Jackfruit Pickle Recipe -Kathal Achar Recipe




Spicy And Delicious Jackfruit Pickle

When speaking of less common pickles, you may readily get mango pickle, chili pickle, lemon pickle, etc. One pickle that I really long for is jackfruit! One area in which I can claim with certainty that my mother-in-law is an expert in making jackfruit pickle or kathal pickle. It is referred to as Kathal ka achar in Hindi. Since it is a seasonal fruit that is often only available in fresh form from March through May, finding fresh Jackfruit is unusual for someone like myself who lives out of India. This jackfruit pickle recipe is so simple, and I believe that if I can make it at home, so can you.

Enjoy the taste of jackfruit despite the fact that jackfruit is a seasonal fruit. You can make pickles (traditional kathal ka achar recipe) using this technique and use them for months. This pickle gives the distinctive flavor that makes jackfruit stand out from other fruits. Although I did not include raw mango in this recipe, you can if you prefer a somewhat sour taste.


  • 3 Kg Kathal (Jackfruit: cut peeled kathal into chunks)

  • 1 1/4 Cup Salt

  • 2 1/2 Cups Pisi Hui Rai (Powdered Mustard Seeds)

  • 1 Cup Haldi (Turmeric)

  • 2 tbsp Kalonji (Onion Seeds)

  • 1 Cup Kuti Lal Mirch (Red Chilli Powder)

  • 2 tbsp Heeng (Asafoetida)

  • 2 kg Sarson Ka Tel (Mustard Oil)

Jackfruit Pickle (Tasty Kathal Pickle) Recipe

  1. Boil kathal while adding 1/4 cup of salt.

  2. Drain the water, then let Kathal dry out. Perhaps you should pat it dry.

  3. Add salt, rai, lal mirch, kalonji, and heeng once it has cooled and dried.

  4. Blend well.

  5. Be sure to stir this once a day as it marinates for 4 days under cover.

  6. Consolidate this into a sterile jar.

  7. Heat the oil until it has a strong scent.

  8. Pour over the kathal after cooling to room temperature in step eight.

  9. The oil ought to sit on top of the kathal mixture.

  10. Wait another two to three days before eating the pickle.

  11. As with all pickles, make sure it is always covered with oil to keep it fresh all year.

Kathal Ka Achar Recipe (With Raw Mango)

  • Wash the jackfruit, then place it in a strainer to catch the extra water.

  • Then let it air dry for an hour in the sun.

  • Mix well after adding 1 tsp each of salt and turmeric powder to the chunks of jackfruit.

  • In a kadai with a hefty bottom, heat 250 ml of oil over high heat.

  • Reduce heat to medium, deep fry all pieces in small batches until they are a light brown colour, and then set them aside.

  • Now, add the remaining oil to the kadai, heat it over medium heat, add all of the entire spices, and stir-fry until they become pink. Now, For one minute, fry ginger and garlic both. 

  • Whisk once, add the mango, continue to whisk while cooking for one minute. Turn off the gas.

  • Then add mango (cuttings) and stir the mixture slowly while frying and cook for one minute

  • then saute for a minute while continuously stirring in the mango. Turn off the gas cooker.

  • Add all the spice powder, salt, and chunks of fried jackfruit, then gently combine.

  • At this point, we should check the salt since, if the mangoes are particularly sour, we will need to add additional salt and chilli powder to balance their flavour.

  • Keep this pickle out in the sun for two days in a big bowl that is open.

  • Add 1/4 cup vinegar to the pickles and thoroughly combine.

  • In a dry glass jar or barni, keep it.

  • Tie a cotton cloth around the jar's neck to allow any extra moisture to escape. After a week, close the lid.


To make jackfruit pickles, boil it in salt water, remove water, dry it on a cloth, and let it dry in the sun for 2-3 hours. Ensure the pickles are free of moisture, wash utensils with boiling water, and dry them thoroughly in the sun. Use an uninfected, waterless spoon to remove the pickles.

Making Kalonji Masala is as easy as Adding 2 tsp Methi, 4 tsp Saunf, and 8 tsp Dhania to a bowl. They are briefly roasted, then ground into a powder. Combine 1 tsp of ajwain and mangrail (kalonji). Useful kalonji masala is now available. The achaar should never be exposed to the sun for an extended period of time as it will turn black.