This pickle is called " Raw Jack-fruit Adgayi" in Konkani. As the mango season is so close you can try this mouth watering recipe.
Take 1/4 of medium size (length about 6 to 8 inches) raw jackfruit and two medium size fresh green and raw mangoes.
Peel and cube raw jack-fruit ( hereafter I will call it Kadgi). Boil these in water to which salt is added. This is just to make the pieces tender but firm enough to eat. Boil say, for 5 minutes.This boiling is NOT for cooking the vegetable. Cool and keep the salt water for use later in the recipe. Cool it and put it on a piece of cloth .
Cut the mangoes to 1/2" squares with the skin on.
Now dry fry in little bit of oil the following till golden brown, adding one by one in the order given below:
Coriander seeds : 1 Tablespoon fry then add
Dry Red chillies : 10 to 12 fry and then add
Fenugreek (methi) seeds : 1/2 tsp
Mustard : 1.1/2 tsp fry all and add
Turmeric powder : 1/2 tsp
Asafoetida(hingu) : a pinch or two depending on the strength of hing
when hing smell comes up nicely , remove from pan and cool. Grind these in a mixie with the salt water ( adjust the addition of water , to get a fairly thick liquid after grinding- consistency like chocolate sauce)This pickle will be dark brown in color.
To this liquid, add mango pieces and kadgi pieces, and if required add salt. Keep covered for 1 day. Must keep in refrigerator thereafter and will keep for 10 days. Best eaten fresh.
It is difficult to give exact measurements for the recipe because of the size of kadgi and mangoes.
When you make it once or twice you will get the measures right.