Raw jackfruit (kathal) pickle

Yield: 1 servings

Measure Ingredient
500 grams Jackfruit chunks; cleaned and
\N \N ; deseeded
½ cup Salt
½ cup Sugar
½ cup Oil
1 cup White vinegar
6 \N Flakes garlic; peeled and cleaned
\N \N (6 to 8)
3 teaspoons Red chilli powder
2 teaspoons Crushed mustard seeds
½ teaspoon Crushed cumin seeds
1 teaspoon Ginger powder
2 \N Cardamoms
2 \N Cloves
1 \N 1 inch stick cinnamon


Apply salt to jackfruit chunks, sun dry for 2-3 days.

Heat oil, add garlic flakes, stir.

Add jackfruit, stir fry till tender.

Add all other ingredients, except vinegar. Mix well.

Add vinegar, mix, keep cover in sun for 7-8 days.

Store in clean, sterilized airtight glass jars.

Making time: 30 minutes Drying and maturing time 3 days and 7 days.

Makes: ¾ litre jar full of pickle Shelflife: 3 months

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