Jackfruit is commoner in the south and in Kerala they make delicious chips out it. But this is pickle, made in Bihar and we write about it with the understanding that our compatriots in the south would probably make a tastier version of it.
An hour to prepare it and 3 days of sunshine.
1 kg Jackfruit
250 grams raw mango
1 teaspoon each of ajwain seeds, nigella (kallounji or mangrail) seeds and fenugreek (methi) seeds.
1 table spoon each of fennel seeds (saunff), turmeric powder and chilly powder .
2 tablespoons mustard powder.
1 cup mustard oil.
Two tablespoons of salt.
Method: Peel the jackfruit and cut it into small pieces. Steam it for ten minutes. Lay it to dry for an hour.. Meanwhile: peel the raw mango and grate it. Mildly roast the fenugreek and fennel seeds and powder them. Mix well all the spices, the grated mango and half cup oil with the jackfruit pieces. Keep in a glass jar and put it out in the sun for three days. Then add the remaining half cup of mustard oil.
Siddharth was fond of this pickle.
5 Photographs: 1 Jackfruit tree in front of Siddharth’s village abode,
2 Steamed jackfruit pieces
3 Spice powder
4 Grated raw mango
5 Jackfruit pieces mixed with ingredients.