Kathal ka Achaar

Ingredients

• 3 kg kathal (jackfruit) peeled and cut into chunks * (about 2 1/4 kg remains after peeling)
• 1 1/4 cup (250 g) salt + 1/4 cup for the water
• 1 cup (75 g ) haldi (turmeric)
• 2 1/2 cups (250 g) pissi rai (powdered mustard seeds)
• 1 cup (90 g ) moti kuti lal mirch (coarsely ground red pepper)
• 2 tbsp (10 g) kalonji (onion/nigellaseeeds)
• 2 tsp heeng (asafoetida )
• 2 kg  sarson ka tel (mustard oil)

Preparation

• In a large saucepan, boil enough water to take in the `kathal’, along with 1/4 cup salt in it. When it comes to a boil, add the kathal and let it come to a boil again. When it does, shut off the heat, and drain out the water and leave in a colander for all the water to dry up. You might have to pat it dry.

• When cool and dry, mix in the salt, rai, lal mirch, kalonji and heeng. Mix well (the hand is the most effective for this).

• Keep thus, for 3-4 days in a covered saucepan, stirring once a day, till it gets `wet’. Pack this tightly into a sterilised jar. Heat the oil till the aroma is very strong and starts to smart the eyes. Cool to room temperature and pour over the kathal. The oil should come above the `kathal’ mixture.

• Let the pickle mature for another 2-3 days before you start eating it. Like all pickles, see that it stays covered with oil, so it stays good throughout the year.