Jackfruit pickle (Kathal achaar)
- Portion size: Makes about 550g
- Hands-on time 10 min, plus cooling time. Simmering time 15 min
- Difficulty: easy
Romy Gill shares her recipe for tangy jackfruit pickle (Kathal achaar). Serve this versatile vegan condiment alongside Indian dishes.
Romy Gill is a British-Indian chef and food/travel writer who ran her own restaurant for six years and is a regular on TV and radio. She’s written two books: Zaika: Vegan Recipes From India, and On The Himalayan Trail, out now (Hardie Grant £27).
Join Extradelicious to unlock Cook Mode
Ingredients
- 500g 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)
- ½ tsp asafoetida powder
- 2 tsp ground coriander
- 1 tsp salt
- 75ml rapeseed oil
You’ll also need
- 1 litre sterlised glass jar or a selection of smaller glass jars with lid(s)
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 20kcals Calories
- 1.2g (0.1g saturated) Fat
- 0.1g Protein
- 2.1g (2g sugars) Carbs
- trace Fibre
- 0.1g Salt
Leave a comment, question or tip