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Kathal Ka Achaar
(कटहल का अचार)


Contributed by:
Sangeeta Kumar
Sangeeta Kumar, Housewife

Kathal Ka Achaar


Kathal (jackfruit) - 1 Kg
Kachcha Aam (unripe mango) - 1 Kg (grated)
Mustard Oil - 500 ml
Haldi - 2 tbsp (heaped)
Salt - 3 tbsp (heaped)
Yellow Mustard Powder - 1/2 cup
Red Chilli Powder - 1/2 cup
Hing - as desired
Kalonji Masala* - 2 tbsp

Method of Preparation

1. Cut kathal in four parts, boil and remove skin.
2. Cut into thick pieces, mix haldi and salt, and keep in sun for one whole day.
3. Mix kalonji masala*, red chilli powder, yellow mustard powder and mustard oil
    together in a large vessel.
4. Add kathal pieces and grated mangoes; and mix thoroughly.
5. Keep in the sun for another one whole day.
6. Take a jar and smoke hing inside the jar.
7. Put some mustard oil in the jar and then fill with achaar. Press the achaar
    thoroughly to fill all the gaps.
8. Now top with mustard oil, close the lid of the jar and store**. The achaar will be
    ready to eat in about a month's time.

Notes & Tips

1. *Kalonji masala can be made as follows: Take 8 tsp Dahaniya, 4 tsp Saunf and 2 tsp Methi. Roast them lightly and make a coarse powder. Mix 1 tsp each of mangaraila (kalonji) and ajwain. Kalonji masala is ready for use.

2. **Never put the achaar in the sun again, else it will turn black in colour.