Raw Jack-fruit pickle

 Kathal Pickle

Ingredients

• 2 kg raw jackfruit, chopped into pickle-size pieces
• 1 tbsp ajwain or carom seeds
• 50 gm methi or fenugreek seeds
• 25 gm yellow rai or mustard seeds
• 25 gm black rai or mustard seeds
• 20 gm kalonji or nigella seeds
• 4 tbsp chili powder, or per taste
• 2 tbsp hing or asafoetida powder
• 4 tbsp aamchur or dried mango powder
• 40 gm haldi or turmeric powder
• 50 gm salt, or per taste
• 3 tbsp ground sonf or fennel seeds
• 3-4 tbsp sugar
• 200 ml mustard oil
• 200 ml white vinegar

Method

• Mix the jackfruit pieces with the haldi and the salt.
  Keep aside
• Dry roast the methi, both types of rai, ajwain and the kalonji together on a tawa or griddle over low heat.
  Cool.
  Grind coarsely.
  Keep aside
• Warm the oil in a large kadhai or tope or saucepan over medium heat.
  When it begins to smoke, add the hing, ground masala, sonf, chilly powder, sugar, then the aamchur and then the jackfruit and toss well.
  Take off heat.
  Cool.
  Add the vinegar.
• Store in a large pickle jar.
  It will be ready after a week to 15 days and keep the pickle in the sun, off and on, for a few days to hasten the process.

 Note: I have not included the servings and each recipes yields a large glass jar or earthenware jar of pickle that can feed an average-sized family for a year!

To make smaller quantities you need to do the math and halve and quarter the spices as per the quantity of jack-fruit or mango. But remember the masala needs considerably disproportionate reduction. If you strictly stick to math, you will have too much masala for too little mango or jack-fruit.

 

 

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