:

Store in a cool, dry place, or keep it in the refrigerator to maintain freshness for a longer period. Always use a dry spoon when serving.

Serving Suggestions:

Enjoy this jackfruit pickle with parathas, dal-chawal (lentils and rice), or serve it as a zesty side dish alongside any meal!

If you would like to learn the Punjabi or traditional UP-style method, please let me know.