Take about 25 jackfruit seeds. Crush them.

Remove the outer shell and keep them in a bowl aside.

Now, mix ½ of tsp salt with ½ a glass of water and put the jackfruit seeds in a pressure cooker.

Cover the pressure cooker and cook for 4 whistles. Check the doneness when cool.

Transfer them to a mixer.

Add ½ cup of freshly grated coconut and ½ tsp of salt to it along with a handful of bird eye chilies.

Add a few drops of water and grind them into a fine paste.

Transfer the paste to a bowl.

Add the juice of 2 medium size lemons.

Mix it nicely with the jackfruit seed paste and keep the bowl aside.

Now, heat 3 tsp of cooking oil in a tadka pan.

When the oil is smoking hot, put ¼ tsp of mustard seeds and a few curry leaves.

Add the tadka to the jackfruit seed paste.

Mix it thoroughly.

Garnish it with 2 mint leaves and your tasty, homemade jackfruit seeds chutney is ready to serve and enjoy with roti, steamed rice, or South Indian delicacies.