Pickling is the best way to store seasonal vegetables and fruits - which makes jackfruits a good choice to make some. This spicy and tasty tender jackfruit pickle can stay good for quite a long time, if stored in air tight containers. Here is the recipe.
Ingredients
Tender jackfruit (remove the skin, cut into small pieces and soak in turmeric water)
5 tbsp sesame oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
3-4 red chilies
4 garlic cloves
Curry leaves
2 tbsp chili powder
1 ½ tbsp Kashmiri chili powder
¾ tsp asafoetida powder
½ tsp fenugreek powder
Salt as required
4 tbsp vinegar
Preparation
Cook the soaked tender jackfruit without getting it crumbled
Strain the boiled tender jackfruit
Heat 2 tbsp sesame oil in a pan
Sauté the tender jackfruit until the water is completely reduced
Add salt as required
Set it aside to be used later
In the same pan, heat 3 tbsp sesame oil
Splutter mustard and fenugreek seeds
Sauté red chilies, garlic and curry leaves
Add the cooked tender jackfruit
Sauté for 2 more minutes
Into it add chili powder and asafoetida powder
Add vinegar too
Mix well
Turn off the flame when the pickle is cooked well
Add fenugreek powder only after the pickle has cooled down
Transfer the pickle into an air tight jar
Keep this pickle outside in room temperature for a day before refrigerating.
