Recipe of Jackfruit Pickle A Traditional Delight Packed with Flavor

Jackfruit is one of those fruits that carries nostalgia, warmth, and a distinct place in Indian kitchens. While many enjoy it as a vegetable or a ripe fruit, one version that stands out and instantly steals hearts is jackfruit pickle. Known for its bold flavor, crunchy texture, and irresistible aroma, jackfruit pickle is a delicious twist on traditional pickles. Whether you eat it with hot rice, curd rice, parathas, or even as a side with simple dal, this pickle elevates every meal.
Making jackfruit pickle at home may sound intimidating, but it’s easier than you think. With just a few ingredients and some patience, you can make a flavorful batch that lasts for weeks. Here’s a simple, homestyle recipe packed with spices, comfort, and the taste of tradition.

Why Jackfruit Pickle?
Jackfruit has a meaty texture, making the pickle taste different from regular mango or lemon varieties. It absorbs spices beautifully and stays crunchy even after days of soaking. For those who love a mix of tangy, spicy, and earthy flavors, jackfruit pickle is a must-try.

Ingredients You Will Need
•    Tender raw jackfruit pieces (cleaned and cubed)
•    Mustard oil or sesame oil
•    Mustard seeds
•    Fenugreek seeds
•    Turmeric powder
•    Red chilli powder
•    Kashmiri red chilli for color
•    Salt
•    Asafoetida
•    Garlic (optional)
•    Lemon juice or vinegar for preservation
The beauty of this recipe is that you can adjust spices based on your preferences. Some prefer fiery pickle, while others like it mildly spiced.

Step-by-Step Recipe
1. Preparing the Jackfruit
The most important step is cleaning and chopping the jackfruit. Apply oil to your hands and knife to avoid the sticky latex. Cut the raw jackfruit into small cubes and boil them lightly until they are tender yet firm. Drain the water and allow the pieces to dry completely. Moisture is the enemy of pickles, so ensure they are dry before adding any spices.

2. Heating the Oil
In a heavy pan, heat mustard oil or sesame oil until it reaches its smoking point. This step removes the raw aroma and gives the pickle its authentic flavor. Once the oil cools slightly, add mustard seeds and fenugreek seeds. Let them splutter gently.

3. Adding the Spices
Add turmeric, chilli powder, salt, and a pinch of asafoetida into the oil. Mix well so the spices release their aroma. At this point, your kitchen will start smelling like a traditional Indian household where pickles are lovingly stirred and prepared during summers.

4. Tossing the Jackfruit
Add the dried jackfruit cubes to the spicy oil mixture and coat them well. Continue stirring on low flame for a few minutes until the pieces absorb the flavors. Switch off the flame and let the mixture cool. If you like garlic, you can add lightly crushed cloves during this stage.

5. Preservation
Once the pickle cools completely, add lemon juice or a little vinegar. This acts as a natural preservative and adds a tangy kick. Store the pickle in a clean, dry glass jar. Allow it to rest for at least two days so the flavors deepen and the jackfruit soaks up the spices beautifully.

Serving Suggestions
Jackfruit pickle pairs amazingly with:
•    Hot steamed rice
•    Moong dal khichdi
•    Curd rice
•    Parathas
•    Simple meals like dal-chawal
Its bold flavor instantly adds life to a plain meal.

Final Thoughts
Jackfruit pickle is more than just a recipe—it is a memory of summers, family bonding, and the earthy charm of Indian traditional cooking. Making it at home allows you to control spices, oil, and ingredients, giving you a pure, preservative-free delight. If you enjoy experimenting with pickles, this one is a must-try and will surely become a favorite in your kitchen.

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