Instant Raw Jack Pickle (Adgai)

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Adgai – Instant raw jack pickle

How long it takes: 1 hour

Servings: 1 kg

Now is the season of the raw jack and the jackfruit. We prepare a number of dishes like the raw jack stir fry, kadge chakko that I have already put up on this blog. We combine it with a lentils-based gravy which makes for a great combination-  like the bengalgram gravy with raw jack, that even now is among the favorite dishes during the season at all functions. Today, the instant raw jack pickle which I would like to put up does not have a long shelf life and hence should be shelved in the refrigerator so that it can be preserved for about a month (since no preservatives are added). It tastes really great even during the rainy season for which we prepare the same at the end of summer. We call it “Adgai” in Konkani.

What you need to have:

1. Chopped Raw jack –  3  cups

2. Bilimbi  or Raw Mango pieces – 10 (only tender ones prefered) or 20 pieces of raw Mango

Raw Jack

Chopped Raw Jack

Chopped raw jack pieces

Ingredients of Wet Masala:

1. Red chillies (Byadgi) – 15

2. Mustard/Mustard dal – 3 Teaspoons

3. Fenugreek seeds – A pinch

4. Asafoetida (soft) – Size of a peanut

5. Salt – 3 Tablespoons

6. Turmeric powder – 1/ Teaspoon

7. Oil to fry  – 2 -3 Teaspoons

Ingredients of Wet Masala

What you do with what you have:

1. Peel, chop raw jack into 2″ pieces and wash it in water. Add 1 teaspoon salt and cook it in the cooker, adding water to the base of the cooker for about 20 minutes till done. Cooked jack pieces look as shown in the image below.

Cooked jack and the raw bilimbi


       The Bilimbi tree in full bloom

2. Place a spatula with 1/2 Teaspoon cooking oil in it on medium flame and fry soft asafoetida till crispy and brown stiring continuously. Just place it aside.

Soft Asafoetida fried in oil

3. Place the spatula, add a little more oil and fry Fenugreek in it till done. Be careful to ensure that it is not burnt.  Shift it to the same plate with asafoetida.

Fenugreek seeds being fried in oil

4. Fry mustard dal as well till done in the same oil.

Mustard dal being fried in oil

5. Finally fry red chilies on simmering the flame till crispy, but do not burn it. Stir in turmeric powder in it and switch off the flame.

Red chillies being fried in oil

6. Place a bowl with 2 cups of water in it on medium flame and bring it to boil.  Cool it and grind the fried masala with salt, adding water in steps to it to a medium thick consistency.

7. Mix the ground wet masala to the cooked jack and the Bilimbi mix adding required quantity of water and check for salt. One can keep it at room temperature for a day and later shift it to the refrigerator. Ready to serve pickle is as shown in the image below. One can enjoy it with curd rice, dal rice and even with roti.

Soon after the masala is mixed to the veggie

Ready to serve instant jack pickle

How long it takes: 1 hour

Servings: 1 kg

Good to remember:

This recipe makes a pickle that has a very short shelf life, unlike other long lasting pickles. Store in the refrigerator immediately so that it can be preserved and enjoyed for a month or so.


17 thoughts on “Instant Raw Jack Pickle (Adgai)

    prathibha said:
    May 10, 2011 at 10:09 am

    Lovely pickle..never tried though…love that bimbili in ur recipes…need 2 try it how it tastes as I never had it

      prathibalrao responded:
      May 10, 2011 at 10:29 pm

      Hi Prathiba,

      I use Bilimbi in all my cooking not only it is a fresh tangy veggie/fruit which replaces tamarind but also enhances the colour and taste of the dish!!!!!!!!

    Hari Chandana said:
    May 10, 2011 at 10:59 am

    Very interesting recipe.. looks yummy !!
    Indian Cuisine

      prathibalrao responded:
      May 10, 2011 at 10:30 pm

      Hi Harichandana,

      Hegidiree????????Kannada barutha????????I love ur web site which has authentic Andra recipes!!!!!!!!!!11

    Raji said:
    May 10, 2011 at 7:44 pm

    I am dying to try your recipes using bimbli…and love this tree. The pickle looks really mouthwatering.

      prathibalrao responded:
      May 10, 2011 at 10:32 pm

      Hi Raji,

      The Bilimbi tree blooms almost 8 months of a year and it is a feast to the eyes when it is in full bloom.

    KBoy said:
    May 12, 2011 at 8:35 pm

    I envy you all for using fresh Bimbli, Kadgi(raw jackfruit), jeeva-Kadgi(Breadfruit) and all other preparations which we do not get here in US.Only we have to be happy with canned goods or some frozen vegetables from India and even then it does not taste good. My wife is devoting lots of time to grow Jackfruit, chikkoo, Hofuse-Mango, Peru(Guava), Fig,Gool(white eggplant), Coconut, etc. but still long way to go to realize fruits(as we have to worry about winter Frost even in Southern California. Please give me a hint how one can grow Bimbli tree, thru seeds or by draft of a branch. Thanks for your taking effort for your pictorial views.

      prathibalrao responded:
      May 12, 2011 at 10:45 pm

      Hi K-Boy,

      Thanx a lot for ur valuable and encouraging comment. Bilimbi plant can be grown by purchasing the baby plant from the nursery only. The reason being that in the rainy season some baby plants spring up and will die once the rainy season is over. I tried to replant the ones that spring up in my own garden but it never survived.

    KBoy said:
    May 12, 2011 at 8:40 pm

    Last February visit to Mumbai, luckily I could purchase Bimbli Pickle(Nonche)Konkani style at Mangalore Store at Matunga in Mumbai and it was delicious and I still have some. May be please describe how to make it.

      prathibalrao responded:
      May 12, 2011 at 10:40 pm

      Hi K-Boy,

      I will surely put up this recipe since it is pickle and summer season now. I have prepared and the pictorial is ready will surely put it up.

    Aparna Mallya said:
    May 13, 2011 at 12:21 pm

    I absolutely love adgayi. I’m virtually drooling over the picture!
    Oh and bimbul is something I terribly miss here :(.

      prathibalrao responded:
      May 14, 2011 at 7:36 am

      Hi Aparna,

      As you say this is one of the favorites of the GSB homes no?????? So what else????????? Long time i heard from u.

        Aparna Mallya said:
        May 19, 2011 at 10:55 am

        Doing fine, Prathiba Maayi. How about you?

    Apu said:
    May 15, 2011 at 4:42 am

    Delicious!! Love jackfruit!!

      prathibalrao responded:
      May 18, 2011 at 12:22 pm

      Hi Apu,

      Thanx a lot for ur comments.

    sushma Mallya said:
    May 15, 2011 at 9:02 pm

    I love bimbul a lot…but only get it in when I go to bangalore cause we had a tree in our garden:) ..and this is my fav pickle and u have detailed so well 🙂

      prathibalrao responded:
      May 18, 2011 at 12:21 pm

      Hi Sushma,

      Certain veggies are not available there at all, so one should enjoy it when in india it self.

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