Pickles are usually made from a mixture of vegetables and fruits. They are eaten as a savoury, spicy accompaniment to curries or other main meals.

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They can be prepared using one of two main methods:
– Lactic acid fermentation of fruits, either with or without the addition of salt: they are not heated, therefore strict attention must be paid to cleanliness and hygiene.
– Preservation of fruits in acetic acid (vinegar): they have salt and sugar added, are not fermented and therefore have a different texture and flavour.

Shelf-life: They are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices. They can be kept for several months when stored in a cool dry place, away from direct sunlight.

Jackfruit Pickle

Use only young green fresh fruits without bruising or damage.

for 1 kg peeled jackfruit:

Salt to prepare 5% brine solution
2.5 g turmeric powder
25 g coriander seeds
10-20 g chilli powder
10 g salt
150 g sugar
10 ml vinegar


1. Peel the skin.

2. Cut peeled fruits into 12 to 18 mm thick slices.

3. Prepare a 5% common salt solution by mixing salt with water (50 g salt/l).

4. Place slices in a container and cover with brine solution. Weigh them down to keep them submerged in the brine.

5. Drain the slices after 24 hours using a stainless steel sieve and wash them to remove the excess salt.

6. Grind and mix the following spices (for 1 kg peeled jackfruit):
2.5 g turmeric powder
25 g coriander seeds
10-20 g chilli powder
10 g salt
150 g sugar

7. Add spice mix and vinegar (10 ml/kg) to the jackfruit slices and cook the mix in a stainless steel boiling pan for 30 minutes while stirring.

8. Pour pickle into pre-sterilised jars and seal.

9. Cool jars at room temperature.

10. Label.

Remarks: The amounts of spices can be varied according to local taste and preference.

Source: Technical Manual for Small-Scale Fruit Processors, © 2004 International Centre for Underutilised Crops, UK