Jackfruit Pickle (North Indian type)

Ingredients

Jack fruit (half matured) - 1 kg
raw Salt - 100 g
Chilli Powder - 30 g
Fennel seeds - 2 teaspoon
Fenugreek seeds - 1 tea spoon
Asafoetida power - 1 tea spoon
Mustard seeds - 3 tea spoon
Onion seeds /Kalonji - ½ teaspoon
Turmeric Powder - 1 teaspoon
Vinegar - 100 ml
Mustard Oil - ½ litre

Select a jack fruit that is not fully matured. Remove or scrap away the green outer rind. Then, cut the jackfruit into big pieces along with seeds. Cook the jackfruit pieces in boiling water until soft. Drain, apply salt and keep aside spread on a plate for complete drying. Heat 2-3 teaspoon of oil and roast the mustard, fennel, fenugreek and Kalonji seeds. Cool the roasted spices and finely powder them. Heat oil in a broad mouthed cooking pan, add turmeric powder, chilli powder, asafoetida. After putting off the stove, add the above ground mixture. After the oil cools down, add the dried jackfruit pieces which should be thoroughly free from moisture. Then add vinegar, mix well and store in a clean dry sterilized bottle.