Kathal ka achar

Ingredients

• 1 kg raw jackfruit (kathal), peeled and cut into 1-inch pieces (oil your hands and knife first)
• 1 cup mustard oil
• 3 tbsp yellow mustard seeds, coarsely ground
• 2 tbsp fennel seeds, coarsely ground
• 1 tsp kalonji (nigella), 1 tsp methi seeds, lightly roasted and crushed
• 2 tsp turmeric, 2 tbsp red chilli powder, a pinch of hing
• 3 tbsp salt, 2 tbsp vinegar or 1 tsp amchur

Method

1. Boil the jackfruit pieces in salted water with a pinch of turmeric for 5–7 minutes, until just tender. Drain.
2. Spread them on a cloth and dry in the sun or air for a few hours until no moisture remains.
3. Heat the mustard oil until it smokes, then cool completely.
4. Mix the jackfruit with all the spices, salt and vinegar, then pour in the oil so the pieces are coated.
5. Pack into a dry glass jar, top with oil and keep in the sun for 4–5 days, shaking daily.