Kathal Ka Achaar

Introduction

Made with tender raw jackfruit, Kathal Ka Achaar is a robust and
flavourful pickle that combines the meaty texture of jackfruit with a
blend of traditional Indian spices. Its tangy and spicy profile makes it a
delightful accompaniment to both everyday and festive meals.

Historical Relevance

Raw jackfruit has long been a staple ingredient in North Indian cuisine,
particularly during the summer months. Pickling tender jackfruit became a
popular way to preserve its unique texture and enjoy its distinctive
flavour beyond the harvest season, reflecting India’s rich tradition of
preserving seasonal produce with aromatic spices and mustard oil.

Preparing the Main Ingredients

Ingredients:

• 500 g tender raw jackfruit, peeled and cut into bite-sized pieces
• 2 tbsp mustard seeds (coarsely ground)
• 1 tsp fennel seeds
• ½ tsp fenugreek seeds
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1½ tsp salt (or to taste)
• 2 tbsp lemon juice or vinegar
• ¼ cup mustard oil

Instructions:

1. Peel and cut the raw jackfruit into bite-sized pieces. Apply a little oil to your hands and knife to prevent the sticky sap from adhering.
2. Boil the jackfruit pieces for 5–7 minutes until just tender. Drain well and allow them to cool completely.
3. Spread the boiled jackfruit on a clean cloth or tray and let it dry thoroughly to remove excess moisture.
4. Lightly roast the fennel and fenugreek seeds, then coarsely grind them.
5. Combine the jackfruit with the mustard seeds, roasted spices, turmeric powder, red chilli powder, and salt.
6. Heat the mustard oil until it reaches the smoking point, then allow it to cool completely. Stir in the lemon juice or vinegar, pour the mixture over the jackfruit, and mix well until evenly coated.
7. Transfer the achaar to a clean, dry glass jar and allow it to mature for 4–5 days, stirring gently once each day before serving.

Pro Tips

Use tender, unripe jackfruit for the best texture and flavour. Dry the
cooked jackfruit thoroughly before mixing it with the spices, as removing
excess moisture helps keep the achaar fresh and extends its shelf life.
Always store it in a clean, dry glass jar and use a dry spoon when serving.

Serving Suggestions

Pair with pooris, stuffed parathas, dal and rice, or traditional North
Indian thalis. It also complements hearty vegetarian dishes such as chole,
rajma, kadhi, and other comforting home-cooked meals.

Fun Fact

Raw jackfruit is often referred to as the “vegetable meat” because of its
remarkably meaty texture, making Kathal Ka Achaar a uniquely hearty and
flavourful addition to the rich variety of traditional Indian pickles.