Skip to main content

Chakka Varatti/ Jack fruit Jam



Chakka (Jack fruit) is a seasonally available fruit and  there are several delicious ways in which we can prepare jack fruit. Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency can be stored and used for more than a year. It can be used as a jam or it can be served as a dessert. This is also used as a main ingredient to make Chakka pradhaman( Kheer) which is made by diluting varatti with coconut milk , or used as a stuffing to kumbilappam and ila ada ( as a filling to make steamed dumplings). Making this preserve involves lot of patience and labor. Fully ripe jack fruit bulbs has to be first cooked with jaggery and ghee and then reduced to the form of a halwa. There is also a quicker version. You can steam the jackfruit and make it into a puree,if you like the jam like consistency. Here I have used the traditional method itself. I like mine a bit like crunchy, so did not mash it evenly. I also like adding a little of thick coconut milk while cooking the jack fruit. It enhances the taste but the shelf life will be reduced. This can be served as a wonderful dessert.



Ingredients
Ripe Jack fruit chopped- 31/2 cup
Jaggery powdered- 2 cup
Ghee- 1/3 cup
Cardamon powder- 1 tsp
Dry ginger powder- 1/2 tsp( optional)

De-seed jack fruit bulbs and cut into small pieces. Discard the seeds. Boil jaggery with 1/2 cup of water till completely dissolved, strain and keep aside.
Take a heavy bottom pan and cook the chopped jack fruit with 1/2 cup of water. Stir occasionally.Let it cook completely and starts getting mashed up or mash with the aid of a potato masher. Add in jaggery and let it cook and reduce. Stir continuously at this stage as the mixture will have a tendency to stick to the bottom of the pan. Add in ghee little by little  and when mixture thickens add cardamon and dry ginger powder and stir continuously till the mixture leaves the sides of the pan and roll to form a dark soft ball. Let it cool down completely and keep it in air tight containers. You can refrigerate it for more than two months.



Try this...

Hope you will all enjoy.

Comments

  1. Suja, that is an amazing looking jam. Wow, what an innovative idea, never knew we could do this from jackfruit seeds :)

    ReplyDelete
  2. I love chakavaretty.... not the one with seeds.
    With the name jackfruit itself ,, I start drooling!!

    I m here here for the first time....
    DO visit my space whn time permits too..

    Cheers
    Sandhya
    (http://www.sandhyas-kitchen.blogspot.com)

    ReplyDelete
  3. Oh my ...this is to drool....never tot of this ..nice one dear

    ReplyDelete
  4. Adipoli Suja... Hats of to your patience to prepare this.. My favorite..

    ReplyDelete
  5. yea...well done, my fav..kothy avrunnu...Suja chehci...

    Love
    Suji

    ReplyDelete
  6. Lovely color and delicious dear...

    ReplyDelete
  7. It has been an year since I had this..taste is still in my tongue..delicious.
    Chicken perelan look super delicious and ur cake has came out so well,its hard to believe that u dont have much baking experience,u have decorated the cake so well..

    ReplyDelete
  8. ayyo kothiyavanu..i like this easy version...

    ReplyDelete
  9. Woww wat a tempting jam, really want to have some now..droolworthy jam Suja..

    ReplyDelete
  10. Delicious jam suja...jack fruit is my fav...lovely recipe..I will try it sometime.

    ReplyDelete
  11. wow suja what a colorful n delicious jam ...i love jack fruit but never got chance to taste the jam ...

    ReplyDelete
  12. Innovative ...... rich colorful n yummm ......

    ReplyDelete
  13. Thanks all..happy that you all like this traditional fruit delicacy..
    Thanks Priya..it is actually the fleshy bulbs that is used..discard the seeds.
    Vidhya and Satya give this a try..you will surely like this.

    ReplyDelete
  14. suja chakka varatti looks so delicious. have a question how u made this red color.. really superb

    ReplyDelete
  15. lovely colour.. nice way of enjoying jackfruit throughout the year..

    ReplyDelete
  16. Entammee..Superb chakka varattiyathu..Its my fav..I guess our version is difft from yours, will try to post it sometime..

    ReplyDelete
  17. wow, my fav. i really miss these here in Singapore... nicely done. wonderful texture and colour too.

    ReplyDelete
  18. I love jackfruit in curries, biryani ... but have never heard of jackfruit jam.. very new to me....I specially loved the color..!! first time here and you have a lovely blog..Do drop in at my space sometime.

    ReplyDelete
  19. really creative Suja...looks so yummy,why go to the market and buy the same jam again..thanks for sharing this :)

    ReplyDelete
  20. kothi aayittu vaiya :)...wow!!! awesome dear... enniku etiri taramo ;)

    ReplyDelete
  21. lovely jam, beautiful presentation

    ReplyDelete
  22. lovely n grt. nicce click too dear

    ReplyDelete
  23. Lovely preparation, who could resist this....love it:)

    ReplyDelete
  24. Very unique jam,love its colour...

    ReplyDelete
  25. Good idea Suja. Is this used like bread spread too?

    ReplyDelete
  26. Yes Madhu..ou can use this as a bread spread..mash it up to a jam like consistency
    Neetz ..sure tharamalloo:)

    ReplyDelete
  27. Thanks all for stopping by and for the sweet comments.

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…