Hi friends to my corner. How are you all? Today I’ll be making a very unique pickle from jack fruits. Jack fruit is also known as jack tree, fenne or simply jack or jak 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—–
- Sliced jack fruit pieces – 250 gms.
- Salt – According to taste.
- Turmeric powder – 1 tsp.
- Indian five spice or panchphoran – 1 tsp.
- Asafoetida or Hing – A pinch.
- Black or yellow mustard powder – 2 tsp.
- Coriander and Cumin powder (slightly roasted and powdered) – 2 tsp.
- Red chilly powder – 1 tsp.
- Indian five spice or panchphoran (roasted and powdered) – 1 tsp.
- Mustard Oil – 2 tbsp.
- Synthetic vinegar – 1 tbsp.
Firstly select the right jack fruit. It means you should not select an extremely mature jack fruit for making pickle.
Wash and boil the veggie. But point to be noted is the veggie should not be half boiled. It needs to be just slightly boiled or softened and it means that it will be boiled less than half.
After this dry it very nicely and scrape and cut it into bite -sized pieces.
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.
Then add mustard oil and lastly put synthetic vinegar.
After this mix them all up and put them 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 it and like it. Please share your comments and feedback and ask any thing doubtful. This veggie-turned pickle recipe will sure delight your senses and end your quest of finding delicious taste. Till then have a great weekend friends. Till then healthy cooking,happy living!!!