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Kathal ka achaar

ingredients

1. Kathal / raw jack fruit peeled and cut into pieces 1kg
2. 250 gms raw Mango peeled and grated
3. 100 gms salt
4. 100 gms chilli powder
5. 100 gms saunf 
6. 100 gms rai powder
7. 1 tsp kalonji
8. 1 tablespoon daana meethi
9. 1 tsp haldi 
10. 1/2 tsp hing
11. Sarson ka tel raw 300 ml
12.  4 tablespoons Vinegar
13. Water for boiling kathal


Method
1. Boil water in an open patila or pan.
2. Add kathal pieces 
3. Boil for 3 to 4 minutes
4. Drain in colander
5. Let it cool till the steam stops. 
6. MIx all masalas in a vessel with 100 ml raw oil.
7. Now coat the still warm kathal with the masala mixture. 
8. Put this in a jar , add remaining oil and vinegar
9. Take a muslin  cloth cover the mouth of jar and leave in sun for 8 days to soften and pickle.
Enjoy with paranthas



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