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  • Sonya Patel

Achaari Jackfruit

Jackfruit is a tropical tree fruit grown in Asia, Africa and South America. While it can be enjoyed ripe as a juicy fruit, in this dish, young unripe jackfruit is transformed into a delicious and spicy vegetable side dish. Spiced with our Achaar Masala, unripe jackfruit is the perfect vehicle to absorb these tangy flavors! Patience is the key to this recipe as it does take a little bit of time to cook down (the longer you cook it, the better the flavor!) Achaari Jackfruit would be perfect with roti, naan, rice, on a thali or even on it's own! This is a family favorite and we hope you give it a try!


Recipe by Indu Bapna for our Chef Series @ Home


Ingredients

1 can of young unripe jackfruit (can be found in Asian grocery store), cut to bite sized pieces

1/2 yellow onion (sliced thin)

1 tsp cumin seeds

1/2 tsp fenugreek seeds

pinch of asafoetida

2-3 tbs Achaar Masala

1 tsp cumin powder

1-2 tsp turmeric powder

1-2 tsp kashmiri mirchi (for color)

amchur (green mango powder) or lemon juice to taste

salt to taste


Heat oil in pan (about 1-2 tbs) and add cumin seeds, fenugreek seeds and asafoetida (If you don't have fenugreek seeds or asafoetida - no worries!) It does add flavor but is not essential.

Add onions and cook for a few minutes until soft

Add jackfruit, and spices including the Achaar Masala and salt to taste.

Stir and continue cooking for a few minutes when everything gets incorporated.

Cover and continue cooking on medium low stirring every 5-6 minutes.

The jackfruit will continue to get soft and absorbs all of the spices.

Cook for about 20-25 minutes (the longer you cook, the better!)

Add amchur or lemon juice to taste before serving.



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