Kathal Ka Achaar Recipe

 
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Kathal Ka Achaar
How to make Kathal Ka Achaar
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Jackfruit marinated in oil and loaded with red chilly gives you one of the spiciest Indian pickles.

Ingredients of Kathal Ka Achaar

  • 3 kg kathal (jackfruit)-peeled and cut into chunks
  • 1 1/4 cup salt + 1/4 cup for the water
  • 1 cup haldi (turmeric)
  • 2 1/2 cups pissi rai (powdered mustard seeds)
  • 1 cup kuti lal mirch (coarsely ground red pepper)
  • 2 Tbsp kalonji (onion seeds)
  • 2 Tbsp heeng (asafoetida)
  • 2 kg sarson ka tel (mustard oil)

How to Make Kathal Ka Achaar

  • 1.Boil kathal with 1/4 cup salt in it.
  • 2.Drain out the water and leave kathal to dry up. You might have to pat it dry.
  • 3.When cool and dry, mix in salt, rai, lal mirch, kalonji and heeng.
  • 4.Mix well.
  • 5.Keep this covered and marinated for 4 days, stir once a day.
  • 6.Pack this tightly into a sterilized jar.
  • 7.Heat the oil till the aroma is very strong.
  • 8.Cool to room temperature and pour over the kathal.
  • 9.The oil should come above the kathal mixture.
  • 10.Let the pickle mature for another 2-3 days before you consume it.
  • 11.Like all pickles, ensure that it stays covered with oil, so it stays good throughout the year.

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