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Struggling to cut kathal at home? Chef Kunal Kapoor's technique makes it easy

News9Live | April 9, 2026 4:40 PM CST

New Delhi: Summer season is finally here, bringing along with it the love of seasonal produce from vegetables and fruits. There are many homes which cherish the fresh raw fruit known as Jackfruit, or commonly used as a vegetable in Indian homes called kathal. Kathal is often called a meat alternative for vegetarians for its texture and feel. However, when it comes to preparing and cutting kathal, many people face issues and may not be a pro at doing so.

To make things easier, celebrity chef and MasterChef India judge Kunal Kapur shared an Instagram video on April 6, demonstrating the correct technique to peel, slice and dice a whole raw jackfruit.

“Jackfruit is in season, making it the ideal time to add it to your cooking. This is the method I follow when cutting vegetables or any dish I’m preparing. It might feel a bit challenging initially, but once you learn the technique, it becomes surprisingly easy and satisfying. I hope this helps you handle it better and inspires you to use it more often,” he wrote in the caption.

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Preparation to cut raw kathal

Pick a long, sharp knife for easy and precise cutting.

Fill a large container with 2–3 litres of ice-cold water.

Mix in 1 teaspoon salt and 1 teaspoon turmeric to maintain the jackfruit’s colour.

Lightly oil both sides of the knife blade to prevent the sticky sap from clinging.

Keep the knife handle free of oil to avoid slipping.

Apply oil only to your non-dominant hand to protect it from the sap.

Do not oil both hands, as it increases the risk of the knife sliding.

How to properly cut kathal

Place the jackfruit on a sturdy chopping board and slice off the top portion, about 1.5 inches below the stem.

As soon as you cut it, sticky sap will start to ooze out. Immediately set the jackfruit on an old newspaper or plate to catch the sap.

Wait for a minute, then use the cut piece of jackfruit itself to scrape away the sap—never use your hands or knife for this.

Flip the jackfruit and repeat the process by slicing the bottom end and collecting the sap on a newspaper or plate.

After a minute, again use the cut piece of the fruit to remove any sticky residue.

Reapply oil to both sides of the knife blade. Stand the jackfruit upright and cut it vertically down the middle. Sap will mainly release from the central core.

Allow it to rest for 30 seconds, then scrape off the sap using a piece of the earlier cut jackfruit.

Cut each half lengthwise to form long wedges.

Place these wedges upright and carefully peel off the tough outer skin, making sure not to remove too much flesh.

Cut the peeled sections into half-inch slices, then chop those slices into one-inch chunks. Immediately transfer the pieces into the cold turmeric-salt water.

Repeat this process with the remaining sections of jackfruit. Do not remove the central stem—this part holds the fibrous chunks together during cooking.

Keep the pieces in the cold water bath for 15–20 minutes. Then drain them, spread them on a towel, and pat them dry.

Ensure to safely cut and store the kathal for prepation later, you can store in freezer for use later and prepare delicious sabzi or biryani to enjoy as a vegetarian.