The jackfruit season is about to be over. Still there are some left on the trees in the backyards or the marketplaces. Grab a fully-grown one and keep it in a warm place for nearly two days. You'll get a half-ripe, mildly sweet yet firm jackfruit arils.

Now, grab some raw mangoes and birds eye chillies. We'll help you make an easy dish that is perfect for an evening snack. Pair this dish with some spicy fish curry and you'll end up right in the food heaven.

Chakka kuzhachath

Ingredients
Ripe jackfruit, boiled with salt
Grated coconut
Birds eye chillies (Kanthari)
Raw mango
Curry leaves
Turmeric powder
Cumin seeds (Jeera)
Garlic

Preparation

Chop the raw mangoes

Coarsely grind the raw mango masala mix

Add the ground paste to the boiled jackfruit

Pour in some coconut oil

Mash and mix it well

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