This pickle features tender chunks of young jackfruit, which are first boiled or steamed until soft but firm. The jackfruit is then marinated in a vibrant mix of spices, including mustard seeds, fenugreek, turmeric, red chili powder, and asafoetida, creating a robust and aromatic base. A generous amount of mustard oil or sesame oil is used to enhance the flavors and act as a preservative. The tangy kick comes from vinegar or lime juice, which balances the richness of the spices. Garlic, ginger, and green chilies are often added for an extra layer of heat and depth. The mixture is typically sun-dried or left to mature for a few days, allowing the flavors to intensify. The result is a spicy, tangy, and slightly crunchy pickle that pairs perfectly with rice, roti, or even as a zesty side to curd rice. Its unique texture and bold flavors make it a standout addition to any meal.