How to Make Kathal Achar: A Delightful Jackfruit Pickle Recipe

Kathal achar, or jackfruit pickle, is a popular condiment in many South Asian households. Its tangy, spicy, and flavorful profile complements a variety of dishes, making it a versatile addition to your meal. This guide will take you through a step-by-step process to create this delicious pickle at home.

Ingredients

Main Ingredients:

• 500 grams of raw jackfruit (kathal)
• 1/2 cup mustard oil

Spice Mixture:

• 1 tablespoon fennel seeds (saunf)
• 1 tablespoon mustard seeds (rai)
• 1 tablespoon fenugreek seeds (methi dana)
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon asafoetida (hing)

Powdered Spices:

• 2 tablespoons red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon salt (adjust to taste)
• 1 tablespoon amchur powder (dried mango powder)
• 1 tablespoon mustard powder (rai ka powder)

Other Ingredients:

• 2 tablespoons vinegar
• Juice of 2 lemons

Instructions

1. Preparing the Jackfruit:

• Begin by peeling the jackfruit and removing the seeds. Cut the flesh into bite-sized pieces.
• Boil the jackfruit pieces in salted water for about 5-7 minutes until they are tender but not mushy. Drain the water and let the pieces cool completely.

1. Preparing the Spice Mixture:

• In a dry skillet, lightly roast the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, and cumin seeds until they release their aroma. Be careful not to burn them.
• Once roasted, let the seeds cool and then grind them coarsely. You can use a spice grinder or a mortar and pestle.

1. Mixing the Pickle:

• In a large mixing bowl, combine the cooled jackfruit pieces with the coarsely ground spice mixture.
• Add the red chili powder, turmeric powder, salt, amchur powder, and mustard powder. Mix everything thoroughly to ensure the jackfruit pieces are well coated with the spices.
• Pour in the mustard oil, vinegar, and lemon juice. Mix well again.

1. Marinating the Pickle:

• Transfer the mixed pickle into a clean, dry glass jar. Ensure that the jar is completely dry to avoid any spoilage.
• Seal the jar tightly and place it in a sunny spot for about 5-7 days. Shake the jar once a day to ensure the spices and oil are evenly distributed.

1. Storing the Pickle:

• After a week, the kathal achar should be well-marinated and ready to eat. Store the jar in a cool, dark place or refrigerate it. The pickle can be stored for several months if kept in a proper airtight container.

Serving Suggestions

Kathal achar can be enjoyed in various ways:

• With Traditional Meals: Serve it alongside rice, roti, or paratha for a burst of flavor.
• As a Side Dish: It can accompany dal and vegetable curries, adding a tangy and spicy element to your meal.
• In Sandwiches: Use it as a spread in sandwiches or wraps for an interesting twist.

Tips for Perfect Kathal Achar

• Quality Ingredients: Use fresh and good quality raw jackfruit and spices to ensure the best flavor.
• Hygiene: Always ensure that the utensils, jars, and your hands are clean and dry while making and storing the pickle to prevent contamination.
• Sunlight Exposure: Exposing the pickle to sunlight helps in the marination process, enhancing the flavors.

By following this guide, you can make a delicious and authentic kathal achar that will elevate your meals with its unique taste and aroma. Enjoy this homemade delicacy and bring a touch of tradition to your dining table!