Traditional pickle made with unripe jackfruit ,mangoes and Indian spices. The mouthwatering pickle is the perfect accompaniment to rice, roti, paratha, bread and adds zing to your everyday meals
As I said earlier, I make pickles very rarely. I eat them occasionally and I get my yearly stash from my mom or some generous friends. When my friend Ruta mentioned Jackfruit- Mango pickle I was intrigued. This is her mother’s mavshi’s (aunt) recipe. She learnt it from her mother which she now has generously shared with us. Isn’t that the beauty of food ? It helps to preserve traditions & creates memories. Sharing food/recipes connects us to people from different cultures & backgrounds. This traditional jackfruit-mango pickle connected us to Ruta’s mavshi somewhere in Nagpur through her mother as Ruta nostalgically recounted her memories of making it!
A few of us got together to learn to make the jackfruit-mango pickle, just like they used to in the older times 🙂 . The mission of finding unripe jackfruit apt for the pickle was accomplished on a Saturday morning (I persuaded A to go with me :)) at the local Market yard- a wholesale vegetable market. Even though I was a novice jackfruit buyer, I was armed with the necessary instructions. Most important instruction given to me was that the skin around the seeds should be tender. Though the seller refused to cut the jackfruit, she assured me that it would be perfect for cooking, I had no choice but to trust her judgement. I bought a giant 4 kg unripe jackfruit but it was perfect for pickling!
The tedious process of cutting the jackfruit was left to the expert. With some assistance from her house help, Ruta managed to cut it into pieces. You need to oil your hands & knife to avoid the sap from sticking all over and making a mess. 
It was so much fun to make this pickle together with my enthusiast friends. I enjoyed the entire process of making it and it tastes fantastic too. The pickle is quite spicy and needs lots of mustard oil for preservation. This pickle is not for the fainthearted 🙂 but this labour of love is well worth the effort!
| Servings | Prep Time |
| ~1.5 kgs | 3 hours |
| Cook Time | Passive Time |
| 30 minutes | 2 days |
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Traditional pickle made with unripe jackfruit ,mangoes and Indian spices. The mouth watering pickle is the perfect accompaniment to rice, roti, paratha, bread and adds zing to your everyday meals.
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- 1 kg unripe jackfruit
- 1/2 kg unripe mango (tart) peeled & grated
- 100 grams mango pickle masala (kpra )
- 25 grams saunf (fennel) powder
- ~1/2 cup salt or as required
- 500 ml mustard oil or as required
- 1/3 cup groundnut oil (about 1 ladle)
- 2 tablespoons mustard seeds
- 3-4 teaspoons hing (asafoetida)
- 2-3 teaspoons Turmeric powder
- 1/3 cup Red Chilli powder or as required
- Remove jackfruit skin (oil hands and knife blade before you begin)
- Cut into about 2 inch pieces.
- Place the jackfruit pieces in a colander.
- Place a bowl with water in a pressure cooker with some salt & turmeric powder.
- Place the colander over it and pressure cook for 1 whistle.
- Cool them and spread on a kitchen towel to remove moisture.
- Keep it in the sun for 1-2 hours to remove the moisture completely.
- Heat groundnut oil in a pan .
- Add mustard seeds. Once they splutter, take pan off heat.
- Add hing, turmeric powder, red chilli powder.
- Cool the tadka completely.
- Mix jackfruit pieces, grated mangoes in a large mixing bowl.
- Add salt, pickle masala & saunf powder.
- Pour the cooled tadka (tempering) over it and mix.
- Fill the pickle in glass bottle .
- After 2 days add 250 ml mustard oil . If the weather is to hot, you can add the oil after 24 hours. Oil should reach the bottom of the bottle. Also all the pieces should be submerged in oil. Add more as required. Maintain the oil level throughout. Add more oil later if required.
- Pickle will be ready in 8-10 days
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