|We have never used bought pickles in our house as my Mum was an expert in making a variety of them every year during summer. We always had a vast selection of pickles, relishes, chutneys and what not to suit every palate. One of her specialities was the Tender Jackfruit Pickle which was a hit with everyone who tasted it. Every summer my Mum would start her pickling and gift bottles to her friends and family. If you are able to get a couple of tender jackfruits, try this recipe and enjoy the result.
1 medium sized tender jackfruit. Rub cooking oil lavishly all over your hands and the knife you will be using to cut the jackfruit. This will save you a lot of time and effort after wards when you have finished cleaning , coring and cutting the jackfruit into half inch pieces. Steam in idli cooker for 15 to 20 minutes depending on tenderness of the fruit. To test insert a metal or wooden skewer into a piece. When it goes in easily, it is ready. Keep aside.
Masala: 1/2 tsp jeera; 1 tsp pepper; 1 tsp mustard; Stir fry in hot pan without oil for 10 minutes until dry and crisp. . Cool and grind with 1/2 cup vinegar, 1/2 tsp turmeric powder and 3 tbsp chilli powder to taste. Keep aside.
Seasoning: 1 tsp mustard; 1 large pod garlic (about 1 handful), minced; 1 large sprig curry leaves; 1/2 cup gingelly oil. Salt to taste.
Heat oil and add the mustard seeds. When it spurts, add the curry leaves and stir fry a minute. Add the garlic and brown on medium flame. Remove from fire. When cool, stir in the steamed jackfruit and ground masala and additional vinegar if required. Add salt to taste. Store in the refrigerator as it does not last long when stored at room temperature. Enjoy with rice and dhall or curds rice or eat it by the spoonful like we did as kids.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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