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1-Kathal [raw jackfruit], cut into chunks 500gms
2-Amchoor [dry mango powder] 1tbs
3-Red chillies, coarsely ground 1tbp
4-Turmeric powder 1tsp
5-Mustard [rai] seeds, coarsely ground 3tsp
6-Nigella [kalonji] seeds 1tsp
7-Asafoetida [hing] ½ tsp
8-Salt to taste
9-Mustard oil 250ml
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1-boil one liter of water with little salt, add kathal until it becomes little soft. Drain it and sundry it for one day.
2-Mix red chilli, turmeric, mustard, nigella seeds, amchoor, hing and salt together and mix well.
3-Now mix together kathal and above prepared masala .Put in a sterilized glass jar, pour the mustard oil and mix well.
4-Keep it out in direct sunlight for 3-4 days.
5-Achar is ready to eat and can be store for one month.
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