kathal Ka Achar (kathal pickle or Jackfruit Pickle) Banane ki Sabse Aasan Vidhi

Kathal Pickle Recipe

Kathal pickle, is a tasty Indian pickle loved by many for its unique flavors and textures. Its spicy, and sour flavour enhance your taste buds

What makes kathal pickle special is its main ingredient - jackfruit. Jackfruit is the largest fruit that grows on trees and gives this pickle its distinct flavor and texture.

Whether you're a pickle lover or someone who wants to try new flavors, kathal pickle may be a perfect dish for you. The kathal pickle tastes both sour and spicy, which makes it a yummy mix of flavors.

In this guide, we'll walk you through the easy steps of making kathal pickle:

Ingredients:

• 1 kg Kathal (Jackfruit)
• 1/2 litre mustard oil
• 2 teaspoons kalonji (nigella seeds)
• 4 teaspoons powdered methi dana (fenugreek seeds)
• 50 g powdered yellow mustard seeds
• 50 g powdered sounf (fennel seeds)
• 30 g turmeric powder
• 30 g red chili powder
• Salt to taste

Instructions:

1. Start by cutting the jackfruit into small pieces. To make the process easier, apply some mustard oil on your hands to prevent stickiness.
2. Once the jackfruit is cut, place it in a large pot and add enough water to cover the pieces. Boil the jackfruit pieces for 5-6 minutes only so that the pieces don't become too soft or too hard. This step helps soften the fruit and prepares it for the pickle.
3. Once the jackfruit is boiled, drain the water and spread the boiled jackfruit pieces on a clean cloth or tray. Allow them to air dry completely. This step is important as it removes excess moisture from the jackfruit.
4. In a separate pan, heat the mustard oil on medium heat. Let it heat up until it releases smoke.
5. Once the oil is hot, turn off the flame completely to prevent burning the spices.
6. Add kalonji (nigella seeds), turmeric powder, red chili powder, powdered methi dana (fenugreek seeds), powdered yellow mustard seeds, and powdered sounf (fennel seeds) one by one. Stir them well in the hot oil and let them crackle for a few seconds.
7. Finally, add salt to taste.
8. stir the spices into the oil for a minute or two. This helps release the flavors of the spices into the oil.
9. Now, add the dried jackfruit pieces to the oil and spice mixture. Mix everything well, ensuring that each jackfruit piece is coated with the oil and spice mixture.
10. Let the oil mixture cool down completely.
11. Transfer the jackfruit pickle to a clean, airtight jar. Make sure the jar is sterilized beforehand to prevent any spoilage.
12. Allow the pickle to mature for at least a week before consuming. During this time, the flavors will blend and develop, resulting in a delicious pickle.
13. Remember to store the pickle in a cool, dry place, away from direct sunlight.

Tips and Tricks:

1. Choose unripe jackfruit for the pickle as it has a firm texture and mild flavor.
2. Apply mustard oil on your hands and knife before cutting the jackfruit to prevent stickiness.
3. Before adding spices into the hot oil, flame must be completly turn off which prevent the burning of spices and removal of their fragrances.
4. Make sure the jackfruit pieces are completely dry before adding them to the oil and spice mixture. Moisture can cause spoilage.
5. Use a deep and wide pan to heat the oil, as it may splutter when the spices are added.
6. Adjust the spice levels according to your taste preferences. You can increase or decrease the amount of red chili powder for more or less heat.
7. Ensure thhe jar you use for storing the pickle is sterilized properly. This helps in preserving the pickle for a longer duration.
8. Allow the pickle to mature for at least a week before consuming. This allows the flavors to develop and intensify.
9. Serve the Kathal Pickle as a delightful accompaniment to your meals or as a condiment with bread, rice, or parathas.

Enjoy your homemade Kathal (Jackfruit) pickle with its unique flavors and tangy taste!