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  • Writer's pictureSushma Saksena

KATHAL KA ACHAR(Raw jackfruit and mango pickle)

Updated: Jun 23, 2023

PREP TIME: 30 mins

MATURING TIME: 4-5 days


INGREDIENTS FOR KATHAL KA ACHAR:

1. Kathal -1 kg with peel ( after peeling around 800 gm)

2. Raw Mango – 1 kg

3. Methi seeds (Fenugreek seeds)- 50 gm

4. Rai (Mustard seeds) – 80 gm

5. Saunf (Fennel Seeds) – 80 gm

6. Salt- 200 gm

7. Red chilli powder-50 gm

8. Kalonji – 15 gm

9. Zeera – 15 gm

10. Hing – 10 gm

11. Mustard oil – 1.5 kg

METHOD:

How to prepare Kathal (jackfruit):

1. How to peel the jackfruit- wear a disposable glove and apply oil on your gloves and knife and then peel the jackfruit and cut into medium size pieces. If you don’t have gloves no worries apply oil on your hand and knife.

2. Now take a pan and put enough water in a pan. Add 1 tsp salt and ½ tsp turmeric. Boil it.

3. When water starts boiling add jackfruit pieces and cook till ½ done.

4. Drain in a colander and let all the water drain from the jackfruit.

5. Spread a cloth in direct sunlight and spread the boiled jackfruit over it to remove the excess water for about 2-3 hours.

6. if direct sunlight is not available in your house. Keep these pieces under the fan for 4-5 hrs.


Getting the raw mangoes ready:

1. Wash the raw mangoes nicely 2 - 3 times in water.

2. Wipe each mango with a clean and dry kitchen towel to remove excess water. Make sure no water or even moisture traces remain on the mangoes.

3. Chop each mango into 4 - 5 equal sized pieces. Use a sharp knife to cut the mango into a pieces ( be careful if you are using sharp knife to cut the mangoes). Or you can ask your vegetable wala to cut the desired pieces for you.

4. Combine the mangoes, turmeric powder and 1 tbsp of salt and toss well with spoon.

5. Cover the vessel with a lid or a muslin cloth. Keep the vessel aside for 1-2 hrs.

6. After one or two hours open the lid. You will see that the mangoes have shed some water.

7. Take out all the mangoes from the vessel and leave the water behind. Place the mangoes on a muslin cloth, cover with another piece of muslin cloth and place under the sun or under the fan (if your house does not get direct sunlight) for 4 to 5 hours.


Making the masala for kathal ka achar:

1. Take the mustard seeds in a pan and roast on a low flame till they turn golden brown. Repeat this procedure with fennel and fenugreek and zeera. ( same as in my mango pickle)

2. After the seeds cool down grind them separately in a dry grinder to make a coarse powder.

3. Take out all the ingredient in a bowl.


Making kathal ka Achaar:

1.Take a vessel and transfer the partially dry jackfruit and mango pieces from the muslin cloth.

2. Now add all the powered and freshly ground masala to these mango pieces. Mix well.


3. Pour around 500 gm of mustard oil in the mixture. Mix it again.

4. Cover the vessel with a lid or a cloth and keep in sunlight for 3-4 days. Keep stirring once or twice in a day.



5. After 3-4 days transfer this achar in a glass jar or a porcelain barni. Now add rest of the oil on top of the achar. Add sufficient oil so that it covers the kathal ka achar properly.

6. Within 3-4 days your achar will be ready to eat.

7. Enjoy this achaar with stuffed paranthas, ajwain parantha, pulav or any other food item.

8. You can keep this achar for 1-2 years, if any of it is left.


Tips:

1. Don’t overcook the jack fruit otherwise it will become mushy while mixing it.

2. Always take white and raw jackfruit for pickle. Ripe or semi ripe (which is yellow in colour) jackfruit never uses for pickle.

3. The boiled jackfruit should be drained and dried properly otherwise the moisture will spoil the pickle easily.

4. This pickle should be cover with oil on top.

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