I have posted a lot of Mango Pickle recipes but this is a variation and a very delicious one as well!This recipe combines 2 raw fruits found in the summers – Mango and Jackfruit into a delicious pickle which goes well with anything from Roti,Chappati,Paratha and Poori or rice items like Pulao,Jeera rice,Khichdi or just plain boiled rice like I love!
Jackfruit pickles are common in the State of Uttar Pradesh and Uttaranchal where unlike the Southern part of India,the Jackfruit is enjoyed raw rather than ripe.The climate is dry and hot and so the Jackfruits do not ripen but start to rot after the raw stage.That is why they are had raw.
So let us go on to the recipe now!
NOTE – I have used Mustard Oil but you can use any Oil you prefer.South Indians prefer Gingelly(Til) Oil and otherwise Rice Bran is best as it is neutral.But its Mustard Oil that lends this pickle its taste and aroma!
Preparation Time : 2 hours
Sunning time : 4 days – 1 week
Makes : Approximately 850 gms of pickle
500 gms raw Jackfruit pieces
100 – 150 gms raw Mango – peeled and cubed
For the Achaari Masala :
2 heaped tbsp Fenugreek seeds (methi dana)
2 1/2 heaped tbsp Fennel Seeds (saunf)
1 tbsp Nigella seeds (Kalonji)
2 tbsp black Mustard seeds (Rai)
1/2 cup Kashmiri Chilli Powder
2 tsp Turmeric Powder (haldi)
Other ingredients :
3/4 cup salt
1/4 cup Jaggery
2 cups Mustard Oil/any other edible refined Oil
3 tbsp Vinegar
For the Achaari Masala :
Dry roast Fenugreek,Fennel,Nigella and Mustard seeds individually on medium heat till each gives out its unique aroma.Powder coarsely and add the chilli powder.Now powder very finely and keep aside.
Making the pickle :
Steam the Jackfruit pieces in a steamer for 15 – 20 minutes or 2 whistles in a pressure cooker.You can boil them as well but that will lengthen the preparation time.Drain in a colander and take out on a clean kitchen towel.Keep another towel on top and press slightly to absorb all the moisture.Place the Jackfruit pieces on a plate and dry them in the Sun for 2-3 hours.
Heat 1/2 cup of the Oil in a pan to smoking hot.This is a must for especially Mustard Oil as the raw taste will disappear and the pickle will taste delicious.Lower the heat and add the prepared raw Jackfruit and Mango pieces.
WARNING – Be very careful while handling the Oil as it is very hot.Do not let any children or invalids come near the stove.
Stir fry the pieces for 2-3 minutes and add the prepared Achaari Masala.Mix well to coat and add salt and Jaggery.Mix again and cook for 2-3 minutes more.Take off heat,cover with a clean kitchen towel and leave to cool to room temperature.
As the pickle is cooling,heat the remaining Oil to smoking point,take off heat,cover with a kitchen towel or a mesh cover and let that come to room temperature as well.
After the pickle and Oil come to room temperature,add the vinegar over the pickle and mix well to amalgamate.Ladle the pickle into clean glass jars.Fill the jars upto 3/4 level and fill to the top with the Oil.Make sure that the Oil coats the pickle till the bottom of the jar.
Sun the pickle for 4 days to a week and keep stored in clean and dry place.Use as required!
Serving it with Poori..
Shots of the pickle :