| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Bawarch4 | 1 | Servings | |
INGREDIENTS
| 500 | g | Jackfruit chunks, cleaned |
| and | ||
| deseeded | ||
| 1/2 | c | Salt |
| 1/2 | c | Sugar |
| 1/2 | c | Oil |
| 1 | c | White vinegar |
| 6 | Flakes garlic, peeled and | |
| cleaned | ||
| 6 to 8 | ||
| 3 | t | Red chilli powder |
| 2 | t | Crushed mustard seeds |
| 1/2 | t | Crushed cumin seeds |
| 1 | t | Ginger powder |
| 2 | Cardamoms | |
| 2 | Cloves | |
| 1 | 1 inch stick cinnamon |
INSTRUCTIONS
Apply salt to jackfruit chunks, sun dry for 2-3 days. Heat oil, add garlic flakes, stir. Add jackfruit, stir fry till tender. Add all other ingredients, except vinegar. Mix well. Add vinegar, mix, keep cover in sun for 7-8 days. Store in clean, sterilized airtight glass jars. Making time: 30 minutes Drying and maturing time 3 days and 7 days. Makes: 3/4 litre jar full of pickle Shelflife: 3 months Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1916
Calories From Fat: 975
Total Fat: 111.8g
Cholesterol: 0mg
Sodium: 56659.1mg
Potassium: 967mg
Carbohydrates: 246.6g
Fiber: 8.1g
Sugar: 101.1g
Protein: 4.9g