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.