Jackfruit pickle (Kathal achaar)
- Published: 4 Jun 22
- Updated: 25 Mar 24
Romy Gill shares her recipe for tangy jackfruit pickle (Kathal achaar). Serve this versatile vegan condiment alongside Indian dishes.
Romy Gill is a British-Indian chef and food/travel writer who ran her own restaurant for six years and is a regular on TV and radio. She’s written two books: Zaika: Vegan Recipes From India, and On The Himalayan Trail, out now (Hardie Grant £27).
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Makes about 550g -
Hands-on time 10 min, plus cooling time. Simmering time 15 min
Nutrition
- Calories
- 20kcals
- Fat
- 1.2g (0.1g saturated)
- Protein
- 0.1g
- Carbohydrates
- 2.1g (2g sugars)
- Fibre
- trace
- Salt
- 0.1g
delicious. tips
Romy’s tips…
Spices are a vital ingredient in pickles and chutneys, and each holds its own magic. When you buy whole spices (or ground spices or blends), get small quantities to keep the aromas and flavours fresh.
When making spice blends, if you toast or roast the spices it’s important to leave them to cool down before blending.
Once open, keep the pickle in the fridge and use within 4-5 days.
Panch phoran is a blend of equal parts nigella, fennel, cumin, fenugreek and black mustard seeds. Keep any extra in a jar for several weeks and grind to a fine powder as needed.
Find asafoetida in larger supermarkets or Asian food stores.
Bottle chutneys and pickles in airtight sterilised jars.