Ingredients
3 kg kathal (jackfruit)-peeled and cut into chunks
1 cup haldi (turmeric)
1 1/4 cup salt + 1/4 cup for the water
2 1/2 cups pissi rai (powdered mustard seeds)
1 cup kuti lal mirch (coarsely ground red pepper)
2 Tbsp heeng (asafoetida)
2 Tbsp kalonji (onion seeds)
2 kg sarson ka tel (mustard oil)
Method
Boil kathal with 1/4 cup salt in it.
Drain out the water and leave kathal to dry up. You might have to pat it dry.
When cool and dry, mix in salt, rai, lal mirch, kalonji and heeng.
Mix well.
Keep this covered and marinated for 4 days, stir once a day.
Pack this tightly into a sterilized jar.
Heat the oil till the aroma is very strong.
Cool to room temperature and pour over the kathal.
The oil should come above the kathal mixture.
Let the pickle mature for another 2-3 days before you consume it.
Like all pickles, ensure that it stays covered with oil, so it stays good throughout the year.