Executive Summary
Pahari Roots’ Jackfruit Pickle is made using tender, unripe jackfruit harvested from home gardens and forest edges across Meghalaya during the pre-monsoon season. The fruit is hand-cut, brined, and then pickled in mustard oil and regional spices using traditional Khasi recipes. Processing is led by women and elderly community members using natural methods, without preservatives. After fermentation and oil-curing, the pickle is transported to Mumbai, where it undergoes lab testing and is packed under FSSAI-compliant standards. The product supports local livelihoods and preserves Northeast India’s culinary heritage.
Product Profile
Region: Meghalaya (East Khasi Hills, Ri Bhoi, and Jaintia Hills)
Altitude: 500–1,300 m
Climate: Subtropical; 2,000–3,500 mm rainfall; 18–30 °C
Harvest Season: April–June (pre-monsoon)
Variety Used: Tender unripe jackfruit (Artocarpus heterophyllus)
Processing: Brined, spiced, oil-cured
Shelf Life: 9–12 months (sealed); refrigerate after opening
Taste & Texture: Meaty, fibrous chunks with spicy, tangy flavor
Harvesting & Preparation
Young jackfruits are hand-harvested, peeled, cubed, and brined. After draining, they are pickled with mustard oil, turmeric, salt, and regional spices.
Challenges
- Seasonal availability (short harvest window)
- Manual processing is labour-intensive
- Inconsistent fermentation due to humidity
- Lack of cold storage in villages
Post-Harvest & Processing
- Naturally brined and cured in mustard oil
- No vinegar or synthetic preservatives used
- Batch-tested in Mumbai for safety and stability
- Packed in food-grade, labelled jars under hygienic conditions
Regional Difference
Distinct from commercial jackfruit pickles, this version uses heirloom fruit and traditional oil-curing, giving it a bold, earthy profile and firmer texture.
Sourcing & Logistics
Sourced directly from village communities; processed locally; then moved by road to Mumbai. Monsoon transport may delay logistics.
Compliance
FSSAI-compliant; tested for microbial load, acidity (pH), and moisture. Packed in traceable, food-safe packaging.
Sustainability & Impact
- Supports women-led rural food enterprises
- Prevents wastage of seasonal jackfruit surplus
- Preserves traditional, plant-based recipes
Customer Story
Our Jackfruit Pickle is rooted in Meghalaya’s kitchen traditions. Made from young jackfruit harvested just before the rains, it’s hand-cut, brined, and slow-pickled with mustard oil and regional spices by local women. With no preservatives, it captures the depth of traditional Khasi pickling methods. We bring it to Mumbai for quality testing and safe packaging—so you get a bold, fibre-rich pickle that celebrates real food, real people, and real flavour.
FAQs (short)
Where is it sourced? Meghalaya’s home gardens and forest edges
When is it harvested? April to June
Who makes it? Women and elderly in rural communities
How is it processed? Brined, oil-cured, spiced
Preservatives used? None; preserved naturally in oil and salt
What does it taste like? Spicy, tangy, with a meaty bite
How is safety ensured? Lab-tested for microbes, pH, and moisture
Shelf life? 9–12 months (sealed)
How is it packed? In FSSAI-approved, food-grade jars
Social impact? Supports women-led food traditions and local incomes