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Jackfruit pickle, also known as Kathal ka achar in Hindi, is a cherished condiment in Indian cuisine made from jackfruit and a variety of aromatic seeds and powdered spices mixed in mustard oil. Come join me in a culinary journey and explore the steps to make jackfruit pickle at home.

Table of Contents

KEY TAKEAWAYS

Jackfruit pickle is a unique condiment that will enhance the taste of your meals.
Store the pickle in a clean, dry, and airtight glass jar in a cool, dry place away from direct sunlight, preferably in the fridge.

Serve the pickle with Indian bread and rice dishes, snacks and appetizers, South Indian dishes, sandwiches and wraps, dal and curries, salads and chaats.
Jackfruit pickle tastes sweet, tangy, and mildly spicy.
Other similar pickles are Carrot Pickle (Gajar Ka Achar), Cauliflower Pickle (Gobi Ka Achar), Radish Pickle (Mooli Ka Achar), Mixed Vegetable Pickle (Mixed Sabzi Ka Achar), and Mango Pickle (Aam Ka Achar).

The Ingredients:

1 kg jackfruit
2 tbsp black mustard seeds
1 tbsp brown mustard seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tbsp fenugreek seeds
1 tbsp fennel seeds
½ tbsp black pepper
5 pieces dry red chilis
2 cups mustard oil
1 tbsp turmeric powder
4 tbsp red chili powder
1 tsp nigella seeds
1 tsp carom seeds
1 tsp asafoetida
2 tbsp Kashmiri red chili powder
2 tbsp mango powder
Salt to taste
3 tbsp white vinegar

I got this pickle recipe from a lady who runs the juice and pickle cart near our kids’ school. One particularly hot day, I complimented her on how cool her pickles looked. She told me she always packs every recipe with the best fruit.

I asked her for the recipe of this pickle, and she offered to teach me then and there. I tried it that evening. My husband said it was light and cheerful, and the boys said it felt “like summer vacation.” Now, it is our heatwave comfort meal. That talk reminded me that refreshment is not just in drinks – but also in the dishes beside them.

How to Make Jackfruit Pickle? (Step by Step Guide with Images)

Step 1: First, take 1 kg of jackfruit for making the pickle. Apply some oil to your hands and cut the jackfruit into medium cubes. Wash it again and keep it for drying.

(Pro tip: Applying oil will keep your hands clean from the jackfruit sebum.)

Step 2: Now, take a pan and add 2 liters of water. Then add the jackfruit pieces and blanch them for two minutes. Make them semi-soft and check by pressing them with your two fingers.

(Pro tip: Do not overcook the jackfruit for too long.)

Step 3: Now, drain all the water from the jackfruit. Let it sit for a while to dry, ensuring all the cubes remain intact.

Step 4: Now, take all the jackfruit cubes and spread them on a cotton cloth or plastic and let them sun dry completely for 4 hours. This will increase the shelf life of the jackfruit.

Step 5: Now, take a frying pan and add 2 tbsp black mustard seeds, 1 tbsp brown mustard seeds, 1 tbsp cumin seeds, 1 tbsp coriander seeds, ½ tbsp fenugreek seeds, 1 tbsp fennel seeds, ½ tbsp black pepper, and 4 to 5 pieces of dry red chilis. Dry roast everything for 2 to 3 minutes. Turn off the flame and let it cool down for 4 – 5 minutes.

Step 6: Now, blend everything in a mixer grinder into a coarse powder.

Step 7: Now, take 1 cup of mustard oil and heat it. Then, turn off the flame and let it cool.

(Pro tip: Heating the oil will remove the raw smell from it.)

Step 8: Now, add 1 tbsp of turmeric powder, 4 tbsp of red chili powder, 1 tsp of nigella seeds, 1 tsp of carom seeds, 1 tsp of asafoetida, and then add all the spice mix into it.

Step 9: Now, add the lukewarm mustard oil and mix it very well.

Step 10: Now, add 2 tbsp of Kashmiri red chili powder into the mixture. This will add color to the whole mix.

(Pro tip: Kashmiri red chili powder is completely optional.)

Step 11: Now, add 2 tbsp of mango powder and salt as per taste into the mixture. Mix it very well.

(Pro tip: Jackfruit pickle needs to have a tangy taste which actually comes from mango powder. Make sure you add salt as per taste which is slightly more as pickles do need more salt.)

Step 12: Now, add the jackfruit cubes and mix them well with the mixture. Then, let them rest for 2 hours so that the jackfruit cubes can absorb all the spices perfectly.

Step 13: After 2 hours, mix it again. If you think that you need to add more mustard oil, then you can add it at this step.

Step 14: Add 3 tbsp of white vinegar, which will extend the shelf life of the pickle and let the pickle meld inside. Now, mix everything very well.