Kat-hal or Kathal ka Aachar/Achar
Kathal, pronounced as kut-hull, is called Jackfruit in English, botanical name Artocarpus heterophyllusis. It is very similar to Breadfruit, Artocarpus altilis, and it is said to originate from the North West and West India. The trees are large, reaching up to 25 meter in height, with shiny green leaves. It grows in parts of India where soil is never too dry and the climate is temperate. Fruits very in size, largest weighing up to 30 kilos. The unripe fruit has a green, spiky skin. In Northern India, creamy white, crisp flesh of an unripe jackfruit is cooked as a vegetable. It is often called 'meat of vegetarians' because of it's fibrous, meat like texture. In Western India/Bangladesh, it is mainly eaten when ripe, as a fruit. Ripe fruit has yellowish flesh and a rather foul smell, but it tastes delicious!
Jack fruit pickle is a seasonal pickle, made from unripe, fresh Jack fruit. It should be kept in a fridge once ready, because it gets mouldy easily.
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
Content copyright ©2001-2016 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2016 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to email@example.com