📝 About This Recipe
A cornerstone of North Indian culinary heritage, this Kathal Ka Achar is a robust, oil-based preserve that transforms humble raw jackfruit into a spicy, tangy delicacy. Each bite offers a satisfyingly meaty texture infused with the pungent warmth of mustard oil and a complex blend of aromatic spices like kalonji and fennel. This recipe captures the essence of traditional sun-drying techniques, ensuring a long shelf life and a depth of flavor that only improves with time.
🥗 Ingredients
The Star Fruit
- 1 kg Raw Jackfruit (Kathal) (peeled, cored, and cut into 1-inch cubes)
- 1 tablespoon Turmeric Powder (for boiling)
- 1 tablespoon Salt (for boiling)
The Signature Spice Blend
- 4 tablespoons Yellow Mustard Seeds (coarsely ground)
- 3 tablespoons Fennel Seeds (Saunf) (coarsely ground)
- 1 tablespoon Fenugreek Seeds (Methi Dana) (coarsely ground)
- 1 tablespoon Nigella Seeds (Kalonji) (keep whole)
- 1 teaspoon Carom Seeds (Ajwain) (keep whole)
Seasoning and Preservatives
- 2.5 cups Mustard Oil (pure kachi ghani mustard oil is best)
- 3 tablespoons Red Chili Powder (adjust for heat preference)
- 1 tablespoon Turmeric Powder (for the final mix)
- 1/2 teaspoon Asafoetida (Hing) (strong variety)
- 3 tablespoons Dry Mango Powder (Amchur) (for tanginess)
- 1 teaspoon Black Salt (for umami depth)
- 3 tablespoons Salt (or to taste; acts as a preservative)
- 2 tablespoons White Vinegar (optional, for extra shelf life)
👨🍳 Instructions
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1
Grease your hands and the knife with mustard oil before cutting the jackfruit to prevent the sticky sap from clinging to your skin.
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2
In a large pot, bring water to a boil with 1 tablespoon salt and 1 tablespoon turmeric. Add the jackfruit cubes and cook for 8-10 minutes until they are 80% cooked (fork-tender but still firm).
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3
Drain the jackfruit thoroughly in a colander. Spread the pieces on a clean cotton cloth and dry them in direct sunlight for 3-4 hours or under a fan overnight to remove all moisture.
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4
In a small pan, dry roast the fennel seeds, fenugreek seeds, and mustard seeds on low heat for 2 minutes until aromatic. Let them cool, then pulse into a coarse powder.
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5
Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point. Turn off the heat and let it cool down to a lukewarm temperature.
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6
Once the oil is warm (not hot), add the asafoetida (hing), nigella seeds (kalonji), and carom seeds. They should sizzle gently.
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7
In a large mixing bowl, combine the dried jackfruit pieces with the ground spice mix, red chili powder, turmeric, amchur, black salt, and regular salt.
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8
Pour half of the tempered mustard oil over the jackfruit and spices. Mix thoroughly using a clean, dry spoon until every piece is coated.
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9
Add the white vinegar (if using) and mix again. This helps in preservation and adds a subtle sharpness.
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10
Transfer the mixture into a sterilized glass jar, pressing down firmly to remove air pockets.
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11
Pour the remaining mustard oil over the pickle. Ensure the oil layer is at least an inch above the jackfruit to prevent spoilage.
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12
Cover the mouth of the jar with a clean muslin cloth and secure it with a string. Place the jar in a sunny spot for 5-7 days, shaking it gently once a day.
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13
After a week, the jackfruit will soften and absorb the flavors. Replace the cloth with a tight lid and store in a cool, dry place.
💡 Chef's Tips
Ensure the jackfruit is completely moisture-free after boiling; any water left will cause the pickle to mold. Always use a dry, sterilized spoon to scoop out the pickle to maintain its shelf life for up to a year. If the pickle looks dry after a few days, heat and cool more mustard oil and pour it in until the jackfruit is submerged. Adjust the amount of Amchur (mango powder) based on how tangy you like your pickle; some prefer adding a bit of lemon juice instead. For a deeper red color without extra heat, use Kashmiri Red Chili powder.
🍽️ Serving Suggestions
Serve a spoonful alongside warm Aloo Parathas and a bowl of fresh yogurt. Pairs perfectly with simple Dal-Chawal (lentils and rice) for a comforting Indian meal. Use the spicy pickling oil from the jar to drizzle over steamed vegetables or plain khichdi. Accompany it with Matar Paneer and Naan to add a tangy contrast to the creamy gravy. Wrap a little pickle inside a plain Thepla or Roti for a quick, flavorful travel snack.