Kathal Ka Achar/Jack Fruit Achar/Pickle

I am very fond of Kathal and I love to make various dishes using it.

I remember there was a big tree of kathal in my sister's house and in season she used to send us kathal which were very big in size. So my bhabhi used to make various dishes and also made pickle from it.

She add raw mango in the kathal pickle which gave it khatta taste. But here I have add some crushed garlic too which gives it nice pungent flavour.

My sister was expert in making all types of pickle and jam because she had done food preservation course. When I was 6 years she got married and then my bhabhi made all types of pickle and I learnt pickle making from both the lovely ladies.

Here in my home town I get lots of kathàri which taste better than big size kathal.

In UP, mostly they grow small size kathal which is called kathàri.

More Kathal recipes 

Chaurithe wale kathal 

Kathal biryani 

Kathal haleem 

Kathal ke kofte

Let start to make kathal ka achar.

Preparation Time:-  2 days

Cooking Time:- 10 minutes 

Ingredients:- 

Raw material:-

• Kathal 1 kg 
• Raw mango 1/2 kg
• Salt 1tsp
• Turmeric powder 1tsp

For pickle:-

• Salt 2/1/2 tbsp
• Turmeric powder 2tbsp
• Red chili powder 2tbsp 
• Fennel seeds 2tbsp
• Methi dana 1tsp
• Heeng 1tbsp
• Mustard oil 2 cup
• Kalaunji 1tsp
• Vinegar 2tbsp

Recipe procedure:-

• First we need to peel the kathal.
• Apply  oil on your hand and the knife then peel the jack fruit and  cut into small size pieces. 
• Wash and steam it for 15 minutes, switch off the gas and allow to cool it.
• Once it cools spread on a cloth and put in sunlight for a day. 
• Cut the mango into slices apply salt and turmeric powder and put in   sunlight for a day. 
• Dry roast the fennel seeds and methi dana grind into course powder. 
• Heat oil  till it start to smoking and switch off the gas, let it cool to normal temperature. 
• Add all the spices mix with kathal and mango, mix it well. 
• Transfer into a jar add vinegar,  shake it once , cover it with muslin cloth keep in sunlight for a week. 
• Pickle is ready, enjoy with stuffed parathas or dal chawal.

Note:-

• I used small size kathal so there is no need to remove the seeds, if you are using big size kathal then remove the seeds.
• You can boil the kathal in that case you need to dry it for two days .
• Spices add to your choice. 
• You can add kashmiri mirch besides red chili powder 
• If you don't have raw mango add mustard powder, in that case first dry roast the mustard seeds then make powder. 
• You can also use grated mango.