Tangy Instant Jackfruit & Raw Mango PickleVeg
Learn how to make an incredibly tangy and flavorful Jackfruit Pickle! This instant recipe combines tender, steamed jackfruit with raw mango and a blend of aromatic roasted spices like mustard seeds, fenugreek, and dried red chilies. Perfectly seasoned and vinegar-free, this quick pickle is ready to eat almost immediately and stays delicious in the refrigerator for up to a week. Elevate your meals with this unique, savory side dish that is simple to prepare and packed with traditional taste.
Ingredients
1 medium size of jackfruit
1 medium Raw Mango
50 g Salt
1 l Water
1 pinch Asafoetida
1 pinch Turmeric Powder
to taste Mustard Seeds
to taste Coriander Seeds
to taste Fenugreek Seeds
to taste Dry Red Chilli
Instructions
1
In a pan, combine approximately 1/2 liter of water with 50 grams of salt. Bring the mixture to a boil and let it cook for about 5 minutes to ensure the salt dissolves completely. Remove from heat and set the brine aside to cool.
2
While the brine is cooling, take a shallow pan and dry roast the mustard seeds, coriander seeds, fenugreek (methi) seeds, and dried red chilies. Roast them for about a minute until they become aromatic and start crackling. Remove from heat.
3
Once the brine has cooled down, add the peeled, 1-inch pieces of raw mango into the water. Allow the mango pieces to remain immersed in the salted water for 10 minutes, then drain the water.
4
Take the roasted spices and grind them into a powder. Incorporate some of the reserved salted water during the grinding process to achieve a smooth consistency and a vibrant red color.
5
In a mixing bowl, combine the drained raw mango pieces and the steamed jackfruit cubes. Add the ground spice paste into the remaining salted water and mix well.
6
Add the asafoetida (hing) and a pinch of turmeric powder to the mixture, stirring well to combine all ingredients. Pour the seasoned brine over the jackfruit and mango mixture and give it a final thorough mix.
7
Transfer the pickle into an airtight container. While it can be eaten immediately, it tastes best if allowed to marinate for 4 to 5 days. Keep the container refrigerated; it will stay fresh for about a week.
