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Скачать или смотреть Kathal ka Achar Recipe I Jackfruit Pickle | कटहल का अचार कैसे बनाएं | Pankaj Bhadouria

  • MasterChef Pankaj Bhadouria
  • 2025-04-23
  • 93260
Kathal ka Achar Recipe I Jackfruit Pickle | कटहल का अचार कैसे बनाएं | Pankaj Bhadouria
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Описание к видео Kathal ka Achar Recipe I Jackfruit Pickle | कटहल का अचार कैसे बनाएं | Pankaj Bhadouria

Kathal ka Achar Recipe I Jackfruit Pickle | कटहल का अचार कैसे बनाएं | Pankaj Bhadouria

Sharing today a very delicious Kathal ka Achar Recipe!
Kathal (jackfruit) is loved for its meaty texture and rich flavor, and when turned into a pickle, it becomes absolutely irresistible.
This Kathal ka Achar recipe is a traditional style pickle that is spicy, tangy, and packed with flavors that will remind you of homemade achaar from your grandmother’s kitchen.
In this video of Kathal ka Achar Recipe, I have also shared with you some important tips on how to select kathal for pickle, how to boil it perfectly, and how to store it so that the achar stays fresh for long.
So check out the Kathal ka Achar Recipe and let me know in the comments below how you liked it!
Recipe:
Kathal ka Achar
Preparation Time: 40 minutes + maturing time
Cooking Time: 10 minutes
Serves: 10-12
Ingredients:
1 kg kathal (jackfruit)
½ cup Salt
1 cup mustard oil
5 tbsp fennel seeds
5 tbsp fenugreek seeds
5 tbsp mustard seeds
3 tsp turmeric powder
2 tbsp nigella seeds (kalonji)
3 tbsp red chili powder
1 tsp Asafoetida (heeng)
1 cup sugarcane vinegar

Method:
Peel and cut the kathal into bite-sized pieces.
Boil the kathal pieces in salted water with 1 tsp turmeric powder until just tender. Drain and allow to cool completely.
Dry roast mustard seeds, fennel seeds, fenugreek seeds, until aromatic. Coarsely grind the spices.
Heat mustard oil till it reaches its smoking point and then allow it to cool slightly.
Add the ground spices, turmeric powder, red chili powder, nigella seeds and salt to the cooled oil and mix well.
Add vinegar and to the masala and stir.
Mix the kathal pieces into the prepared masala, ensuring each piece is well coated.
Transfer the achar to a clean, dry glass jar.
Allow it to mature for 3-4 days in sunlight, shaking the jar daily to mix the achar well.

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