My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Chakka Varatti(Jack fruit jam)

Posted by Annita on August 19, 2006

Chakka Varatti -A Jackfruit delicacy which is solely associated with God’s own country.Keralites always prefer locally and seasonally available ingredients like plantains,mangoes, jackfruits,coconut,tapioca etc in their regular diet.Variety of delicious dishes can be made using these simple and commonly available ingredients.

My last visit to home was during monsoon,when Jackfruits are seen in abundance.Jackfruits when tender,can be used to make variety of savory dishes and when ripe,can be eaten as a fruit or for preparing a kind of jam called Chakka Varatti.Fully ripe jackfruit pulps along with jaggery and ghee, are boiled for a long time and stirred to remove the water content, to make a thick black paste which can be preserved for over a year.Again this Chakkavaratti is used as a key ingredient in authentic dishes like Chakka Pradhaman, Kumbilappam and Ela Adai .

Eventhough it’s a day long process that demands much patience ,the end product is simply worth it.Believe me,you wont have to regret about the efforts.Chakka varatti is usually made in a traditional “Uruli”.(preferrably copper or bronze ,but people uses aluminium “Uruli” nowadays as it is quite cheap and popular).See more about Uruli in LG’s blog.

Chakka Varatti
Chakkavaratti without adding coocnut

This is my Amma’s recipe and here it goes..

Ingredients:-

Chopped Jackfruit
Chopped Jackfruit pulps

Ripe jackfruit pulps chopped fine – 5 cups
Jaggery – 3 cups
Ghee – 1 and 1/2 cup
Grated coconut – 1 and 1/2 cup(Optional)
Water – as needed

Method:-

Pressure cook jackfruit pulps till soft by adding 1/4 cup of water,and smash it well using a spatula.Then grind it to a smooth paste in a blender,but it is again optional.If you like small pieces in your’varatti’,you dont have to do the grinding part.My amma never does this,but some kind of jackfruits with hard pulps,cannot be smashed easily,then you’ll be forced to do the grinding.

Take jaggery in another pan and melt it by adding little water.Filter and remove any stones from the jaggery liquid.Mix in the jaggery into the smashed jackfruit and turn on the stove.Allow the mixture to cook on medium-low heat till the water is reduced.Add one tsp of ghee and grated coconut ,and stir it again.

Chakka Varatti in progress
Cooking Jackfruit & Jaggery mixture

Remember to stir continuosly and not to increase the heat,to prevent it from sticking to the vessel.Add 1 tsp of ghee,whenever it starts to stick,probably in every 15 mts.Continue the process,until you get a dark brown colored,thick and tight jam.Allow it to cool naturally and keep it in a dry air-tight container. This can be stored for 2 weeks in refrigerator.

For longer shelf life,omit grated coconut from the recipe and make the jam real thick,so that all the water content is removed.If properly kept in an air tight container(with no water) in the refrigerator,this stays for atleast 6 months.You can add grated coconut as and when you consume it.

Chakka Varatti

P.S:-You guessed right,I dont get good jackfruits here and photos are taken in my home.My amma prepared Chakka Varatti for me to carry along after my vacation.She hoped it’ll stay for a year,and its all over within 2 months.

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31 Responses to “Chakka Varatti(Jack fruit jam)”

  1. menutoday said

    Hi,
    I love “Chakka-varatti”, thanks for sharing.

    Thanks Menu today

    Annita

  2. prema said

    Hi,
    I haven’t tasted this jackfruit jam at all. Ur step by step pictures are very nice. OMG i love jack fruit so much.. haven’t had it for 1 1/2 yrs. thanks for sharing ur reipe.

    U haven’t tasted  chakka varatti…Ooh…my sympathies with u…Its too good to be missed,Prema..Try it out whenever u get a chance..

    Annita 

  3. Archana said

    I just love it, reminds me of summer vaccations !!! Thank you for the post Annita.
    Archana

    Yes..Archana..u said it..

    Annita 

  4. omana said

    hi,chakkavaratty, I think i have to engage a herculis to stir it?

    No..no..its not that hard Omana..on;ly thing that metters is time and patience..

    Annita 

  5. sarah said

    I haven’t eaten it for 20 years!.. I am homesick now

    Try it out when u get a chance,Sarah…

    Annita

  6. shynee said

    This is a lovely coincidence Annita…tht we both were playing with ‘Jack’ simultaneously!!Hmm..u’r pictures are self explanatory…I often find it difficult to manage the step by step snaps while cooking…You know I’m a bit slow…i can only manage one thing at a time,you r maestro dear!!

    Many many thanks Shynee..

    Annita 

  7. Annita, The pictures are really nicE:) My mom keeps “chakkavaratti” as filling for ela ada. Most of the time we eat just the jam– Thanks for the recipe-:)

    My mom also use it to prepare ada only…Chakka ada is very delicious,rt?

    Annita

  8. RP said

    Chakka is something I miss very seriously here. Nice pictures!

    Me too,RP!!

    Annita

  9. Puspha said

    WOW!!! Very interesting. I bet itz super yummy.

    yes..pushpa..it is super yummy..

    Annita

  10. Arjuna said

    Annita
    This is a great recipe, I have never tried this jam before.

    Try it out when u get a chance,Arjuna

    Annita

  11. Rg said

    wow! annita….enjoying your amma’s chakka varatti all by youself without sharing with us, eh? Njangale kodhi-pi-kyaanelle? :))enjoy, enjoy. Now-a-days we get cut-up jackfruit in international markets here but since it’s expensive, I haven’t bought it yet. anyways, nice of you to blog abt this delicious fruit recipe.

    Yeah..here also i’ve seen jackfruits in an interntional market..It was quite expensive and was not fresh too..

    Annita

  12. Reshmi Menon said

    annita,
    kurachu ayachu tarumoo??..my grandmother used to make this chakkavaratti,ur recipe and pics took me back to my ‘taravaadu’ and “kuttikaalathey aa nalla ozivukaalangal”..
    ezuthi vannapol akae mangilsh ayee poyee alle..;))

    yes..yes rashmi…summer holiday special aanalle chakka varatty…

    “Oormakal oodi kalikkuvaanethunna muttathe chakkara “PLAAVIN” chuvattil…..”

    Annita

  13. K.Sivakumaran said

    I want to know how do recevie your vanitha recipe book to London.

    Many Thanks

    Actually I haven’t subscribed a recipe book as such,just the ordinary Vanitha magazine,but it always contains some good recipes.

    You can subscribe it  from the link http://www.manoramaonline.com/cgi-bin/MMeMart.dll/presidio/demand/home.do .If that doesn’t work,go to http://www.manoramaonline.com and click on “Subscribe’ link.Hope this helps.

    And thanks for visiting my blog

    Annita 

  14. Somy said

    hi chechi,

    i ve seen ur blog accidently when i was searching for ulli theeyal.. i tried it and came out well… thanks a lot…
    and one more thing you can preserve chakka varattiyathu for years together in sugar syrup. make it small balls and keep in sugar syrapu. At home my amma keeps like that…

    thanks for that information,Somy..i haven’t heard of it…
    And happy to know that you liked my ulli theeyal
    Annita

  15. roopa said

    Hi Annita,

    I liked your recipes a lot. I love chakka varatti, mom used to prepare it whenever i used to come back for holidays from college…Thanks for the recipes :)

  16. [...] (chakka) pradhaman is usually made with chakka varatti (Jackfruit jam). In summer, people in Kerala cook down ripe jackfruit with ghee and jaggery to a [...]

  17. purna said

    i have prepared jackfruitjam as told by you and it is very delicious………..

  18. Rafeeq said

    Hi, Enikk kurach chakka ayakkamo? njaan gulfilanu, chakka kanda kalam marannu. leavinu nattil varumpol chakkayundavilla….anitha, nee ayakkunnenkil..enney eee ID yi bandappeduka..
    dohaclt88@yahoo.com
    Ok?
    Thanks,

  19. leveena said

    got 2 kg jackfruit ripe gonna try this recipe thanks leveena mathew ic colony borivili w

  20. AS Vishnu Vamsha said

    What a delicious treat. thanks..

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  23. ajesh said

    got 2 kg jackfruit ripe gonna try this recipe thanks leveena mathew ic colony borivili w

  24. ajesh said

    What a delicious treat. thanks

  25. ajesh said

    i have prepared jackfruitjam as told by you and it is very delicious………..

  26. ajesh said

    i ve seen ur blog accidently when i was searching for ulli theeyal.. i tried it and came out well… thanks a lot…
    and one more thing you can preserve chakka varattiyathu for years together in sugar syrup. make it small balls and keep in sugar syrapu. At home my amma keeps like that…

    thanks for that information,Somy..i haven’t heard of it…
    And happy to know that you liked my ulli theeyal
    Annita

  27. ajesh said

    hakka is something I miss very seriously here. Nice pictures!

  28. monu said

    Chakka Varatti(Jack fruit jam)

    Posted by Annita on August 19, 2006

    Chakka Varatti -A Jackfruit delicacy which is solely associated with God’s own country.Keralites always prefer locally and seasonally available ingredients like plantains,mangoes, jackfruits,coconut,tapioca etc in their regular diet.Variety of delicious dishes can be made using these simple and commonly available ingredients.

    My last visit to home was during monsoon,when Jackfruits are seen in abundance.Jackfruits when tender,can be used to make variety of savory dishes and when ripe,can be eaten as a fruit or for preparing a kind of jam called Chakka Varatti.Fully ripe jackfruit pulps along with jaggery and ghee, are boiled for a long time and stirred to remove the water content, to make a thick black paste which can be preserved for over a year.Again this Chakkavaratti is used as a key ingredient in authentic dishes like Chakka Pradhaman, Kumbilappam and Ela Adai .

    Eventhough it’s a day long process that demands much patience ,the end product is simply worth it.Believe me,you wont have to regret about the efforts.Chakka varatti is usually made in a traditional “Uruli”.(preferrably copper or bronze ,but people uses aluminium “Uruli” nowadays as it is quite cheap and popular).See more about Uruli in LG’s blog.

    Chakkavaratti without adding coocnut

    This is my Amma’s recipe and here it goes..

    Ingredients:-

    Chopped Jackfruit pulps

    Ripe jackfruit pulps chopped fine – 5 cups
    Jaggery – 3 cups
    Ghee – 1 and 1/2 cup
    Grated coconut – 1 and 1/2 cup(Optional)
    Water – as needed

    Method:-

    Pressure cook jackfruit pulps till soft by adding 1/4 cup of water,and smash it well using a spatula.Then grind it to a smooth paste in a blender,but it is again optional.If you like small pieces in your’varatti’,you dont have to do the grinding part.My amma never does this,but some kind of jackfruits with hard pulps,cannot be smashed easily,then you’ll be forced to do the grinding.

    Take jaggery in another pan and melt it by adding little water.Filter and remove any stones from the jaggery liquid.Mix in the jaggery into the smashed jackfruit and turn on the stove.Allow the mixture to cook on medium-low heat till the water is reduced.Add one tsp of ghee and grated coconut ,and stir it again.

    Cooking Jackfruit & Jaggery mixture

    Remember to stir continuosly and not to increase the heat,to prevent it from sticking to the vessel.Add 1 tsp of ghee,whenever it starts to stick,probably in every 15 mts.Continue the process,until you get a dark brown colored,thick and tight jam.Allow it to cool naturally and keep it in a dry air-tight container. This can be stored for 2 weeks in refrigerator.

    For longer shelf life,omit grated coconut from the recipe and make the jam real thick,so that all the water content is removed.If properly kept in an air tight container(with no water) in the refrigerator,this stays for atleast 6 months.You can add grated coconut as and when you consume it.

    P.S:-You guessed right,I dont get good jackfruits here and photos are taken in my home.My amma prepared Chakka Varatti for me to carry along after my vacation.She hoped it’ll stay for a year,and its all over within 2 months.

  29. monu said

    Chakka Varatti(Jack fruit jam)

    Posted by Annita on August 19, 2006

    Chakka Varatti -A Jackfruit delicacy which is solely associated with God’s own country.Keralites always prefer locally and seasonally available ingredients like plantains,mangoes, jackfruits,coconut,tapioca etc in their regular diet.Variety of delicious dishes can be made using these simple and commonly available ingredients.

    My last visit to home was during monsoon,when Jackfruits are seen in abundance.Jackfruits when tender,can be used to make variety of savory dishes and when ripe,can be eaten as a fruit or for preparing a kind of jam called Chakka Varatti.Fully ripe jackfruit pulps along with jaggery and ghee, are boiled for a long time and stirred to remove the water content, to make a thick black paste which can be preserved for over a year.Again this Chakkavaratti is used as a key ingredient in authentic dishes like Chakka Pradhaman, Kumbilappam and Ela Adai .

    Eventhough it’s a day long process that demands much patience ,the end product is simply worth it.Believe me,you wont have to regret about the efforts.Chakka varatti is usually made in a traditional “Uruli”.(preferrably copper or bronze ,but people uses aluminium “Uruli” nowadays as it is quite cheap and popular).See more about Uruli in LG’s blog.

    Chakkavaratti without adding coocnut

    This is my Amma’s recipe and here it goes..

    Ingredients:-

    Chopped Jackfruit pulps

    Ripe jackfruit pulps chopped fine – 5 cups
    Jaggery – 3 cups
    Ghee – 1 and 1/2 cup
    Grated coconut – 1 and 1/2 cup(Optional)
    Water – as needed

    Method:-

    Pressure cook jackfruit pulps till soft by adding 1/4 cup of water,and smash it well using a spatula.Then grind it to a smooth paste in a blender,but it is again optional.If you like small pieces in your’varatti’,you dont have to do the grinding part.My amma never does this,but some kind of jackfruits with hard pulps,cannot be smashed easily,then you’ll be forced to do the grinding.

    Take jaggery in another pan and melt it by adding little water.Filter and remove any stones from the jaggery liquid.Mix in the jaggery into the smashed jackfruit and turn on the stove.Allow the mixture to cook on medium-low heat till the water is reduced.Add one tsp of ghee and grated coconut ,and stir it again.

    Cooking Jackfruit & Jaggery mixture

    Remember to stir continuosly and not to increase the heat,to prevent it from sticking to the vessel.Add 1 tsp of ghee,whenever it starts to stick,probably in every 15 mts.Continue the process,until you get a dark brown colored,thick and tight jam.Allow it to cool naturally and keep it in a dry air-tight container. This can be stored for 2 weeks in refrigerator.

    For longer shelf life,omit grated coconut from the recipe and make the jam real thick,so that all the water content is removed.If properly kept in an air tight container(with no water) in the refrigerator,this stays for atleast 6 months.You can add grated coconut as and when you consume it.

    P.S:-You guessed right,I dont get good jackfruits here and photos are taken in my home.My amma prepared Chakka Varatti for me to carry along after my vacation.She hoped it’ll stay for a year,and its all over within 2 months

  30. monu said

    Chakka Varatti(Jack fruit jam

    Posted by Annita on August 19, 2006

    Chakka Varatti -A Jackfruit delicacy which is solely associated with God’s own country.Keralites always prefer locally and seasonally available ingredients like plantains,mangoes, jackfruits,coconut,tapioca etc in their regular diet.Variety of delicious dishes can be made using these simple and commonly available ingredients.

    My last visit to home was during monsoon,when Jackfruits are seen in abundance.Jackfruits when tender,can be used to make variety of savory dishes and when ripe,can be eaten as a fruit or for preparing a kind of jam called Chakka Varatti.Fully ripe jackfruit pulps along with jaggery and ghee, are boiled for a long time and stirred to remove the water content, to make a thick black paste which can be preserved for over a year.Again this Chakkavaratti is used as a key ingredient in authentic dishes like Chakka Pradhaman, Kumbilappam and Ela Adai .

    Eventhough it’s a day long process that demands much patience ,the end product is simply worth it.Believe me,you wont have to regret about the efforts.Chakka varatti is usually made in a traditional “Uruli”.(preferrably copper or bronze ,but people uses aluminium “Uruli” nowadays as it is quite cheap and popular).See more about Uruli in LG’s blog.

    Chakkavaratti without adding coocnut

    This is my Amma’s recipe and here it goes..

    Ingredients:-

    Chopped Jackfruit pulps

    Ripe jackfruit pulps chopped fine – 5 cups
    Jaggery – 3 cups
    Ghee – 1 and 1/2 cup
    Grated coconut – 1 and 1/2 cup(Optional)
    Water – as needed

    Method:-

    Pressure cook jackfruit pulps till soft by adding 1/4 cup of water,and smash it well using a spatula.Then grind it to a smooth paste in a blender,but it is again optional.If you like small pieces in your’varatti’,you dont have to do the grinding part.My amma never does this,but some kind of jackfruits with hard pulps,cannot be smashed easily,then you’ll be forced to do the grinding.

    Take jaggery in another pan and melt it by adding little water.Filter and remove any stones from the jaggery liquid.Mix in the jaggery into the smashed jackfruit and turn on the stove.Allow the mixture to cook on medium-low heat till the water is reduced.Add one tsp of ghee and grated coconut ,and stir it again.

    Cooking Jackfruit & Jaggery mixture

    Remember to stir continuosly and not to increase the heat,to prevent it from sticking to the vessel.Add 1 tsp of ghee,whenever it starts to stick,probably in every 15 mts.Continue the process,until you get a dark brown colored,thick and tight jam.Allow it to cool naturally and keep it in a dry air-tight container. This can be stored for 2 weeks in refrigerator.

    For longer shelf life,omit grated coconut from the recipe and make the jam real thick,so that all the water content is removed.If properly kept in an air tight container(with no water) in the refrigerator,this stays for atleast 6 months.You can add grated coconut as and when you consume it.

    P.S:-You guessed right,I dont get good jackfruits here and photos are taken in my home.My amma prepared Chakka Varatti for me to carry along after my vacation.She hoped it’ll stay for a year,and its all over within 2 months

  31. [...] http://deepann.wordpress.com/2006/08/19/chakka-varattijack-fruit-jam/ [...]

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