Kerala Jackfruit Seed Pickle (Chakkakuru Achar)

Ingredients

• Jackfruit seeds - 10 whole
• Green chili - 3 whole
• Ginger - 1 tbsp
• Red chili powder - 2 tsp
• Fenugreek seeds - 1/2 tsp
• Asafoetida powder - 1/2 tsp
• Lemon - 1 whole
• Vinegar - 1/2 tsp
• Salt, to taste
• Gingely oil - 5 tbsp

Instructions

1. 1Dry roast 1/2 tsp fenugreek seeds in a small pan until they smell fragrant, then grind them to a fine powder and set aside so they are ready when needed.
2. 2Slice 3 green chilies into small rounds and cut 1 tbsp ginger lengthwise so the flavors release quickly during cooking.
3. 3Remove the outer skin from 10 jackfruit seeds and cut each seed lengthwise into quarter pieces so they cook evenly.
4. 4Heat 2 tbsp gingely oil in a frying pan over medium heat, add the jackfruit seeds with the prepared green chilies and ginger, and sauté, stirring occasionally, until the seeds are cooked through and tender.
5. 5Season the cooked mixture with salt and the juice of 1 lemon, stirring to combine so the citrus brightens the flavors.
6. 6Stir in 2 tsp red chili powder, the ground fenugreek powder you prepared earlier, 1/2 tsp asafoetida powder, and the remaining oil; then turn off the heat and allow the mixture to cool to room temperature.
7. 7Once the mixture is cool, stir in 1/2 tsp vinegar to balance the flavors.
8. 8Transfer the pickle to a clean glass container and let it rest for 2 days before using so the flavors meld and mature.
9. 9Serve the pickle with plain rice, dosa, or as a tangy accompaniment to curries. (Optional: drizzle a little extra gingely oil on top before serving.)