Unde(Chendu) Huli Uppinakayi(Pickle)

Ingredients:
5 medium sized Unde(Chendu) Huli / Kette Huli / Artocarpus Lacucha / Monkey Jack
3/4 cup of coarse Salt

3 cups(around 50) Red Chillies 

Grape sized Asafetida or 1/2 tsp Asafetida powder

1 tsp Cumin seeds

1.5 tsp Fenugreek seeds

10 - 12 Black Pepper

3 - 4 tsp Mustard seeds (Preferred: Small one)

Few pieces of dried Turmeric or 1 tsp Turmeric powder

Recipe:
Clean and wipe the unde huli using a clean cotton cloth.

Remove the inner part, seeds and cut them into medium sized pieces as shown in the picture below.

Put around 3 cups of water, 3/4 cup of salt in a vessel and bring it to boil. Add chopped unde huli, bring it to boil.

Put around 3 cups of water and around 2 cups salt in another vessel, bring it to boil and keep it aside until it comes to room temperature. (This can be kept for a year and can be used while preparing pickles)

Drain the water content as shown in the picture below.

Put fenugreek seeds in a pan and dry roast it until it becomes very dark in color. Add cumin seeds, black pepper, mustard seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafetida.) Fry them for about 1-2 min until they give nice aroma. Add asafetida and fry them for about 1 min in medium/low flame.  Put red chillies, 1 tsp oil in a pan and fry them in medium/low flame for about 5 mins. Keep this masala aside until it comes to room temperature.

Put this fried masala in a mixer/grinder and powder them as shown in the picture below.

Add sufficient amount of prepared salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)

Transfer this ground masala to a vessel, add the cooked unde huli, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.