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Chakkavaratti or Jackfruit Jam
A South Indian Jackfruit halwa like preserve made with ripe jackfruit, jaggery and ghee, mildly flavoured with cardamom and dried ginger.
Servings Prep Time
2medium jars 60minutes
Cook Time Passive Time
2 to 3hours 30minutes
Servings Prep Time
2medium jars 60minutes
Cook Time Passive Time
2 to 3hours 30minutes
Ingredients
Instructions
Prepping the Jackfruit :
  1. First lightly coat both your palms inside and outside and your knife, with coconut oil. This prevents the sticky Jackfruit sap from sticking to them and making the Jackfruit easy to clean. Cut the jackfruit and remove the fruit bulbs. Deseed them.
Making the Jam :
  1. Pressure cook or steam cook the deseeded fruit without adding any water. Let the cooked Jackfruit cool down. Run in a blender or food processor to puree till smooth, without any lumps. Keep aside.
  2. Put the powdered jaggery in a heavy walled pan/ pot and add about 1/3rd cup water. Heat it and stir to dissolve the jaggery completely. Do not make a syrup. Strain out the impurities in the dissolved jaggery, if any and return the liquid to the pot.
  3. Add the pureed Jackfruit and stir well till smooth. Cook this mixture on a medium heat, stirring frequently till the mixture thickens quite a bit, making sure it doesn’t stick to the bottom and burn. This process will take over an hour and is a bit laborious. You can do this process with pauses in between. You can turn off the heat and then come back to it after an hour if you choose and keep taking similar breaks in between if you need it. Otherwise pull in the elder members of your family to lend a hand (pun intended). My husband and I took turns while make this batch.
  4. Once the mixture is quite thick, add about 1/3rd of the ghee and stir till it absorbed. Repeat with all the ghee. Keep stirring until very thick and the mixture starts leaving the sides of the pan/ pot and rolls away to the centre.
  5. At this point stir in both the powdered cardamom and dried ginger powder if you’re using it. Let it cool completely. Then transfer to airtight containers. Pour a thin layer of melted ghee on the top, if storing at room temperature in a cool place. Otherwise, refrigerate it as it is, without adding the ghee, until further use.