JACKFRUIT (KATHAL)PICKLE.

JACKFRUIT SEASON:

SEASON OF JACKFRUIT IN INDIA IS FROM MARCH TO JUNE, SOME VARIATIONS CAN BE HARVESTED TILL DECEMBER.

JACKFRUIT IS BECOMING INCREASINGLY POPULAR BECAUSE OF ITS HEALTH BENEFITS AND IS OFTEN USED IN VEGAN DIET BECAUSE THE NUTRITIONAL VALUE IS HIGH. NOWADAYS IT HAS BECOME NORMAL TO FIND JACKFRUIT IN IT’S FROZEN FORM.AND IS THE LATEST ADDITION TO MARKET OF VALUE ADDED PRODUCTS.

JACKFRUIT HISTORY:

JACKFRUIT IS NATIVE TO INDIA AND IS FOUND SPECIFICALLY IN MAHARASHTRA, KARNATAKA, KONKAN AND KERALA. IN INDIA JACKFRUIT IS USED IN ALL ITS FORMS FROM ANCIENT TIME DUE TO IT’S WIDE RANGE OF BENEFITS FROM RAW TO COOKED TO PRESERVED VARIANT.

SO,WHEN JACKFRUIT IS NOT AVAILABLE IN IT’S FRESH FORM YOU CAN STILL GET THE PRESERVED VARIANT IN FORM OF PICKLE TO MAKE YOUR DIET INTRESTING AND HEALTHY.

BENEFITS OF JACKFRUIT:

• HELP’S PREVENT DISEASES LIKE CANCER AND HEART AILMENTS ❤.
• ASSISTS TO PROVIDE RELIEF FROM EYE AILMENTS LIKE CATARACT AND DEGENERATION.
• PROVIDES ANTI-OXIDENTS WHICH CAN DELAY OR PREVENT CELL DAMAGE IN YOUR BODY.
• AS A JACKFRUIT RIPENS,ITS CAROTENOID LEVELS GO UP. IT’S FLESH AND SEEDS BOTH ARE USEFUL.

(SOURCE:WEB MD.COM)

JACKFRUIT TASTE:

IN IT’S RAW FORM JACKFRUIT  HAS A NEUTRAL TASTE MAKING IT AN IDEAL CLIENT FOR SAVORY  DISHES INCLUDING  PICKLES. SO LET’S  GET STARTED…..

PREP TIME: 20 MINUTES

COOK TIME:15 MINUTES.

TOTAL TIME  : 30 TO 40 MINUTES.

INGREDIENTS:

• 2 KG JACKFRUIT
• 1/2KG MUSTARD OIL
• 1/2 KG SALT
• 6 TBSP RED CHILLI POWDER
• 4 TBSP TURMERIC
• 6 TBSP CORIANDER POWDER.
• 6 TBSP MUSTARD POWDER
• 6 TBSP CUMIN SEEDS.
• 4 TBSP ANISEEDS
• 2 TBSP ONION SEEDS.
• 2 TBSP DRIED MANGO POWDER.

RECIPE:

• PEEL OFF THE OUTER SKIN OF THE JACKFRUIT AND CUT IT INTO ONE-INCH PIECES.
• DESEED THE JACKFRUIT.
• BOIL NEARLY 2 LTRS OF WATER WITH 2 TBSP OF SALT AND ONE TBSP OF TUMERIC.
• ADD THE JACKFRUIT AND THE SEEDS FOR 2 MINS IN THIS WATER.
• IMMEDIATELY REMOVE AND SQUEEZE OUT THE WATER FROM EACH PIECE AND LET IT DRY ON A SOFT ABSORBABLE COTTON CLOTH.
• RUB A LITTLE SALT AND KEEP IT ASIDE.
• HEAT THE COOKING OIL AND REMOVE FROM THE STOVE-TOP
• GRIND THE WHOLE MASALA- ANISEEDS AND CUMIN SEEDS COARSELY.
• NOW MIX ALL THE INGREDIENTS IN HALF THE QUANTITY OF OIL.
• PRESERVE IT IN A CERAMIC OR STONE JAR AND ADD THE REMAINING OIL,SO THAT IT IS EXACTLY ONE INCH ABOVE THE MIXTURE.
• THIS PICKLE CAN BE USED AFTER A PERIOD OF 15-20 DAYS WHEN IT WOULD BE MARINETED.

MEASUREMENT ABBREVIATIONS :

TBSP – TABLE SPOON

TSP- TEA SPOON.

MINS- MINUTES

LTRS- LITRE.

THE ORIGINAL RECIPE BELONGS TO DURU JETHO MAM.

THIS RECIPE IS ONE OF THE FINEST THAT I HAVE TRIED,DO TRY AND LET ME KNOW IN THE COMMENTS BELOW. IF YOU HAVE ANY UNIQUE RECIPES, DO SHARE IN THE COMMENTS SECTION 😀

THANKYOU. SEE YOU IN THE NEXT BLOG.