Kathal (Jackfruit) Achar

🧄 The Making Process

1. Choosing the Right Kathal (Raw Jackfruit)
   We hand-select firm, fresh, immature jackfruit—the kind that holds texture during aging but absorbs flavors beautifully.

2. Peeling, Cutting, and Cleaning
   Each jackfruit is peeled and cut into bite-sized chunks. The pieces are then thoroughly cleaned and boiled briefly to soften just enough for masala absorption.

3. Pre-Drying
   The boiled kathal is sun-dried for a day or two to remove surface moisture—this step is crucial for both texture and shelf life.

4. Masala Preparation
   We dry roast a robust blend of Mithila spices—saunf, methi, ajwain, hing, lal mirch, haldi, and more. These spices are coarsely ground and mixed with rock salt and mustard powder to create a bold, aromatic masala.

5. Mixing the Masala
   The dried kathal chunks are coated generously in the masala blend, massaged lovingly by hand to make sure every piece is soaked in flavor.

6. Sun-Drying & Aging
   The achar is sun-dried again to allow the masala to penetrate deep into the kathal. This slow process gives the pickle its unique taste—na zyada soft, na zyada hard—bilkul sahi kathal crunch.

7. Preserved in Mustard Oil
   Everything is sealed in cold-pressed mustard oil and left to rest—aging like a fine homemade treasure.