Kurmo Pachadi
Equipment
- Pan
- Frying Pan
- Skillet
- Jars
Ingredients
- 2 tablespoons Turmeric ground
- 1 kg Jackfruit peeled and de-seeded wearing gloves and cut into 2.5-cm / 1-inch pieces, seeds reserved
- 375 ml Vegetable oil (1 1/2 cups)
- 2 tablespoons Mustard seeds
- 3 tablespoons Cumin ground
- 3 tablespoons Kalonji (Nigella) seeds
- 1 tablespoon Amchoor
- 3 tablespoon Chili powder
- Salt
Instructions
- Bring 1 litre / 1¾ pints (4¼ cups) water to the boil in a large pan.
- Season with salt and add half the turmeric.
- Add the jackfruit pieces and seeds and boil for 2 minutes.
- Then drain and wipe dry on a clean cloth or tea (dish) towel.
- Put the jackfruit pieces and seeds in a large bowl, sprinkle some salt over and rub it in.
- Heat 1 tablespoon of the oil in a large frying pan (skillet) over medium heat.
- Add the mustard seeds and stir-fry for about 1-2 minutes, or until then start to brown.
- Remove from the heat and allow to cool.
- Mix all the ingredients except the remaining oil together in a large bowl.
- Heat the oil in a pan over medium heat, then allow to cool slightly.
- Bottle the pickle into sterilized jars, then pour the oil over the top, cover with the lids and store for 2 weeks before serving.
- The oil should float on top of the bottled pickle.
- If there is not enough, heat the required amount, allow to cool and cover.
Nutrition
Serving: 1kgSodium: 452mgCalcium: 571mgVitamin C: 144mgVitamin A: 8451IUSugar: 197gFiber: 31gPotassium: 5786mgCalories: 4511kcalSaturated Fat: 309gFat: 398gProtein: 30gCarbohydrates: 276gIron: 26mg
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