Entries from April 7th, 2014

Gujje Uppinakai, Instant Tender Jackfruit Pickle



Gujje Uppinakai, Tender Jackfruit Pickle


Being the pickle lover that I am, every year I eagerly wait for this season to eat one of my favorite pickles. It’s the tender jackfruit pickle that my mom makes. This pickle is the taste of home, something that I can’t buy in any store outside.

Gujje Uppinakai is a quick instant pickle that is easy to make. Unlike other pickles this pickle can’t be preserved for months or even days unlike most other pickles. Tender jackfruit is cooked and added to a spicy mixture, which is made with roasted dry red chilies along with a handful of spices.


Gujje Uppinakai, Tender Jackfruit Pickle


Because the spices are roasted, this pickle has a very different smoky flavor with slight bitter undertones. When it’s scorching hot outside on a summer afternoon, a bowl of curdrice (homemade yogurt and rice) along with some tender jackfruit pickle is pure bliss.


Gujje Uppinakai, Tender Jackfruit Pickle



Canned tender jackfruit can be used in this recipe. Drain the jackfruit and use it in the recipe instead of fresh jackfruit.

If possible use ‘Byadagi’ or ‘Kumte’ chili in this recipe. These chilies result in a pickle with lovely red colour without much heat.

This pickle can be refrigerated and used for 4-5 days.

If you have leftover pickle masala you can use it to make other instant pickles using carrots, cauliflower, radish or mango  instead of tender jackfruit.


Gujje Uppinakai, Tender Jackfruit Pickle



  • 2 cups of trender jackfruit cut into 1 inch pieces
  • ½ cup salt
  • 1 inch dried tamarind
  • 1 tsp turmeric
  • ½ tsp coconut oil
  • 15 dry red chilies
  • 2 tsp black mustard seeds
  • ¼ tsp fenugreek seeds
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • ¼ tsp asafetida


Boil the tender jackfruit with the tamarind, 1 tsp salt and turmeric. When it’s cooked, drain the water and keep it aside.

Boil 1 of cups water with the remaining salt. Let it cool down completely.

Fry the dry red chilies along with the coconut oil till it turns really crisp.  Keep it aside for it to cool.  Now dry roast remaining spices one by one till they are aromatic. After all the spices are roasted and cooled down, grind them into a fine paste adding the prepared salt water as required.  The masala paste should be of the dosa or pancake batter consistency.

Mix the pickle masala with the boiled tender jackfruit. Add more salt if required.

Store the pickle in an airtight container and use immediately. This pickle needs to be consumed with a day or two of making it.



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