Description
Jackfruit Pickle is a tangy and savory condiment made from raw jackfruit, known for its unique texture and mild flavor. This pickle combines the tender pieces of jackfruit with aromatic spices, creating a delightful and flavorful accompaniment.
Preparation:
Preparing the Jackfruit: Peel the raw jackfruit and remove the core. Cut it into small bite-sized pieces.
Boiling and Draining: Boil the jackfruit pieces in water until they are tender but still firm. Drain and set aside to cool.
Dry Roasting Spices: Dry roast mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds separately until fragrant. Grind them into a coarse powder.
Making the Spice Mix: Combine the ground spices with turmeric powder, red chili powder, and salt in a bowl. Mix well.
Frying and Tempering: Heat mustard oil (or any cooking oil) in a pan until it smokes lightly. Remove from heat and let it cool slightly. Add asafoetida and any optional garlic cloves, ginger, or curry leaves.
Mixing with Spices: Add the prepared spice mix to the cooled oil and stir well to combine. Allow the mixture to cool further.
Mixing with Jackfruit: Add the boiled and cooled jackfruit pieces to the spice mixture. Gently toss to coat the jackfruit evenly with the spices.
Adding Acid: Pour vinegar or lemon juice over the jackfruit pickle mixture to enhance tanginess and aid preservation. Ensure the jackfruit pieces are submerged in the liquid.
Maturation: Seal the jar tightly and store it in a cool, dry place for at least a week to allow the flavors to meld together. Shake the jar gently every few days to distribute the flavors.
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