When jackfruit is long gone from trees and disappeared from the market and malls, can you still relish them? Is there any way to preserve some seasonal fruits so that they are available till next season? Of course you can do that in many ways. Some fruits are sun dried and stored as papad (Remember aam papad?), some are made in to jams and some others get there as pickled. So in whichever forms they may be, bring back the memories when they touch your taste buds. So sit there with a silly smile on your lips thinking about such a bliss of life. One such blissful recipe from my place is brined jackfruit stir fry. It gives another chance to relish the fruit though it’s long gone from trees.
I was clearing up my pantry back in the month of June, just before vacationing. And I was amazed to find a small jar of brined jackfruit at the corner tasting all good. They were almost a year old but nothing seemed rotten. I was rejoiced and my mouth opened wide with a smile thinking I can devour the fruit for lunch that day. That is how this brined jackfruit stir fry magic happened at my kitchen.
There is nothing big thing in the recipe. It’s all just tempering with jaggery and fresh coconut. Not even addition of salt. Because the fruit already has enough of salt right? I am documenting the recipe here, though it is very simple because I want our younger generation to know about such an art of pickling fruits.