INGREDIENT

• Raw Jack Fruit (Kathal)
• Mustard Oil (Sarso ka tel)
• Raw Mango pieces
• Fennel Seeds (Sauf)
• Yellow Mustard Powder (Peeli Sarso Powder)
• Red Chilli Powder (Lal Mirch Powder)
• Fenugreek Powder (Methi Powder)
• Coriander Powder (Dhaniya Powder)
• Nigella Seeds (Kalonji)
• Turmeric (Haldi)
• Salt (Namak)

• SHELF LIFE

• To ensure that the Kathal Pickle stays fresh for as long as possible, store it in a cool and dry place, and don’t forget to refrigerate it. Oh, and one more tip – always use dry spoons while serving. Trust me, it makes a difference! Our Kathal Achar is best before 12 months from the date of manufacturing.

• TASTE AND TEXTURE

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• KNOW YOUR PICKLE

• Jackfruit Pickle (Kathal ka achar) is a must-try for foodies, especially vegetarians!

  Made by Rubaida Didi in Uruli Kanchan, this jackfruit ka achar is crafted from raw jackfruit sourced from local farmers in Maharashtra and prepared using traditional methods to preserve its authentic taste.

  The raw jackfruit pieces are steamed and dried, then blended with a perfect mix of roasted spices like Kalonji (Nigella seeds), Saunf (Fennel seeds), and Methi (Fenugreek powder). To enhance its rich flavor, we use cold-pressed mustard oil (Sarson ka tel), which gives the pickle its bold, and aromatic character a signature quality found across our entire Mustard Oil Pickles collection.

  A special touch of raw mango pieces adds a tangy twist, balancing the heat of the spices for a perfect harmony of flavors If you enjoy this zesty addition, you will love exploring the various regional styles in our Mango Pickle collection.

  Aged in sterilized Barnis, the flavors deepen over time, creating a truly rich and flavorful experience. Perfect with rice, paratha or roti, this Kathal Achaar is an ideal choice for those craving bold, homemade flavors.