Instant Sweet & Sour Jackfruit Pickle | Kathal Ka Khatta-Meetha Achar

Grease your hands and knife with mustard oil before cutting the raw jackfruit to prevent stickiness. Cut into bite-sized cubes.

Boil the jackfruit pieces in salted water with a pinch of turmeric for 8-10 minutes until they are slightly tender but still hold their shape (do not overcook).

Drain the water completely and spread the jackfruit on a clean cotton cloth under the fan or sun for 1-2 hours to remove all moisture.

Heat mustard oil in a heavy-bottomed Kadhai until it reaches its smoking point, then turn off the heat and let it cool down slightly.

In the warm oil, add Hing, Kalonji, Methi Dana, and coarsely ground Saunf. Let them splutter and release their beautiful aroma.

Add the dried jackfruit pieces to the spiced oil and mix gently on low heat.

Stir in the turmeric powder, Kashmiri red chili powder, salt, and dry mango powder (Amchur).

Add the grated jaggery and cook on low heat for 3-4 minutes until the jaggery melts and coats the jackfruit beautifully.

Turn off the heat, add vinegar (if using), and let the pickle cool down completely.

Store in a clean, dry glass jar. This instant pickle is ready to eat, but tastes even better after 2 days!