The delectable and aromatic flavour of jackfruit pickle is commonly eaten with meals in Indian homes. This tangy, spicy, natural flavour and texture of jackfruit make it a favourite of people who love pickles. The jackfruit pickle recipe is a tried and tested means of preserving seasonal fruit in the intensified flavour while extending its shelf life. It begins with preparing raw jackfruit, cleaning, peeling, and cutting it into pieces suitable for mouthfuls. Those pieces are then boiled or steam-cooked to absorb the spices perfectly. The rich spice powder is prepared by tempering mustard seeds, fenugreek seeds, red chilli powder, turmeric, and asafoetida in a spoonful of hot oil that intensifies the flavour. The mixed spice with cooked jack pieces is then mixed in salt and an abundance of oil as a preservative. Vinegar or lemon juice is added for a tangy flavour to balance the spiciness of the spices. Jackfruit pickle is versatile and pairs well with rice, rotis, savoury sides, and sandwiches or wraps. The Jackfruit pickle recipe is so loved for being such a flavourful condiment that can elevate the bland flavour of jackfruit into the tastiest ever spicy delicacy so much adored by all. It tastes different, has a texture that deserves to be tried by pickle lovers, and adds a beautiful dimension to any meal.

• 500 gms jackfruit
• 1 tbsp hing
• 2 tbsp red chilli powder
• 2 tbsp mustard seeds
• 1 tbsp turmeric powder
• 1 tbsp fennel seeds
• 1 tbsp fenugreek seeds
• 1 tsp salt
• 100 ml mustard oil

• This incredibly easy recipe of Jackfruit Pickle is here to stay!
• Start with 500 grams of raw jackfruit—this stuff has the perfect firm texture for pickling.
• Chop it into small, bite-sized pieces for maximum flavour absorption.
• Once that's done, bring a pot of salted water to a boil and toss in the jackfruit.
• Let it simmer for about 10-15 minutes until it's tender but still holds its shape.
• Drain the water and let the jackfruit cool.
• It's now perfectly ready to soak up all the spicy goodness.
• Now, let's talk flavour.
• Heat up 100 ml of mustard oil in a pan over medium heat.
• Mustard oil is non-negotiable here—it brings that bold, pungent kick that makes Indian pickles so iconic.
• Let it heat until it starts to smoke, then turn off the flame and let it cool down.
• This mellows the sharpness while keeping all the punchy flavour intact.
• Meanwhile, grab another pan and dry roast 2 tablespoons of mustard seeds, 1 tablespoon of fenugreek seeds, and 1 tablespoon of fennel seeds on low heat.
• Keep stirring so they don't burn, and roast until they smell nutty and fragrant.
• Grind them into a coarse powder once cooled—this spice mix is going to be the backbone of your pickle.
• When your mustard oil has cooled, stir in 1 tablespoon of asafoetida (hing), followed by your freshly ground spice mix, 2 tablespoons of red chili powder, 1 tablespoon of turmeric powder, and a good pinch of salt.
• Mix it all up into a thick, smooth paste that's basically a flavour explosion waiting to happen.
• Toss in the cooled jackfruit pieces and mix them thoroughly, making sure every single piece is drenched in this spicy marinade.
• This is where the magic starts—the jackfruit begins soaking up all the bold, punchy flavours.
• Now, transfer the spiced jackfruit into a clean, sterilized glass jar.
• Seal it tightly and store it in a cool, dark spot for 3-4 days.
• This is where patience pays off—the flavours need time to mature and deepen, turning your pickle into a tangy, spicy masterpiece.
• After a few days, your jackfruit pickle is good to go.
• You can store it in the fridge, and it'll stay fresh for weeks—though let's be real, it probably won't last that long.
• This jackfruit pickle is the perfect combo of bold spices, tangy tamarind vibes, and just the right amount of heat.