Kathal Achar: Raw Jackfruit Pickle Recipe, Season and Benefits
Kathal achar is a tangy, spicy pickle made from raw (unripe) jackfruit, cooked or fried until tender and mixed with mustard oil, salt and whole spices. It has a meaty bite that no other pickle quite matches. In this guide, we cover what it is, when raw jackfruit is in season, a step-by-step recipe, how to store it and what to look for when buying it.
What is kathal achar? Raw jackfruit pickle explained
Kathal achar, also called jackfruit pickle, kathal pickle or jackfruit achar, is a traditional North Indian pickle. It is made from young, green jackfruit that has not yet ripened. At this stage the fruit is firm, mild and not sweet at all, so it takes on the flavour of the masala beautifully.
The usual flavour comes from mustard oil, salt, turmeric, red chilli, fennel, nigella, fenugreek and mustard seeds. Every family has its own balance of spices, which is why no two jars taste exactly alike. If you want to know why people love it so much, you can read
Kathal season in India: when raw jackfruit is available
Kathal season in India generally runs through the summer months, roughly from March to June or July, depending on the region. Raw, tender jackfruit is easiest to find in local markets during this time. In southern and coastal regions the season can begin a little earlier.
Pickling is a traditional way to enjoy the season’s harvest long after the fresh fruit is gone. Many households make their yearly jar in these weeks, when the fruit is at its best and the sun is strong.
How to choose and prep raw kathal for pickling
Choose a raw jackfruit that is green, firm and heavy for its size. The inside should be pale and tender, with soft, undeveloped seeds. Avoid fruit that smells sweet or looks yellow, because that means it is ripening.
Raw jackfruit is sticky, so prepare it carefully:
- Rub a little oil on your hands and on the knife before cutting.
- Remove the thick outer skin, the central core and any tough fibres.
- Cut the pieces into even chunks so they cook at the same rate.
- Keep the tender seeds if you like. They add a nice texture.
- Wash the pieces and dry them very well.
Kathal achar recipe: step-by-step with mustard oil and whole spices
This raw jackfruit pickle recipe uses simple ingredients. Quantities are a guide, so adjust to your taste.
TRADITIONAL RAW KATHAL PICKLE RECIPE
You will need: about 1 kg prepared raw kathal, mustard oil, salt, turmeric, red chilli powder, fennel, mustard seeds, fenugreek seeds, nigella seeds, and a little asafoetida. Some families also add dry mango powder or a splash of vinegar for extra tang.
- Cook the kathal: Boil the pieces with a little salt and turmeric until just tender, or fry them lightly in mustard oil. Do not let them turn mushy.
- Dry completely: Spread the pieces on a clean cloth and let them dry in the sun or air until no moisture is left. Moisture is the main reason pickles spoil.
- Heat the mustard oil: Warm it until it smokes lightly, then let it cool fully. This mellows the sharp raw smell.
- Dry roast and crush the whole spices: Fennel, fenugreek and mustard seeds can be coarsely ground for a fresh aroma.
- Mix: Combine the kathal with the spices, salt, turmeric and chilli. Add the cooled oil and mix well.
- Jar it: Pack it into a clean, dry glass or ceramic jar. Make sure the pieces are coated in oil.
- Mature: Keep the jar in the sun for a few days, stirring daily with a dry spoon. The pickle is usually ready in about a week.
