There are many varieties of pickles made from different things. All of them have a place in the hearts of people due to their unique tastes. Today we are going to tell you the recipe for jackfruit pickle. If you are a fan of jackfruit and want to eat it throughout the year, then you can make its pickle and store it. It can be enjoyed for many months. Its amazing taste gets on the tongue. Once you taste it, you will feel like enjoying it again and again. Freshly broken jackfruit is always the best for pickle. Take such jackfruit in which the seed is not fully ripe yet, that is, it is soft. Take only medium-sized jackfruit.

Ingredients

Jackfruit - 1 kg

Mustard seeds - 2 tbsp

Mustard seeds - 1 tbsp

Fenugreek - 1/2 tsp

Cumin seeds - 1 tbsp

Coriander seeds - 1 tbsp

Ajwain - 1 tsp

Kalonji - 1 tsp

Black pepper - 1 tsp

Fennel seeds - 1 tbsp

Dry red chillies - 5-7

Turmeric powder - 1 tbsp

Red chilli powder - 3 tbsp

Kashmiri red chilli - 2 tbsp

Mango powder - 2 tbsp

Mustard oil - 1.5 cups

Recipe

- First of all cut jackfruit into big pieces. Now boil water in a big vessel and when the water boils, put jackfruit in it for 2-4 minutes and take it out.

- This way they will become soft. If overcooked, the pickle will become bad. Now take it out of the water and spread it in the air on a cotton cloth to dry the water.

- It would be better if you dry it in the sun for 4 hours. In this way, jackfruit is completely ready for making pickle.

- Now we will prepare the masala. Place a pan on the gas and add mustard seeds, cumin seeds, mustard seeds, coriander, fenugreek seeds, fennel, black pepper, some dried red chillies and roast it.

- Keep in mind that the spices should not be brown. Cool the spices and put them in a mixer jar and grind them coarsely. Do not grind fine.

- Now put 1 cup mustard oil in a pan and heat it so that its rawness goes away. Then turn off the gas. Spices, oil, and jackfruit are ready for pickle.

- Now put turmeric powder, red chilli powder, half a teaspoon nigella seeds, carom seeds, one teaspoon asafoetida and roasted prepared masala in a big vessel.

- Now mix them well. Now pour hot oil on it. This way the rawness of the spices will go away.

- Now mix the spices well and add Kashmiri chili, two spoons of dry mango powder and salt according to taste.

- A little more salt is added in pickles. Now add dried jackfruit to it and mix well. Now mix it and keep it in the sun for two hours.

- If you want, you can also add mango pieces to bring sourness in it. Apart from this, you can keep it for more days by adding vinegar. If you keep it in the sun even for one day in a week, it will last for a year.

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