Jackfruit Pickle

Ingredients:

	200gms (15-20) green chillies (slightly thick ones)
	Kathal / Jackfruit cut into 1 1/2" pieces - 1 Kg
	Salt - 150 Gms
	Mustard Oil - 2 Cups approx.
	Rai powder (mustard powder) - 50 Gms
	Dhania Powder (coriander powder) - 50 Gms
	Haldi - 50 Gms
	Red chilli - 50 Gms
	Methi daana ( fenugreek seeds) dry roast lightly on a tawa                   - 25 Gms
	Saunf (fennel seeds) dry roast lightly on a tawa - 50 Gms
	Kalonji ( nigella seeds) - 2-3 Tsp
	Amchoor - 4-6 Tsp

Method: 

• Boil the kathal with 2 Tsp salt till soft. 
• Drain the water and dry it on muslin cloth for 5-6 hours.
• Heat 1 Cup Oil in a Karahi to smoking point. 
• Remove from fire. 
• Add salt, rai powder, dhania powder, haldi, red chilli, methi daana, saunf, kalonji, and amchoor. 
• Mix.
• Rub the Kathal with this masala & put it in a jar.
• Next day, heat about 1 cup mustard oil to smoking point. 
• Remove from the fire and cool the oil.
• Pour this oil in the jar of pickle , adding enough oil to cover the kathal properly.
  Keep the achaar in the sun for 4-5 days. 
• Keep shaking the jar daily.