Jackfruit pickle recipe
Jackfruit pickle is an easy way to use jackfruit pieces.You can make it from raw green or even the canned one.
Servings: 20
Ingredients
- 500 gms raw jackfruit This is the weight after its cleaned and chopped.
- 250 gms Raw mango grated,not required to peel
- 2 tablespoon salt
- 3 tablespoon fenugreek seeds coarsely ground
- 3 tablespoon fennel seeds
- 1½ teaspoon nigella seeds
- 2 tablespoon red chilli powder
- 1½ teaspoon turmeric powder
- 2 tablespoon apple cider vinegar
- 1 cup mustard oil or more to submerge the pickle
Instructions
- Steam the jackfruit pieces for 15 minutes or until soft.500 gms raw jackfruit
- Mix the jackfruit,grated mango and Salt.250 gms Raw mango, 2 tbsp salt
- Cover it and keep it aside for 6-8 hours in sun.This will help the grated mango to release the juices.
- Mix all spices along with fennel, fenugreek seeds with oil,vinegar and mango-jackfruit mixture.3 tbsp fenugreek seeds , 3 tbsp fennel seeds, 1½ tsp nigella seeds, 2 tbsp red chilli powder, 1½ tsp turmeric powder, 1 cup mustard oil, 2 tbsp apple cider vinegar
- Transfer to clean jar.Push the pickle down with the back of the spoon.After a few days, the oil wil come to the top, if it does not come, add little more oil.
- Tightly close the lid of the jar and keep it out in the Sun for a period of 1 month.
- Stir the contents at intervals of 5-6 days with a clean dry spoon.
- Once ready ,after 30 days, store it indoors in a cool dry place.
always use a clean dry spoon to stir the contents else it will spoil.
Nutrition
Serving: 1g