Tangy Instant Jackfruit & Raw Mango PickleVeg

1

In a pan, combine approximately 1/2 liter of water with 50 grams of salt. Bring the mixture to a boil and let it cook for about 5 minutes to ensure the salt dissolves completely. Remove from heat and set the brine aside to cool.

2

While the brine is cooling, take a shallow pan and dry roast the mustard seeds, coriander seeds, fenugreek (methi) seeds, and dried red chilies. Roast them for about a minute until they become aromatic and start crackling. Remove from heat.

3

Once the brine has cooled down, add the peeled, 1-inch pieces of raw mango into the water. Allow the mango pieces to remain immersed in the salted water for 10 minutes, then drain the water.

4

Take the roasted spices and grind them into a powder. Incorporate some of the reserved salted water during the grinding process to achieve a smooth consistency and a vibrant red color.

5

In a mixing bowl, combine the drained raw mango pieces and the steamed jackfruit cubes. Add the ground spice paste into the remaining salted water and mix well.

6

Add the asafoetida (hing) and a pinch of turmeric powder to the mixture, stirring well to combine all ingredients. Pour the seasoned brine over the jackfruit and mango mixture and give it a final thorough mix.

7

Transfer the pickle into an airtight container. While it can be eaten immediately, it tastes best if allowed to marinate for 4 to 5 days. Keep the container refrigerated; it will stay fresh for about a week.