Tender jackfruit chutney (Kadgi koot)

kadgi koot

Koot in Konkani is a dish with raw coconut paste. As I mentioned earlier, jackfruit dishes are very popular among Konkanis. This is one dish which has very unique taste to it.

Since the coconut paste in it is not cooked, this gets spoiled very soon. So it is usually refrigerated soon after it is prepared. In a very hot weather of summer, a cold side dish like this makes the meal heavenly. Before refrigerators became integral part of Konkani homes, the coconut was roasted well and then ground to paste. This helps to increase the lifetime of the dish by few hours :).

Suran/surn (elephant root yam) koot is also made on similar lines.

Ingredients:
2 cups raw jackfruit
1 cup fresh/frozen coconut
4-5 red chilies
1/4 tea spn tamarind extract or 2-3 pieces of tamarind
1 tea spn mustard seeds
1/4 tea spn fenugreek seeds
A pinch asafoetida
4-5 curry leaves
Oil
Salt

Method:
Cook the jackfruit pieces in cooker along with salt. Remove and discard any extra water and use only the pieces. Cool to room temperature.

kadgi koot1kadgi koot2kadgi koot3

Heat a little oil and fry 1/2 tea spn mustard seeds, fenugreek seeds, asafoetida. Grind with coconut, tamarind, red chilies and salt(be careful while adding salt as there is salt added to cooked jackfruit). to a smooth chutney consistency. Do not add too much water.
Heat a little oil and add remaining mustard seeds. When they start popping, add curry leaves. Pour the seasoning over chutney.
Now mix the jackfruit pieces. Refrigerate it.
Serve as a side dish with rice and some dal.

Serves : 3-4
Preparation time : 30mins.

28 thoughts on “Tender jackfruit chutney (Kadgi koot)”

  1. You posted one of my favorites. I am yet to try this independently. I never liked the canned raw jackfruit. The pictures look so appealing Shilpa. Thanks for posting.

  2. Hi Shilpa,

    I am unable to view images on both your recipe and artcampus sites since 4-5 months. I tried both IE and firefox. Does anyone else also face this issue?

    -Supriya

  3. Shilpa,
    Cute chutney. I ve never had jackfruit… What does it taste like? I saw some canned here in the store around the corner. Would that work as substitute?

    Shilpa: Zlamushka, canned jackfruit works, but it is not very popular(like any other canned goods). Check if your Indian grocer has frozen green jackfruit. That works quite well. Since it is a jackfruit season in India now, our Indian grocer keeps even fresh ones.

  4. This sure looks great, new to me! I need to chk wt amma, what we call it. I have tasted it with ponasu for sure…we make something similar with pas-ponasu.(donno its english name, but have gobbled on the ripe ones which is jeev-kadgi size and many marble sized gharo like ponasu-tastes awesome!)

  5. I thought mallus have figured out all possible uses of jackfruit by now, but this is a totally new dish… 🙂 I will send it to my mom, I can’t stand the canned raw jackfruit.

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  7. Hi! Shilpa, glad to see you back with full of traditional dishes. Though I make surna koot and batatya koot I have never made kadage koot. Must try one of these days. Another tasty dish of raw jack friut is pickles or adagayee. I am sure your readers will enjoy it.

  8. Hi,

    I’ve had surna koot many times, but didn’t know about kadgi koot. Incidentally, I made kadgi today, but punjabi style. 🙂

  9. Hi Shilpa:

    Did not know of this dish before! WoW!
    Will have to try it out when I visit Mumbai/Kumta in July.

    The Kadgi Chacko is one of my favorites. see here:
    http://arunshanbhag.com/2005/11/09/kadgi-chakko/

    btw, did you do this in Kodkani or do you get fresh kadgi where you now live?

    Thanks for sharing!

    Shilpa: Arun, I ate this while I was in Kodkani. But I saw fresh jackfruit in Indian store the other day. Have to check out next time :). I have seen raw green jackfruit in frozen section in Indian store, which works fine too

  10. Thank you Shilpa for the pointer to the Frozen Kadgi; I have seen it here too. Will ask M to try it out over the next few weeks!

    We generally stock the canned kadgi for the chacko, which is pretty good.

  11. This is new to me……though i would love to try it. Thanks for your kind words on the blog. I hope you are well.

    cheers,
    trupti
    The Spice Who Loved Me

  12. I love young jackfruit. i made a similar dish a few months ago, but it had no souring ingredient. I added some lime juice and then I loved it! So yours has tamarind…and methi! Looks way good so I have bookmarked to try.

  13. Hello Shilpa,
    Thanks for a great site. My mother is from Mangalore, and it is a delight to see so many familiar recipe names etc. I’m first going to try your mango dish.

    I LOVE jackfruit: do you know if it would be okay to use canned jackfruit (assuming it is available)? It isn’t easy to get jackfruit in the US — in fact, I only remember seeing it in Hawaii :(.

  14. aloha,
    i live on the big isle of hawaii and have a jackfruit tree. i am an aspiring krishna devotee & have had jackfruit subji(sp) many times & like it very much. but i am trying to find a recipe for green(unripe) jackfruit subji. and i especially need to know when the jackfuit is ready to be harvested.
    currently, i wait until the jackfruit is ripe, remove the seeds & inedible parts, freeze the ripe jackfruit, then put it thru a champion juicer and it makes a delicious sorbet.

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