Chakkai Varatti / Jackfruit Jam

Chakka varatti is one of the famous kerala recipes with which we can make a lot of dishes. It is actually a jackfruit preserve made with jackfruit, jaggery and ghee and can be stored for an year or one and a half years. I love this a lot and my parents  make sure, this is made every year, especially my appa(dad). Yes, when the season comes, he always keep an eye to get a good jackfruit and make sure he gets it for me and my younger brother. My brother doesnt like the preserve so he chop the fleshy part and mix it with honey and give it to him. And for me it is chakkai varatti. We make this in uruli, traditional vessel used in Kerala to make kheer. Also I love the jackfruit chips and 4 cut banana chips and my dad gets it whenever I want. Also he makes sure to get it whenever he goes to Kerala. Who else other than our parents know what we want.

This time I decided to make this when I got the fruit from my neighbour. Usually I call my amma to ask for a recipe and to clear all my doubts regarding it. Though she is a working lady, she never fails to clear my doubts in cooking. But this time, I didnt call my amma(mom) to get the recipe. I called my appa(dad) instead and was asking for every single step. Starting from chopping the fruit till I completed it, I was calling him again and again and patiently he taught me clearly and small small nuances also. Finally the outcome was awesome. Waiting to give my family the chakka varatti to taste it or in turn the Chakka varatti is waiting for them.

Pheww!!! Very long post after a long time. I am sure my husband will enjoy reading this. Because he always ask me to write a story for every single recipe.

INGREDIENTS

Jackfruit – 4 cups

Jaggery – 3 cups

Ghee – 3 tbsp

  • Cut the jackfruit into half.  Apply coconut oil on your hands and knife and cut the jackfruit.
  • Expose the flesh part and remove it.
  • Remove the seeds from each pulp and the thick skin.
  • Chop the fleshy part into small pieces.
  • Pressure cook the jackfruit adding water two inches below the jackfruit level.
  • Mash the pressure cooked jackfruit well.
  • In a heavy bottomed vessel, add the jaggery and little water.
  • Allow the jaggery to dissolve completely.
  • When the jaggery syrup starts to boil, add the mashed jackfruit.
  • Cover your hand with a cotton cloth or wear a gloves while stirring.
  • Mix the jaagery syrup and jackfruit well.
  • Keep stirring continuously until this mixture thickens and leave from the sides.
  • When the bubbles come, add 2 tbsp of ghee. Then keep stirring again and add a tbsp of ghee at the end.
  • Store it in an air-tight container in refrigerator. The shelf life of this will be between 1 and 1 1/2 yrs.
  • You can use this to make Chakka pradhaman, elai adai, etc.,

 

 

 

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