Delicious Raw Jackfruit Pickle Recipe to Elevate Your Meals
Raw Jackfruit Pickle Recipe
Transform Your Meals with Jackfruit Pickle: A small serving of pickle can significantly enhance the flavor of any home-cooked dish. Whether paired with roti, paratha, or a simple dal-chawal, the addition of pickle makes the meal much more delightful. If you're looking to break away from the usual mango, lemon, and chili varieties, consider trying a unique recipe using raw jackfruit. This pickle is not only tangy and spicy but also packed with flavor.
One of the best aspects of this recipe is its simplicity; it doesn't require an extensive list of ingredients. The blend of mustard oil and traditional spices creates a distinctive taste. When prepared correctly, ensuring all moisture is removed from the jackfruit, this pickle serves as an excellent side for your meals.
Preparing Raw Jackfruit
To begin making jackfruit pickle, gather approximately 1 kg of raw jackfruit. You will also need 4–5 tablespoons of mustard seeds, 2 tablespoons of fennel seeds, 1 tablespoon of fenugreek seeds, and 1–2 tablespoons of nigella seeds (kalonji). For seasoning, include 2 tablespoons of red chili powder, 1 teaspoon of turmeric powder, and salt to taste. To add a tangy flavor, use 3–4 tablespoons of vinegar or lemon juice. Additionally, have about 1 to 1.5 cups of mustard oil ready. It’s advisable to apply a bit of oil to your hands and knife before cutting the jackfruit. Peel the jackfruit and slice it into medium-sized pieces. After washing, ensure the pieces are thoroughly dried.
Avoid Overcooking the Jackfruit
You may lightly boil the jackfruit pieces, but be careful not to overcook them. They should soften just enough to maintain their shape. Once boiled, drain the jackfruit and spread the pieces on a cloth or large plate to cool and dry completely. Any leftover moisture can compromise the flavor and shelf life of the pickle, so take your time with this step. The drier the jackfruit, the better the spices will adhere.
**Infusing Traditional Spice Flavors**
Next, lightly toast the mustard seeds, fennel seeds, and fenugreek seeds in a pan. Avoid browning or burning the spices excessively. Once they release their aroma, turn off the heat and let them cool. Grind the cooled spices coarsely. In a large bowl, combine the dried jackfruit pieces with the ground spice mix, nigella seeds (kalonji), red chili powder, turmeric, and salt, mixing thoroughly to ensure every piece is well-coated.
**Authentic Flavor with Mustard Oil**
Heat mustard oil in a pan until hot, then turn off the heat and let it cool slightly. Pour the warm oil over the jackfruit and spices, then add vinegar or lemon juice and mix everything well. Use a clean, dry glass jar for storage. Transfer the pickle into the jar, adding a thin layer of oil on top to keep the jackfruit pieces well-coated with spices and oil.
**Resting Period Before Serving**
You can taste the jackfruit pickle right away, but allowing it to rest for a while helps the spices fully infuse into the jackfruit. Store the jar in a clean, dry location and always use a dry spoon for serving. Avoid consuming the pickle if you notice any moisture, mold, or unpleasant odors.
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