Raw (kacha) jackfruit is needed to make this pickle. You can keep this pickle refrigerated and consume it for up to 2 weeks. If you want to store the pickle for even more days, then put sufficient oil in the container, so pickle gets submerged.
Buy raw, white jackfruit and get it peeled from the shopkeeper himself. Most vegetable sellers in India provide the service free. Wash the jackfruit. Grease your hands with oil while cutting it so that it doesn’t stick to your hands. Don’t forget to remove the skin from the jack-fruit seeds while you cut the jackfruit.
Steam boil the jackfruit pieces in the cooker (fill the cooker with one glass of water and place the separator. On the separator put the jackfruit pieces. Close the cover of the cooker and boil on medium flame for about 10 minutes). Alternatively you can boil the jackfruit pieces in a bowl inside a microwave for 5 minutes. Ensure that the quantity of water is minimal in the jackfruit pieces.
Put some oil in a frying pan and heat it. Turn off the burner. Stir the ground asafetida in the hot oil. Now mix turmeric powder, salt, red chili powder, yellow mustard and the jackfruit pieces in the oil. The jackfruit pickle is ready to marinate.
You can keep this pickle refrigerated and consume it for up to 2 weeks. If you want to store the pickle for even more days, then put sufficient oil in the container, so that the pickle gets submerged in the oil.
