How to make Jackfruit Pickle -

Jackfruit cubes preserved in piquant mustard ‘n vinegar sauce.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Jackfruit (कट्ठल ), Green Chillies (हरी मिर्च )

Cuisine : Karnataka

Course : Pickles, Jams and Chutneys

For more recipes related to Jackfruit Pickle checkout Jackfruit Pickle. You can also find more Pickles, Jams and Chutneys recipes like Pomegranate Chutney Apple Pickle Pineapple And Roasted Chilli Relish Apple Pickle

Jackfruit Pickle

Jackfruit Pickle Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Jackfruit Pickle Recipe

  • Jackfruit 1 kilogram

  • Green Chillies

  • Green chillies 15

  • Sea salt 1/2 cup

  • Oil 1 cup

  • Cumin seeds 2 tablespoons

  • Mustard seeds 2 tablespoons

  • Fresh coriander leaves chopped 1 cup

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 3 tablespoons

  • Vinegar 3 tablespoons


Step 1

Apply oil to a knife and peel the jackfruit. Further cut it into one-inch cubes.

Step 2

Pressure cook the pieces till two whistles are given taking care that they remain firm and do not get mashed. Break green chillies with hand. Add sea salt and crush.

Step 3

Heat oil in a pan. Add cumin seeds, mustard seeds, coriander leaves, crushed green chillies with sea salt and cook for two minutes. Add cooked jackfruit cubes, turmeric powder and cook for five minutes. Add lemon juice and vinegar and stir. Remove from he

Step 4

Put into sterilized glass jar and store.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.