Jackfruit chutney is sweet and slightly sour in taste and is prepared from ripe jackfruit. It is made by adding finely grated coconut pulp, dried red chilies, jaggery and a little tamarind pulp. All these ingredients are mixed to make a smooth paste which forms the base of the chutney. It is tempered with mustard seeds, cumin seeds, red chilies and curry leaves. If you want to make jackfruit chutney at home, check out my easy recipe and try it right away.
KEY TAKEAWAYS
- Jackfruit chutney is a traditional seasonal Indian condiment.
- Serve the chutney with idli, dosa, roti, or steamed rice.
- Jackfruit chutney tastes creamy, sweet, and slightly spicy.
- Other similar chutney recipes are raw mango chutney, coconut chutney, ridge gourd chutney, and bottle gourd chutney.
The Ingredients:
For making the chutney:
- 12 pods jackfruit (without seed)
- 1 cup coconut (grated)
- 6 pieces dry red chilies
- 2 tbsp jaggery
- 1 tbsp tamarind pulp
- Salt to taste
For tempering the chutney:
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 pieces dry red chilies (torn in pieces)
- Curry leaves – a handful
This pickle recipe came from the lady owner of a flower shop at the railway station. While buying flowers for the family trip, I saw her daughter sitting nearby and eating something. I asked her what she was eating, she smiled and said – I am eating parathas and chutney. I was surprised at its depth of flavor. I asked for the recipe from her mother and she gave it to me with a laugh.
I made it at home that weekend. My husband called it “platform magic,” and my sons asked if we could take it on our next train journey. Now, it is our travel-prep meal. That stop at the flower shop reminded me that stations are full of stories – and sometimes, edible ones too.
How to Make Jackfruit Chutney? (Step by Step Guide with Images)
Step 1: In a mixer, put 1 cup of coconut (grated), 6 pieces of dry red chilies, 2 tbsp jaggery, and 1 tbsp of tamarind pulp. Make a smooth paste.
Step 2: In a bowl, take 12 pods of jackfruit. Remove the seeds.
Step 3: Then, add salt to taste.
Step 4: Now, pour the paste.
Step 5: Mix it. Keep it aside.
Step 6: To make the tadka for the chutney, heat 2 tbsp of cooking oil. When hot, add 1 tsp of cumin seeds, 1 tsp of mustard seeds, and 2 pieces of dry red chilies (torn in pieces). Let it cook nicely.
Step 7: Now, add a handful of curry leaves and cook it for 30 seconds.
(Pro tip: Oil might sprinkle while making the tadka. You can cover and cook to be safe).
Step 8: When the tadka is cooked, transfer it immediately to the bowl containing the jackfruit chutney.
Step 9: Mix it nicely. Your sweet and delicious homemade jackfruit chutney is ready to serve.
Recipe Card
Jackfruit Chutney
Ingredients
For making the chutney:
- 12 pods jackfruit without seed
- 1 cup coconut grated
- 6 pieces dry red chilies
- 2 tbsp jaggery
- 1 tbsp tamarind pulp
- Salt to taste
For tempering the chutney:
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 pieces dry red chilies torn in pieces
- Curry leaves – a handful
Instructions
- In a mixer, put 1 cup of coconut (grated), 6 pieces of dry red chilies, 2 tbsp jaggery, and 1 tbsp of tamarind pulp. Make a smooth paste.
- In a bowl, take 12 pods of jackfruit. Remove the seeds.
- Then, add salt to taste.
- Now, pour the paste.
- Mix it. Keep it aside.
- To make the tadka for the chutney, heat 2 tbsp of cooking oil. When hot, add 1 tsp of cumin seeds, 1 tsp of mustard seeds, and 2 pieces of dry red chilies (torn in pieces). Let it cook nicely.
- Now, add a handful of curry leaves and cook it for 30 seconds. (Pro tip: Oil might sprinkle while making the tadka. You can cover and cook to be safe).
- When the tadka is cooked, transfer it immediately to the bowl containing the jackfruit chutney.
- Mix it nicely. Your sweet and delicious homemade jackfruit chutney is ready to serve.
