In Coorg a couple of weeks ago, the local markets were just beginning to show signs of jackfruit coming into season. By May and June, there will be freestanding fortifications built from these giant fruit, for sale along the road to Mysore, Bangalore and beyond.

The jackfruit, (chekké in Kodava thakk) is the largest tree-borne fruit in the world, with specimens that tip the scales at 15 kg being considered quite average. Add to that a thick, spiky skin and a big, strong fragrance that is almost as polarizing in effect as that of the durian, its cousin, and you have quite a formidable creature on your hands!

Though there are now many cultivars available, jackfruit is traditionally classified simply into the kind that can be eaten fresh and the kind that requires cooking.The ripe fruit can range from firm, crisp and easily eaten out of hand, to soft and stringy, with a stickiness that can pose a very real choking hazard. The latter is usually reserved for cooking into a variety of sweets.The flesh of all varieties is edible in the fully grown but green, or unripe stage, the fibrous structure mimicking that of animal flesh quite convincingly when cooked as a meat substitute. The seeds, probably my favourite part, make delicious  additions to curries, and are a deeply satisfying treat when roasted in embers.

In Vancouver, I have happily substituted chestnuts for jackfruit seeds 🙂

I like the complex fragrance of jackfruit. With hints of tangy pineapple, banana, honey, and lingering notes of something not quite right. Something like the sickly sweet, honey-mulchy smell of overripe fruit casually stamped into the dark, damp, jungle soil by something very large. Speaking of large, did I mention elephants love jackfruit? Big time!

Here is the first of several recipes I will be posting using jackfruit in different ways. These two simple and delicious chutney recipes are courtesy of the highly talented Chettira Latha of Madikeri. Watch for more from her!

Chekké kuru pajji 1

Jackfruit seed chutney

• 1/4 kg boiled or roasted jackfruit seeds, peeled and lightly pounded
• 1 cup grated coconut
• 1 small onion
• Green chillis to taste, preferably parangi malu (kanthari chilli or bird’s eye pepper)
• Grind the above ingredients together. Add salt and a squeeze of chorangé (a local variety of citrus) or lemon juice to taste. Stir to mix and serve with akki otti.

Chekké kuru pajji 2

Proceed as above, but instead of the citrus juice, add a tsp of tamarind extract when grinding the mixture.

Seasoning:

• 1 tsp mustard seed
• 2 dry red chillis, broken into large pieces
• 1 small onion, sliced
• 4 – 5 cloves of garlic, lightly crushed
• 4 – 5 curry leaves
• 3 tbsp oil
• A pinch of turmeric

Heat the oil, sputter the mustard, then add the chilli and curry leaves, followed by the garlic and onions. When the onions and garlic start to brown, pour the hot seasoning over the ground mixture, adding a pinch of turmeric.

Latha says this is best if on the tangy side, so check the tartness of your tamarind and adjust the quantities.

The same ingredients make a chekké kuru curry, adding hot water for the desired consistency. Add the separately ground coconut at the last stage and simmer for a couple of minutes before serving.

Remember to keep the jackfruit seed (or chestnut!) mixture coarsely ground for the best result.