WHAT YOU NEED:
Tender Jackfruit - 1 cup , cooked and cut in small pieces
Raw Mango - 1, cut in cubes ( 1 cup) ( If the mango is very sour then ignore the lemon. I used lemon because the mango was not that sour)
Lemon - 1 medium, cut in small pieces
Red dry chillies - 13 - 15
Mustard seeds - 2 tsp
Asafoetida - a big piece
Turmeric powder - 1/2 tsp
Fenugreek seeds / Methi seeds - 1/4 tsp
Coriander seeds - 2 tsp
Black sesame seeds / til - 2 tsp
Salt - to taste
|TENDER JACKFRUIT PICKLE!|
HOW TO MAKE:
Remove the jackfruit skin , cut in big cubes and pressure-cook for 10-15 minutes. Then cut in small pieces and keep aside.
Wash mango well, pat dry and cut in cubes. Sprinkle little table salt and keep aside.
Now heat a tsp oil in a pan.
Roast dry red chillies, remove.
Then roast mustard seeds, fenugreek seeds, coriander seeds, black sesame seeds, asafoetida one by one. finally add turmeric powder and put off the fire.
Once the spices cooled down powder them along with crystal salt in a mixer jar.
Now in a vessel mix jack fruit pieces, mango pieces and lemon pieces.
Add ground spice powder and mix very well.
Add some water to make some thick gravy. Mix thoroughly.
Keep closed for few hours then serve as a side dish.
If you store in the fridge it will last for a week.