Jackfruit-Mango Pickle | Kathal-Aam ka Achar | कटहल-आम का अचार

🥭Jackfruit-Mango Pickle | Kathal-Aam ka Achar

A spicy, tangy, and traditional Indian pickle made with jackfruit and raw mangoes


🧾Ingredients:

Jackfruit (Kathal) - 1 kg
Raw Mango - 1/2 kg
Salt - 80 gm
Hing (Asafoetida) - 1/2 tsp
Saunf (Fennel Seeds) - 50 gm
Methi Dana (Fenugreek Seeds) - 1 tsp
Yellow Mustard Seeds - 3 tsp
Turmeric Powder - 2 tsp
Red Chilli Powder - 4 tsp
Mustard Oil - 1/2 litre

Method:

🧤 Step 1: Prep the Jackfruit

  1. Oil your hands and cut raw jackfruit into medium-sized pieces (to prevent sticking).

  2. Slightly boil the jackfruit pieces until just tender.

  3. Spread them in the sun for 5–6 hours to allow excess moisture to evaporate.

🧂 Step 2: Spice the Jackfruit

  1. Add salt and a pinch of hing (asafoetida) to the sun-dried jackfruit.

  2. Mix in turmeric powder and 2 tablespoons of mustard oil.

  3. Cover with a clean muslin cloth and keep in the sun for 2 days.

🥭 Step 3: Prep the Raw Mango

  1. Wash and peel the raw mangoes.

  2. Cut them into small pieces.

  3. Spread the mango pieces in the sun for 3–4 hours to dry.

🌿 Step 4: Prepare the Spice Blend

  1. Coarsely grind the following spices together:

  • Saunf (fennel seeds)

  • Methi dana (fenugreek seeds)

  • Mustard seeds

🌶️ Step 5: Combine Everything

  1. In a large mixing bowl, combine:

  • Sun-dried jackfruit pieces

  • Dried mango pieces

  • Ground spice mixture

  • Red chilli powder

  • 1 cup mustard oil
    Mix thoroughly to coat all the pieces.

☀️ Step 6: Sun-Cure the Pickle

  1. Cover the mixture with a clean muslin cloth and keep it in the sun for 7 days.

  2. Stir daily with a clean and dry spoon to ensure even mixing and prevent spoilage.

🫙 Step 7: Store the Pickle

  1. Transfer the pickle to a clean, dry glass jar or ceramic bottle.

  2. Pour in the remaining mustard oil to ensure all pieces are completely submerged.

  3. Your Jackfruit-Mango Pickle is now ready! Enjoy with chapatis, parathas, or any Indian meal.

✅ Storage Tip:

To preserve the pickle for up to a year, always ensure that the mango and jackfruit pieces remain completely below the oil level.

कटहल-आम का अचार 

सामग्री:

कटहल - १ किलो
कच्चा आम - १/२ किलो
नमक - ८० ग्राम
हींग - १/२ छोटा चम्मच
सौंफ - ५० ग्राम 
मेथी  दाना - १ छोटा चम्मच
पीली सरसों के दाने - ३ छोटे चम्मच 
पीसी हल्दी - २ छोटे चम्मच
पीसी लाल मिर्च - ४ छोटे चम्मच 
सरसों का तेल - १/२ लीटर 

विधि:

१. कटहल को हाथों में तेल लगा कर मध्यम आकार के टुकड़ों में काट लें 
२. कटहल के टुकड़ों को हल्का उबाल कर धूप में ५-६ घंटे रखें जब तक अतिरिक्त पानी न सूख जाये  
३. अब कटहल में नमक और हींग मिलायें
४. अब इसमें हल्दी और एक बड़ा चम्मच तेल मिलाएं 
५. इसे साफ़ मलमल के कपडे से ढक कर २ दिन धूप में रखें
६. आम को धो कर छील लें 
७.  आम को छोटे छोटे टुकड़ों में काट लीजिये 
८. इन टुकड़ों को ३-४ घंटे धूप में रखें  
९. सौंफ, मेथी दाना और सरसों के दाने को पीस लीजिये 
१०. कटहल, आम, पिसा मसाला, पीसी लाल मिर्च को मिला लें 
११. इसमें १ कप तेल डाल कर मिलायें  और साफ़ मलमल के कपडे से ढक कर धूप में एक हफ्ता रखें 
१२. एक साफ़ और सूखे चम्मच से इस अचार को रोज़ दिन में एक बार मिलायें
१३. अब इसे एक बोतल या मर्तबान में भर लें और बाकी तेल भी डाल दें और ध्यान रखें की सारा अचार तेल में डूबा हुआ है
१४. स्वादिष्ट कटहल का अचार तैयार है जिसका आनंद आप चपाती या पराठें के साथ ले सकते हैं 

नोट : अचार को एक साल तक सुरक्षित रखने के लिए ध्यान रखें की आम और कटहल हमेशा तेल में डूबे रहें 


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