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.