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Adgai | Konkani Style Instant Young (Unripe) Jackfruit Pickle

A quick pickle made using the seasonal bounty of Indian summers - the young (tender) jackfruit & raw mango. Quick easy and wonderfully delicious!

Servings: 1 bottle
Author: Shireen Sequeira
Ingredients
  • 200 grams young (tender) jackfruit cleaned & cut into small cubes * see notes
  • 125 grams raw mango
For the salt solution:
  • 2 cups (500 ml) drinking water
  • 30 grams (1-1/2 tablespoons) sea salt (medium coarse)
For the masala:
  • 15 grams (15 pieces) long dry red chillies
  • 5 grams (1 teaspoon) mustard seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon fenugreek seeds methi
  • lentil size piece of asafoetida or 1/4 teaspoon if using the asafoetida powder
Instructions
  1. Before you begin, please ensure that you use dry utensils such as the chopping board and knife. Any traces of moisture can ruin the pickle.
  2. Place the raw jackfruit in a muslin cloth and steam it for 12-13 minutes. You may also pressure cook it with enough water to cover the pieces, for 2-3 whistles, however if you are unsure of the tenderness of the jackfruit then it is better to steam it. Once done, spread it out on a clean, dry plate and let it cool down.
  3. Wash the raw mango very well, then pat it dry. There should be no traces of moisture on it. Keep the peel on and cut the raw mango into medium sized cubes.
  4. To prepare the salt solution, bring the two cups of water to a boil in a small saucepan. Add the salt and let it bubble away for 5 minutes. Then remove the pan from heat and add the raw mango cubes to it immediately. Keep aside till the mixture cools down to room temperature.
  5. In a heavy based frying pan, dry roast these one by one - dry red chillies, mustard seeds, fenugreek seeds & the asafoetida. Remove and let them cool down
  6. Grind the chillies to a fine powder, then add the rest of the dry roasted spices and the salt solution (without the mango pieces) to the grinder and grind everything to a fine paste. Add as much salt solution required to help grind the masala.
  7. Remove only the steamed and cooled raw jackfruit pieces and raw mango pieces from the salt solution into a bowl. Don't add the salt solution yet. Add the ground masala too and then mix everything with a dry spoon. Add only the required amount of the salt solution to adjust the thickness of the gravy in the pickle. Don't add too much and dilute the gravy.

  8. Transfer the pickle into 1-2 clean & dry, sterilized glass or ceramic jars and refrigerate. The pickle keeps well for upto two weeks.
Recipe Notes

The weight of the raw jackfruit is mentioned after it has been cut & cleaned into cubes