Raw Jackfruit: Cut into thin strips, approximately 1 kg or smaller quantity
for a one time snack.
Coconut oil: About half litre or as needed.
Salted water: About 1/3 cup or less
Turmeric: 1/2 tsp (optional) I did not use, I wanted to bring out the
natural colour of the fruit.
Mix salt, turmeric with water to make a solution and keep aside. Oil your
knife (preferably coconut oil) because the fruit has sticky latex. Cut the
jack fruit into two. Cut off the middle stem, preferably triangularly and
remove it. It might be sticky...grease your hands with coconut oil and oh!
please put a newspaper underneath so that your kitchen counter will not get
Now with both hands give it a nice stretch and you can see the fruits are
not sticking together. Just pull out each one.
Slit open the each fruit and take out the seed otherwise known as
chakkakuru (which can be used to make tasty curries..I love them). You can
trim off the edges and use it to make chakka curry.
Heat coconut oil and put it on the hot oil, give it a stir on and off. When
the sizzling sound reduce just put in a tsp of salted water please step
back as the oil will bubble up making a hissing sound, again give it a
Strain the chips onto a paper towel. Fry the remaining fruit in the similar
Store it in air tight container. This will keep fresh for weeks.
From: Cooking Is Easy blog by Nisa