Jackfruit seeds Gojju (Chutney)

I have been born & brought up in Malenadu (western and eastern slopes of the Western Ghats in Karnataka) where Jackfruit is widely used in culinary during the season. Raw jackfruit Palya (curry), Sambar, Dosa, papad; Ripen Jackrfruit Idli, Dosa, papad, Mulka (sweet dish), Payasa; Jacfruit seeds & Mangalore cucumber Sambar, jackfruit seeds Gojju (Chutney) are dishes to cherish. 

Jackfruit seeds are rich in protein & iron and rich in fiber too which helps to avoid constipation. Sharing the recipe of Jackfruit seeds gojju here with. Use dried jackfruit seeds (dry it for about 13-15 days after cut opening the jackfruit - sun dry / can dry in shade too).

Ingredients
Jackfruit seeds - 20 to 25
Onion - 3 (medium sized)
Green chillies - 3
Ginger - 1 small piece
Curry leaves - 5 to 6 leaves
Salt to taste
Lemon - 1/2 medium sized

Tempering
Oil - 2 spoons
Bengal gram dal - 1 spoon
Mustard seeds - 1/2 spoon
Asafoetida - 1 pinch
Turmeric powder - 1 pinch

Method
Remove the outer layer of jackfruit seeds (as shown in the photo), wash and soak the same in water for about 3-4 hours (you can even soak it overnight if you are cooking next morning).  Remove the water and add fresh water and cook in a pressure cooker for about 5-6 whistles. Allow it to cool.

Grind cooked jackfruit seeds into coarse paste.

Chop onion, green chillies, ginger & curry leaves.

Heat a thick bottomed Kadai. Add oil, bengal gram dal and mustard seeds. When mustard seeds start spattering add asafoetida and turmeric powder. Now add green chillies, ginger piece and roast it for 30 seconds. Add curry leaves, onions and roast it till onion turns golden brown.

Now add jackfruit seeds paste, salt and cook for about 2-3 minutes. Finally add lemon juice and mix well.

This dish can be served with rice or chapati.

Cooked Jackfruit seeds