Rasoi Buddy
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Jackfruit Pickle

Jackfruit Pickle

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Jackfruit Pickle is a majestic, robust, and profoundly aromatic heritage preserve, uniquely celebrated for its meaty texture and intense mustard-oil profile. This recipe features specifically prepared batches of raw green jackfruit chunks infused with a bold amount of hand-ground traditional spices. Known for its sophisticated deep-yellow appearance and status as a world-famous mandatory accompaniment in traditional high-end Indian summer meals, it represents the soulful heart of modern 'Heritage-Preservation' innovations. The taste is intensely rich and tangy-spicy, with the jackfruit pieces providing a unique professional-grade chewy lift. Best enjoyed with parathas. A mandatory choice for the traditional food seekers.

Prep Time40 mins
Cook Time20 mins
Servings10 People
DifficultyHard
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Ingredients

1 kg Raw Jackfruit (Green)
2 cups Mustard Oil
1/2 cup Fennel seeds (Saunf), crushed
1/4 cup Mustard seeds (Rai), ground
3 tbsp Fenugreek seeds (Methi)
2 tbsp Turmeric powder
1/2 cup Red Chilli powder
1/4 cup Salt (or to taste)
2 tbsp Kalonji (Nigella seeds)
1/2 cup White Vinegar
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Cooking Instructions

Tips & Secrets

  • Using pure cold-pressed mustard oil is mandatory for achieving the most professional-grade authentic pungency and preservation.
  • Ensuring the jackfruit is completely dry before adding oil provides the absolute secret to achieving a superior professional-grade zero-mold shelf life.
  • The addition of a little extra salt into the mix provides the essential professional-grade natural preservative lift.
  • Always use a sterilized glass jar specifically to ensure the signature professional-grade matured-spice finish is maintained.

Nutritional Information(Per 15g)

Calories

50 kcal

Protein

0.8g

Fat

4g

Carbs

3.5g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.