Jackfruit pickle (Kathal achaar)
- May 2022
- Makes about 550g
- Hands-on time 10 min, plus cooling time. Simmering time 15 min
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).
- 1.2g (0.1g saturated)
- 2.1g (2g sugars)
- 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)
- 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.
Spices are a vital ingredient in pickles and chutneys, and each holds its own magic. When you buy whole spices (or ground spices or blends), get small quantities to keep the aromas and flavours fresh.
When making spice blends, if you toast or roast the spices it’s important to leave them to cool down before blending.
Once open, keep the pickle in the fridge and use within 4-5 days.
Panch phoran is a blend of equal parts nigella, fennel, cumin, fenugreek and black mustard seeds. Keep any extra in a jar for several weeks and grind to a fine powder as needed.
Find asafoetida in larger supermarkets or Asian food stores.
Bottle chutneys and pickles in airtight sterilised jars.
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