Immature Jack fruit pickle

Posted on October 17, 2020

Immature Jack fruit pickle


250 gm green jack fruit (cut in medium pieces)
250 gm green mango (cut in medium pieces)
1 teaspoon asafoetida
50 gm panch phoran (whole)
25 gm coriander
25 gm dried mango powder
25 gm red chili powder
Salt according to taste
400 gm mustard oil


  1. Heat the tawa, roast the asafoetida, panch phoran, coriander
    seed and ground it & keep aside.
  2. Boil the green jack-fruit properly, drain the water and keep it under the sun.
  3. Marinate the sun-dried jack-fruit & mango with mixed ground spices,
    mango powder, red chili powder &salt to taste.
  4. Keep the mixture in a glass jar and pour mustard oil.
  5. Close the jar properly and keep it under the sun.
  6. After 15 days it can be useful.

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