Kadgi Adgai (Unripe Jackfruit Pickle from The Konkan Region)

Prep: 30 minutes | Cook: 30 minutes | Servings: 750 gms

Ingredients

500 gms Unripe Jackfruit (kathal)

1 raw mango (kairi)

150 gms Red chillies (lal mirch)

100 gms Mustard Seed (rai dana).

1 tbsp Coriander seeds (dhania dana)

1 tsp Fenugreek seeds (Methi Dana)

¼ tsp Asafoetida (hing)

100 gms pickling or sea salt (achar ka namak).

1 tsp Turmeric (haldi)

1 ltr Water (paani).

Method

  • Cut the jackfruit into medium sized pieces (coat hands and knife with oil so you can cut through the sticky latex jackfruit emmits).
  • Wash the mango and air dry it. Peel and chop it into medium sized pieces.
  • In a large pan, bring water to a boil with the salt. Boil for about 5 minutes. Remove from heat and add the mango to it immediately. Keep aside.
  • Wrap the chopped jackfruit in a muslin cloth and steam it. For about 15 minutes or until it is cooked. Cool.
  • Remove the mango slices from the salt solution, Keep aside and reserve water.
  • Heat a pan and dry roast the red chillies, mustard seeds, coriander seeds, asafoetida and turmeric individually. Keep them separate. Cool.
  • For the spice paste, grind the spices using reserved salt solution.
  • Begin with the chillies, grinding them to a fine paste with the salt solution. Then, add all the other ingredients and grind again to a fine paste.
  • In a large clean dry mixing bowl, combine the cooked jackfruit, reserved mango and spice paste. Mix thoroughly and transfer to a sterilised clean dry pickle jar.
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