About Homemade Jackfruit Pickle Recipe
Homemade Jackfruit Pickle Recipe | Kathal ka Achar Recipe | How to make jackfruit pickle recipe at home with step by step recipe and video: If you have been searching for the ultimate homemade Indian condiment that delivers a bold punch of spice and tang, this authentic Kathal ka Achar (Jackfruit Pickle) will easily become your kitchen’s prized possession.
Combining fine shreds of tender raw jackfruit with sour grated green mangoes, this recipe reimagines traditional pickles into a fast-marinating flavor explosion. It is designed to soak up aromatic sun-dried spices in half the usual time, making it a standout addition to your everyday meals.
Out of every seasonal preserve I make in my kitchen, this Jackfruit Pickle holds the absolute top spot as my all-time favorite pickle. There is something undeniably comforting about pairing a generous spoonful of this tangy, aromatic kathal ka achar with a hot bowl of classic dal chawal, wrapping it inside a crisp stuffed paratha, or simply enjoying a tiny bite rukha (straight off the spoon!). The interplay of mustard oil, coarse fennel, and juicy raw mango elevates even the most basic comfort food into something extraordinary.
A Nostalgic Summer Memory
My deep love for this recipe goes back to hot childhood summers spent at home, watching the terrace turn into a colorful canvas of drying spices and giant glass jars. One afternoon, my mom accidentally shredded the jackfruit too thin instead of cutting it into traditional heavy chunks, panicking that the entire batch was ruined.
To save the batch, she tossed the fine strands with fresh, grated kairi from our backyard tree, letting the raw sour juices tenderize the fibrous strands. The end result was so insanely delicious that our entire family voted to never go back to traditional chunk-style Kathal ka Achar again.
Why You’ll Love This Jackfruit Pickle
What makes this unique Kathal ka Achar truly special is its incredible texture and ease of preparation. Traditional jackfruit pickles often require weeks for dense pieces to soften, but slicing the raw jackfruit into thin shreds allows the tart mango acids and smoked mustard oil to penetrate deep into every fiber almost instantly. It offers the perfect crunch, requires zero artificial chemical preservatives, and stays fresh for over a year, making it the perfect North Indian Jackfruit Pickle recipe for busy home cooks who refuse to compromise on authentic taste.
More Delicious Pickle Recipes to Try!
Bitter Gourd Pickle
Chickpea Pickle
Mix Veg Pickle Sun Dried
Instant Green Chilli Pickle
Authentic Mango Pickle
Recipe Card
Homemade Jackfruit Pickle Recipe | Kathal ka Achar Recipe
Ingredients
- 500 grams Raw Jackfruit / Kachha Kathal
- 1½ cups Raw Mango / Kacchi Kairi
- 1½ cups Mustard Oil
- 3 tbsp Fennel Seeds / Saunf
- 2 tbsp Yellow/Black Mustard Seeds Rai
- 2 tbsp Coriander Seeds / Sabut Dhania
- 1 tbsp Fenugreek Seeds / Methi Dana
- 1 tbsp Cumin Seeds / Jeera
- 1 tsp Nigella Seeds / Kalonji
- 1 tsp Carom Seeds / Ajwain
- 2 tbsp Turmeric Powder / Haldi
- 2 tbsp Red Chilli Powder adjust heat to preference
- ½ tsp Asafoetida / Hing
- 3 tbsp Regular Salt salt acts as the primary preservative
- 1 tsp Black Salt / Kala Namak
Instructions
- Prep Jackfruit: Grease hands and knife with mustard oil. Peel outer skin and core of 500g raw jackfruit. Peel outer skin of seeds, slice seeds thin, and finely shred jackfruit flesh (lachha style).
- Steam & Dry: Steam shredded jackfruit and seeds with 1 tbsp turmeric and ½ tbsp salt for 4–5 minutes until al dente. Drain well and sun-dry on a cotton cloth for 3–4 hours until moisture-free.
- Roast & Grind Spices: Dry roast 3 tbsp saunf, 2 tbsp rai, 2 tbsp sabut dhania, 1 tbsp methi dana, and 1 tbsp jeera for 1 minute. Cool and coarsely grind.
- Smoke Oil: Heat 1.5 cups mustard oil until the smoking point. Switch off the flame and cool to room temperature.
- Mix & Marinate: In a dry bowl, combine dried jackfruit, 1.5 cups grated kairi, ground spices, 1 tsp kalonji, 1 tsp ajwain, 1 tbsp haldi, 2–3 tbsp red chilli powder, ½ tsp hing, 3 tbsp salt, and 1 tsp black salt. Pour cooled oil and mix well.
- Sun Cure: Transfer to a dry glass jar, cover with a muslin cloth, and place in sunlight for 4–5 days. Stir daily. Top with extra oil if needed and store sealed.
🛒 Shop This Recipe: Ingredients & Kitchen Tools
Below are the key ingredients and essential kitchen tools you’ll need to make this healthy, high protein, and flavorful lettuce bean salad at home:
- Heavy-Duty Chef’s Knife Set
- Mandoline Slicer or Box Grater
- Steam Basket or Steamer Pot
- Spice Grinder
- Mortar & Pestle
- Traditional Ceramic or Glass Barni Jar
- Pure Muslin / Cotton Cloth
- Cold-Pressed Mustard Oil
- Premium Fennel Seeds (Saunf)
- Yellow/Black Mustard Seeds (Rai)
- Fenugreek Seeds (Methi Dana)
- Pure Asafoetida (Hing)
Step-by-Step Recipe
Step A: Prep the Jackfruit (Shredding & Seed Prep)
1. Grease your hands and chef’s knife with a few drops of mustard oil to prevent the sticky latex from adhering.
2. Remove the spiky outer skin and the tough center core of the raw jackfruit.
3. Remove the seeds. Do not discard the seeds: peel off their outer hard translucent skin, slice the soft inner seed thinly, and set aside.
4. Using a sharp knife or a mandoline slicer, cut the jackfruit flesh into fine, thin shreds (lachha style).
Step B: Steam & Dehydrate (Crucial Moisture Control)
5. Boil water in a steamer or deep vessel. Add 1 tablespoon of turmeric powder and ½ tablespoon of salt.
6. Steam the shredded jackfruit and sliced seeds for 4 to 5 minutes only. They should soften slightly but retain a firm bite (dente). Do not overboil.
7. Drain completely. Spread the hot shredded jackfruit in a single layer over a clean cotton cloth.
8. Sun-dry for 3 to 4 hours (or under a ceiling fan for 6 hours) until all surface moisture completely evaporates.
Step C: Prepare the Fresh Pickle Spice Blend
9. Heat a heavy-bottomed pan over low flame. Add fennel, mustard seeds, coriander seeds, fenugreek seeds, and cumin seeds.
10. Dry roast for 1 to 2 minutes just until fragrant. Do not brown them.
11. Cool the roasted spices completely, then grind them into a coarse powder using a pulse setting on your spice grinder.
Step D: Smoke the Mustard Oil
12. Pour 1.5 cups of mustard oil into a pan. Heat over medium-high flame until it reaches its smoke point (light white smoke rises).
13. Turn off the heat and allow the oil to cool down completely to room temperature. This step removes the harsh raw pungency while retaining authentic flavor.
Step E: Combine & Marinate
14. In a large, completely dry mixing bowl, combine the sun-dried shredded jackfruit, sliced seeds, and freshly grated raw mango.
15. Add the coarsely ground spice mix, whole kalonji, whole ajwain, remaining turmeric powder, red chilli powder, hing, regular salt, and black salt.
16. Pour in the cooled mustard oil. Mix thoroughly using a dry silicone spatula until every shred of jackfruit and mango is evenly coated.
Step F: Sun Curing & Storage
17. Transfer the mixture into a clean, sterilized, completely dry glass or ceramic jar (barnie).
18. Cover the mouth of the jar with a breathable muslin or cotton cloth and tie it with a string.
19. Place the jar in direct sunlight for 4 to 5 days, shaking or stirring the contents gently once every morning.
20. Once the raw mango releases its juice and softens the jackfruit shreds, top up with a little extra warm-then-cooled mustard oil if needed, seal tight, and enjoy.
Pro-Tips & Troubleshooting Tricks
1. Zero Moisture Rule: The #1 reason pickles spoil is trapped moisture. Ensure your steaming cloth, mixing bowls, spoons, and glass storage jars are 100% dry.
2. Why Shredding Works Better: Fine shreds (lachha) allow the natural citric acid of the grated raw mango (kairi) to penetrate the tough fibers of the jackfruit much faster than large cubes, reducing sun-curing time by almost half.
3. Natural Preservation: Raw mango acts as a natural souring agent and preservative, completely eliminating the need for commercial vinegar or chemical preservatives like Sodium Benzoate.
4. Fixing Low Oil Levels: Ensure the oil completely submerges the pickle after the 5th day of sun drying. Submerged pickles prevent mold formation and last for over a year at room temperature.
You Might Also Like My Other Recipe Categories
Dal Recipes
Sabji Recipes
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Paratha Recipes
Frequently Asked Questions (FAQs)
Q1. Why did my Kathal ka Achar develop mold, and how can I increase its shelf life?
Ans: The most common cause of mold in a homemade jackfruit pickle is trapped moisture or using wet utensils. To maximize the shelf life of your Kathal ka Achar, ensure the steamed jackfruit is completely sun-dried so no surface water remains before mixing. Always use a clean, thoroughly dry glass jar and a dry spoon. Additionally, salt and smoked mustard oil act as natural preservatives—make sure the oil level covers the top layer of the pickle after sun-curing to keep it fresh for up to a year without artificial preservatives.
Q2. Can I make Kathal ka Achar without sun-drying?
Ans: Yes, you can make an indoor version of this raw jackfruit pickle recipe! If direct sunlight is unavailable, dry the steamed shredded jackfruit under a high-speed ceiling fan for 5 to 6 hours until all surface wetness vanishes. For the curing process, leave the sealed jar near a warm window for 6 to 7 days, shaking it daily. While natural sunlight yields the best texture and fastest curing, fan-drying works seamlessly for urban kitchens.
Q3. Why is raw mango (kairi) added to this traditional Kathal ka Achar recipe?
Ans: Raw mango (kacchi kairi) serves a dual purpose in this authentic Kathal ka Achar recipe. Naturally high in citric acid, grated raw mango acts as a potent organic preservative that keeps the pickle shelf-stable. Taste-wise, the natural tartness of kairi breaks down the tough fibers of the raw jackfruit, infusing it with an intense sour-spicy flavor profile without needing synthetic white vinegar.