A brand-new winter speciality from JhaJi Store—

Soft Crushed Jackfruit fibre mixed with Garlic, Green Chili, and an Aromatic Garam Masala Blend.

This is our second jackfruit pickle, completely different from the classic chunk-style Kathal achar.

The texture is smooth and masala-rich, and the flavour is bold, warm, and deeply satisfying.

Perfect with khichdi, dal-chawal, roti-sabzi, or any simple home meal.

Ingredients used in this Jackfruit Pickle,

Jackfruit (steamed & crushed), Garlic, Ginger, Green Chilli, Mustard Oil, Salt, Coriander Powder, Turmeric, Red Chilli Powder, Fennel Seeds, Cumin Seeds, Dry Mango Powder (Aamchoor), Garam Masala.

No preservatives. No artificial colours. 100% handmade in Mithila.

How We Prepare Jackfruit Pickle:

This pickle has been developed after months of testing to achieve the right balance of texture, heat, aroma and depth.

Here’s how it is made in our kitchen:

Step 1: Sourcing Winter Jackfruit & Fresh Ingredients

Jackfruit for this pickle is sourced from the winter harvest arriving in Bihar from Karnataka, Kerala, and Bengal.

We specifically choose raw, firm jackfruit — ideal for steaming and fibre-based pickling.
Garlic, ginger, and green chillies are bought fresh from local farmers in Darbhanga & Samastipur.
Whole spices are sourced from local traders and ground in-house for freshness

Step 2: Steaming & Crushing the Jackfruit

• The jackfruit is cut into small pieces.

• It is steamed gently so the fibres soften without turning mushy.

• After steaming, it is lightly crushed — not blended — to loosen the fibres.
   This allows the masala to penetrate beautifully, creating a soft, spreadable texture.

Step 3: Crushing Garlic & Preparing the Base

Garlic buds are crushed by hand, allowing the natural juices to mix into the pickle.

This technique enhances aroma, depth, and overall flavour.

Green chillies are chopped into small pieces for even distribution and heat. Ginger is grated fresh.

Step 4: Mixing With the Spice Blend

The jackfruit, garlic, ginger, and chillies are mixed with:

• Coriander
  

• Fennel
  

• Cumin
  

• Turmeric
  

• Red chilli
  

• Aamchoor
  

• A Warm Garam Masala Blend
  

• Mustard oil (first heated to smoking point and cooled)
  

This is the only pickle in our collection where garam masala forms the primary flavour base —
giving it a warm, aromatic, winter-special character.

Step 5: Maturing the Pickle in the Sun

Like all Mithila winter pickles, the mixture is kept under the soft winter sun.

Sunlight helps the jackfruit fibres absorb the masala and mellows the heat from garlic and green chillies.

The pickle matures slowly, resulting in a deep, rounded flavour.

Step 6: Storing in Martabans

Once matured, the pickle is stored in traditional glass martabans until packed.

Each jar is filled fresh when the order arrives.

How We Relish This Pickle in Mithila

This bold, masala-rich pickle pairs beautifully with:

• Khichdi
  

• Dal-chawal
  

• Aloo-paratha
  

• Poori-bhujia
  

• Roti-sabzi
  

• Evening chai snacks
  

Its warmth and aroma make it especially satisfying during winters.

This Jackfruit Mixed Pickle is sold as part of New Launch and All Pickle Collection on JhaJi Store.