Indian cooking / Dishes / Kathhal ka Meetha Achar

Kathhal ka Meetha Achar

Sweet Jackfruit Pickle

Vegetarian●●●Origin HyderabadPrep 1 hour, plus standing timeMakes 1kg / 2¼lb

A tangy and sweet spiced preserve of tender jackfruit pieces steeped in a rich jaggery and malt vinegar syrup.

Pickling spices

172 gStirred into the strained syrup (step 4)

Ground coriander · Dhania Powder

50 g

spice

Aniseed · Vilayati Saunf

50 g

spice

Chilli powder · Lal Mirch Powder

50 g

spice

Ground ginger · Saunth

22 g4 tablespoons

spice

Mix together in a bowl and keep ready.

Everything else

Jackfruit · Kathalpeeled wearing gloves and cut into 4-cm / 1½-inch piecesSee the glossary: Wearing gloves →

1000 g

fruit

Jaggery · Gur

250 g

sweetener

White malt vinegar · Safed Sirka

254 g250 ml

souring agent

Salt · Namak

to taste

salt

Method

Bring a large pot of salted water to a rolling boil. Add 1000 g jackfruit and simmer for around 30 minutes, until tender.
Drain the cooked jackfruit thoroughly and arrange the pieces on a clean tea towel or muslin. Leave undisturbed to air-dry for 5 to 6 hours.
Place 250 g jaggery and 254 g white malt vinegar into a saucepan. Bring to a boil and cook for roughly 5 minutes until the jaggery has completely dissolved into a syrup.
Strain the hot liquid through a fine sieve into a heatproof bowl. Season with salt to taste and incorporate the pickling spices.
Add the dried jackfruit to the bowl, toss well to coat every piece evenly in the spiced syrup, and pack into sterilised jars.

Don't have something?

Jackfruit

Ripe mango
Use the same weight, chopped. It is softer and more acidic, so add it late in cooking or use raw in desserts.
Canned pineapple
Use the same weight, drained and chopped. It is more tart and firm; simmer briefly if the recipe is cooked.
Banana
Use the same weight, sliced. It is much softer and sweeter, so fold in at the end rather than cooking long.

Jaggery

Granulated sugar
Use 80% of the weight. Granulated sugar is sweeter by weight, but gives a cleaner, one-dimensional sweetness that lacks jaggery's caramel, molasses depth.
Raisin
Soak and blend into a paste; use 100% to 120% of the weight. Adds rich, natural, fruity sweetness with complex, dark molasses notes that thicken the gravy.

White malt vinegar

White vinegar
Use 90% of the weight. It is sharper and lacks the mild malty grain undertone, so temper with a tiny pinch of sugar if needed.
Lemon juice
Use 100% of the weight. Best for marinades or quick chutneys; imparts fresh citrus flavour instead of fermented acidity.

Ground coriander

Coriander seeds
Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.
Ground cumin
Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.
Garam masala
Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

Aniseed

Fennel seed
Use equal weight. Fry or grind as directed; slightly greener and less intensely sweet, but the closest liquorice-adjacent match.
Star anise
Use 50% of the weight. Grind finely or infuse whole in simmering liquid and discard before serving; delivers a stronger, woodier liquorice profile.

Chilli powder

Red chilli powder
Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.
Kashmiri chilli powder
Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.
Cayenne pepper
Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Ground ginger

Ginger paste
Use 300% to 400% of the weight (e.g. 3–4 g paste for 1 g ground). Fry in oil alongside onions; provides a juicy, pungent kick rather than a dry, baking-spice heat.
Fresh ginger
Peel and grate finely; use 300% to 400% of the weight. Add to the hot oil early; delivers bright, peppery warmth rather than the mellow, woody heat of dry ginger.
Ground mace
Use 50% of the weight. Imparts a warm, spicy undertone in rich gravies, but lacks ginger's fiery, sharp zest.

Similar dishes

Kathhal ki Subzi

Braised Jackfruit with Yoghurt Sauce

Kathhal ki Subzi is savory, earthy, and mildly tart rather than sugary and sharply sour like this pickle.

Same: Kathhal ki Subzi also uses jackfruit as its main ingredient, seasoned with ground coriander, chilli powder, and salt.
Different: Instead of being preserved in a jaggery and malt vinegar syrup with aniseed and ginger, it is braised in oil or ghee with yogurt, amchoor, cumin, turmeric, asafoetida, and garam masala.

Kurmo Pachadi

Jackfruit Pickle

Kurmo Pachadi is savory, tart, and pungent rather than sweet and syrupy like this dish.

Same: Both recipes preserve jackfruit in a spiced pickle seasoned with chilli powder and salt.
Different: Kurmo Pachadi is preserved in vegetable oil with amchoor, mustard seeds, nigella seeds, cumin, and turmeric, lacking this dish's jaggery, malt vinegar, aniseed, coriander, and ginger.

Dum Kathhal

Spicy Baked Jackfruit

Dum Kathhal is savory, earthy, and pungent from mustard oil and warm spices, lacking the prominent sweet and sour profile of this dish.

Same: Dum Kathhal also uses jackfruit as its main ingredient, seasoned with chilli powder, ginger, and salt.
Different: Rather than steeping the fruit in a jaggery and vinegar syrup with aniseed, Dum Kathhal adds potatoes and simmers everything in mustard oil and ghee with cumin, fenugreek seeds, and garam masala.

Fansachi Bhaaji

Konkani Coconut & Jackfruit Stir-Fry

Fansachi Bhaaji tastes sweet-tart, creamy and gently spicy, while this dish tastes tangy-sweet from malt vinegar and jaggery with a spiced pickle flavor.

Same: Fansachi Bhaaji shares jackfruit, jaggery, ground coriander and salt with this dish.
Different: Fansachi Bhaaji is a ghee stir-fry with mustard, asafoetida, curry leaf, garlic, coconut, cashews and lemon, while this dish is a malt-vinegar and jaggery pickle with aniseed and ground ginger.