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While mango and lemon pickles are the pride of almost every household, have you ever tried the zesty pickle made from jackfruit—often referred to as "the vegetarian's mutton"? If not, be sure to make this delicious pickle a part of your kitchen repertoire this time around.

Jackfruit pickle is so exquisite in taste that everything else seems to pale in comparison. Whether paired with simple *dal-chawal* (lentils and rice) or piping hot *parathas* packed in a lunchbox, this pickle doubles the flavor of every meal. The best part is that it is incredibly easy to prepare. Let's explore its simple recipe.

**Ingredients for Jackfruit Pickle**
Jackfruit: ½ kg (peeled and chopped)
Mustard Oil: 1 cup
Mustard Seeds (Brown or Yellow): 2 tablespoons (coarsely ground)
Fennel Seeds (*Saunf*): 2 tablespoons (coarsely ground)
Fenugreek Seeds (*Methi Dana*): 1 teaspoon
Nigella Seeds (*Kalonji*): 1 teaspoon
Red Chili Powder: 1–2 tablespoons (adjust to taste)
Turmeric Powder: 1 tablespoon
Asafoetida (*Hing*): 1 pinch
Salt: To taste (pickles generally taste best with a slightly higher salt content)
White Vinegar: 2 tablespoons (this acts as a preservative, preventing the pickle from spoiling over time)

**Method for Preparing Jackfruit Pickle**
It is easiest to purchase pre-cut jackfruit from the market, as cutting it at home can be a somewhat cumbersome task. First, thoroughly wash the jackfruit pieces with clean water. Next, bring water to a boil in a pot; add a pinch of salt and turmeric, and boil the jackfruit pieces for 5–7 minutes. Be careful not to cook the jackfruit until it becomes completely mushy; the goal is merely to soften it slightly.

Once boiled, drain the jackfruit pieces using a colander to remove all excess water. Finally, spread these pieces out on a clean cotton cloth and let them dry for 3–4 hours—either under strong sunlight or beneath a fan. This step is crucial, as even the slightest trace of moisture left in the jackfruit could cause your pickle to spoil quickly.

While the jackfruit is drying, prepare the spices. Lightly roast the fenugreek seeds and fennel seeds on a griddle or pan until their moisture evaporates, and they release a fragrant aroma. Once cooled, grind them coarsely in a blender. Separately, heat mustard oil in a wok or pan until it begins to emit a faint smoke. Then, turn off the heat and allow the oil to cool down completely.

Take the sun-dried jackfruit pieces in a large, absolutely dry container. Now, add the ground roasted spices, coarsely ground mustard seeds, turmeric powder, red chili powder, nigella seeds (kalonji), asafoetida (hing), and salt. Pour the cooled mustard oil and vinegar over the mixture. Using a dry spoon, mix everything thoroughly to ensure that every piece is well-coated with the spices and oil.

And just like that, your spicy jackfruit pickle is nearly ready. Now, transfer it into a clean, dry glass jar or container. For the next 3 to 4 days, tie a cotton cloth over the mouth of the jar and place it in direct sunlight. Be sure to stir the pickle once a day using a dry spoon.

The heat of the sun will allow the jackfruit to fully absorb all the flavors of the spices, and the pickle will soften. In just a few days, this tangy and spicy pickle will be absolutely ready to eat.

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