How To Store Raw Jackfruit for Long Time | Ponosu Mitta Galche | How to Preserve Jackfruit

Firm jackfruit avril

                           

Things you need for brining

 

Brined Raw Jackfruit

Jackfruit Season in India begins around January and ends in July. So until next season preserve the raw jackfruit and prepare various dishes. 
Note: For brining raw jackfruit always use firm Avril(hard to touch) also called as barkha ponosu in konkani.

Use rock salt(crystal salt).

While chopping jackfruit do not touch oil. Dip your hands in water and chop jackfruit. Oil will spoil brined jackfruit.

How long you can store: You can store this for more than a year.

Konkani Dishes you can prepare from brined raw jackfruit: Talasana, Sukke, kirla sukke, Ganti sukke, Podi-rava fry and deep fry.

Ingredients:

1. Raw jackfruit - 1
2. Rock salt - as per the size of raw jackfruit
3. Glass container or plastic container (prefer glass container)
4. Water - to dip your hands

Method: YouTube video(1 min 39 sec)

1. Chop firm jackfruit. While chopping do not touch oil. Dip you hands in water only. Once jackfruit avril is ready start with brining process.
2. There is no proper measurement for brining jackfruit. Usually for 2 fistful jackfruit we add 1-2 fistful rock salt. 
3. In a clean dry container, add 2 fistful jackfruit avril and add 2 fistful rock salt. Continue with layering raw jackfruit and rock salt. When container is almost full push down the jackfruit avril so that there is no air gap.
4. Here we use rock salt. Some also use salt water for brining. But avril will soften soon and you can not store them for long.
5. Once you are done with brining rest it in dark place for 2 weeks. When brined jackfruit leaves water this is now ready for use.
6.  You can now store this jackfruit brine for more than a year.
7. You can prepare vareity of dishes such as talasan, gashi, kodel, ganti sukke, etc. 
8. To prepare all these you need to soak brined jackfruit in water for atleast 8 hrs. So that excess salt goes off. 

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