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Chakka varatti
Jackfruit jaggery preserve
ചക്ക വരട്ടി: ripe jackfruit cooked down with jaggery and ghee into a dark, keeping preserve
Vishu arrives in April when Kerala's jackfruit trees are heavy, and homes turn the glut into chakka varatti, a dark, glossy jam stirred for well over an hour in a wide uruli. It is eaten by the spoon, spread on dosa, and kept in jars for the payasam and ada made at festivals through the year. The taste is deep and caramel-like, with the floral sweetness of ripe jackfruit. The common mistake is cooking it on a high heat to save time: jaggery burns quickly and turns the whole batch bitter. It is done when the ghee starts to separate and shine at the edges, the colour is a dark mahogany brown, and the mass rolls round the pan as one lump. Chef's tip: use only very ripe, fragrant jackfruit bulbs, and if your jackfruit is the firm varikka type, steam it first so it purées smoothly.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 20
Ingredients
- 1 ¾ lb ripe jackfruit bulbsseeds removed
- 1 ⅛ lb jaggerygrated
- ¾ cup water
- 4 tbsp ghee
- 1 tsp ground green cardamom
- ¼ tsp dry ginger powder (optional)
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Method
0/6 doneStep 1: Chop 1 ¾ lb ripe jackfruit bulbs roughly and steam it for 15 minutes until soft, then blend to a smooth purée. Very ripe, soft jackfruit can be blended without steaming.
15 minStep 2: Melt 1 ⅛ lb jaggery with ¾ cup water in a pan over a low heat, then strain the syrup to remove any grit.
8 minStep 3: Put the purée in a heavy, wide pan or uruli over a medium-low heat and cook for 10 minutes, stirring, until it thickens and the raw smell goes.
10 minStep 4: Pour in the jaggery syrup and keep cooking, stirring constantly with a flat wooden spatula and scraping the base, for 60–75 minutes. Add the 4 tbsp ghee a tablespoon at a time every 15 minutes.
70 minStep 5: It is done when the colour is a deep brown, the ghee shines and separates at the edges, and the mixture leaves the pan as one mass. Stir in 1 tsp ground green cardamom and ¼ tsp dry ginger powder.
2 minStep 6: Cool completely, then pack into clean, dry jars. It keeps for a month in a cupboard and 3 months in the fridge; always use a dry spoon.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 1 g
- Carbs
- 33 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chakka varatti take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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