Spicy jackfruit seed pickle has bags of flavours in it and tastes best with rice or hot kanji (rice gruel).
Ingredients
40 jackfruit seeds (remove the outer skin and cut into four)
30 garlic cloves (sliced)
1 piece ginger
2 green chillies
2 ½ tbsp chilli powder
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp fenugreek powder (roasted and powdered)
½ cup vinegar
½ tsp asafetida
Sesame oil
Salt
Curry leaves
Preparation
Cook the jackfruit seeds in steam (do not overcook)
Heat 4 tbsp sesame oil in a pan and sauté the cooked jackfruit seeds for 3 minutes
Keep it aside and add 2 tbsp oil into the same pan
Splutter the mustard and the fenugreek seeds
Sauté curry leaves, garlic, ginger and green chillies
Into it add turmeric powder, chilli powder and salt as required
Sauté until the raw smell of the powders are gone
Now add the fenugreek powder, asafetida and the cooked jackfruit seeds
Give everything a good mix
Allow the pickle to rest for at least two days for the flavours to settle
Store in glass containers and enjoy as required.
