Jack fruit Pickle


Hi, friends welcome to my corner. How are you all? Today I’ll be making a very unique pickle from jackfruit. Jackfruit is also known as jack tree, fenne or simply jack or jak and belongs to the fig and mulberry family native to southwest India. It’s scientifically called Artocarpus Heterophyllus. It’s abundantly found in India, in summers and is thoroughly enjoyed in the form of curries, stir-fries and in the form of ripe fruit also. In the north-eastern part of India, in Bengal, it is compared to lamb meat and called ‘Gacher Chagol‘ or the ‘Lamb of the tree.’Its fruit is the largest tree-borne fruit reaching as much as 35 kgs in weight. It is the national fruit of Bangladesh. It is a rich source of vitamin B6. It contains moderate levels of Vitamin C and Potassium and is a very tasty vegetable. I had plenty of it so I decided to make a pickle from it. This recipe is a traditional one of my family coming down from many generations and is really a welcome change from eating our regular mango or lemon pickles. So let’s start with its making—–


  1. Sliced jackfruit pieces – 250 gms.
  2.  Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Indian five spice or panchphoran – 1 tsp.
  5. Asafoetida or Hing – A pinch.
  6. Black or yellow mustard powder – 2 tsp.
  7. Coriander and Cumin powder (slightly roasted and powdered) – 2 tsp.
  8. Red chilly powder – 1 tsp.
  9. Indian five spice or panchphoran (roasted and powdered) – 1 tsp.
  10. Mustard Oil – 2 tbsp.
  11. Synthetic vinegar – 1 tbsp.


Step 1

Firstly select the right jackfruit. It means you should not select an extremely mature jackfruit for making pickle.

Step 2 

Wash and boil the veggie. Just blanch it such that it is blanched less than half.

Step 3 

After this dry, it very nicely, scrape and cut it into bite-sized pieces.

Step 4 

After this add salt, turmeric powder, red chilly powder, asafoetida, a splutter of Indian five spice or panchphoran, roasted coriander-cumin powder, some mustard powder, and some powdered and roasted Indian five spice powder.

Step 5 

Then add mustard oil and lastly put synthetic vinegar.

Step 6 

After this mix it all up and put it in direct sunlight for 5 days. The pickle will be ready thus.

On this note, I end my recipe. I hope you will all try and like it. Please share your comments and feedback and ask anything doubtful. This veggie-turned pickle recipe will surely delight your senses and end your quest of finding delicious taste. Till then have a great weekend friends. Till then healthy cooking, happy living!!!


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Abha's Recipes

Hi! I am Abha Jha and I welcome you all heartily to my blog. Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

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