Raw jackfruit (kathal) pickle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Jackfruit chunks; cleaned and |
| ; deseeded | ||
| ½ | cup | Salt |
| ½ | cup | Sugar |
| ½ | cup | Oil |
| 1 | cup | White vinegar |
| 6 | Flakes garlic; peeled and cleaned | |
| (6 to 8) | ||
| 3 | teaspoons | Red chilli powder |
| 2 | teaspoons | Crushed mustard seeds |
| ½ | teaspoon | Crushed cumin seeds |
| 1 | teaspoon | Ginger powder |
| 2 | Cardamoms | |
| 2 | Cloves | |
| 1 | 1 inch stick cinnamon | |
Directions
CRUSHED TOGETHER
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.