Jackfruit pickle (Kathal achaar)

Name: Jackfruit pickle (Kathal achaar)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500 g tinned jackfruit chunks (halved and well drained (leave in the colander so any excess water drains away)); 2 tsp chilli flakes or chilli powder; 1 tsp turmeric; 2 tsp panch phoran ((see Know How)); 1/2 tsp asafoetida powder; 2 tsp ground coriander; 1 tsp salt; 75 ml rapeseed oil

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Jackfruit pickle (Kathal achaar)

Romy Gill shares her recipe for tangy jackfruit pickle (Kathal achaar). Serve this versatile vegan condiment alongside Indian dishes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 550 g

Ingredients Method

Ingredients

500 g tinned jackfruit chunks halved and well drained (leave in the colander so any excess water drains away)
2 tsp chilli flakes or chilli powder
1 tsp turmeric
2 tsp panch phoran (see Know How)
1/2 tsp asafoetida powder
2 tsp ground coriander
1 tsp salt
75 ml rapeseed oil

Method

Heat the oven to 160°C fan/gas 4, put the drained jackfruit chunks on a baking tray and cook for 10-12 minutes to dry out. Set aside when done.
In a large bowl, combine the jackfruit with the rest of the ingredients except the oil.
Heat the oil in a pan, then add the hot oil to the bowl and mix again with a metal spoon. Put in the sterilised jar(s) and seal.