Summer season is here. If you want to make jackfruit pickle right now, then in today’s recipe I have brought for you a very wonderful jackfruit pickle recipe, which you can add to your food and increase the taste.
Today in this article we have brought for you a very simple recipe for jackfruit pickle, which is prepared instantly and also tastes very delicious. You can enjoy this jackfruit pickle by serving it with puri, paratha, dal, rice, or anything else. Its special thing is that it becomes edible in 1 to 2 days and does not spoil for years. If you want, you can store this jackfruit pickle for years.
So, let’s quickly learn the easy method of making jackfruit pickle.
Required Ingredients jackfruit pickle :
- Raw jackfruit (cut into small pieces): 500 gramsRice oil, 1 cup
- Mustard seeds (ground): 2 tablespoons
- Fennel seeds (coarsely ground): 2 tablespoons
- Nigella seeds, 1 teaspoon
- Turmeric powder, 1 tablespoon
- Red chili powder 1 tablespoon
- Asafoetida: 1 pinch
- Salt to taste.
- Vinegar, 2 tablespoons (optional—for long-term storage)
Method of preparation jackfruit pickle :
Peel the jackfruit pieces and cut them into small pieces. Add some salt and boil in a pressure cooker till one whistle. Spread the boiled pieces on a cloth and dry them well (there should be no moisture at all). Heat some oil in a pan. Add asafoetida to it, then add fennel, nigella seeds, and powdered mustard. Add turmeric, red chili, and salt, and fry the masala lightly. Now add the boiled and dried jackfruit to the masala and mix well.
Add mustard oil and vinegar to it and mix. Fill the pickle in a glass jar and keep it in the sun for 2-3 days. Always take out the pickle with a dry spoon. If stored properly, this pickle does not spoil for 3-6 months. Jackfruit pickle tastes great with paratha, dal-rice, puri, or khichdi. It is necessary to dry the jackfruit properly; otherwise, the pickle may get spoiled quickly. If you like it more spicy, then increase the quantity of chili powder accordingly.