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.)

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.)

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

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.

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.

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

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.)

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.

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

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.)

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.

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.

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.

Now, store the Jackfruit Pickle in a sun-dried clean glass jar.

Now, heat 1 cup of mustard oil and cool it again. Then, pour it inside the glass jar with the pickle.

Your Jackfruit Pickle is ready. Keep the jar in sunlight for 3 to 4 days and then have it anytime.