A mobile grocery vendor visits us every month stocked with frozen Kerala snacks and veggies. Last month when he came, I was busy with kids so my husband met him with my list. When he came back he had a big carry bag full of groceries in one hand and a small packet raised in his other hand.
With a whimsical smile he said, “See I got frozen varikka chakka! (Jackfruit) …”
In a hurry he microwaved it, tasted one sheath and said “uppolam varillallo uppilittathu!!! ” (Means ‘salt is better than salted’).
I replied, “kazhtappettu thinnanda… nammukku varattam ” (Means ‘Don’t eat unwontedly; we can also prepare’).
He raised his eyebrows and said “whatever…”
That night after dinner, I made chakkavaratti. It was just enough to fill a small jam jar! It was dismaying to recollect how abundantly we made jackfruit jam yester-years at home, with one or two whole jackfruits and the hard work behind it!!
Any way I had enough to make a small family happy!
- Jackfruit (chopped) – 2 cups
- Jaggery (grated) – ¾ cup
- Butter / ghee – 1 tbsp
- Cardamom (powdered) – 3 pods
- Water – ¼ cup
- Melt jaggery in ¼ cup water.
- Add chopped jackfruit and cook in high flame.
- When all the water is evaporated and the mixture become dry lower the heat to medium flame.
- Add butter and cardamom and stir continuously.
- When the mixture became in the consistency of sticking all together into a ball remove from fire.
- Allow to cool and store in an airtight container.