Ingredients:

• 1 kg – Jackfruit (kathal)
• 5 tsp – salt
• 1 tbsp. – Turmeric powder
• 3 tsp – Kala jeera (black cumin or shahi jeera)
• 2 tsp – chilli powder
• 5 tsp – yellow Mustard Seeds (rai/sarson)
• 2 tsp – Methi seeds
• 2 tsp – black pepper powder
• 250 gms – Mustard oil

Method:

1. Buy fresh jackfruit (kathal). Apply some mustard oil on the palm of your hands and remove the upper green layer and the hard inner part. Cut it into small pieces.
2. Boil the pieces in plenty of water for 30 mins. over a medium flame. Now, drain the water and dry the boiled jackfruit pieces in sunlight for 2 hours.
3. Now, place all the ingredients and dry jackfruit pieces in a glass pot; mix very well.
4. Store in an airtight glass jar and keep aside for a week or two before serving. This pickle can be refrigerated and consumed for up to 2 months.