Raccha Dha Chutney – Jackfruit Rind Chutney

Last Updated on February 24, 2021 by Babita

Raccha dha Chutney is a spicy, tangy chutney whose main ingredient is preserved jackfruit rinds. This chutney is a Mangalorean recipe that is prepared during the monsoon season as a sustenance food and served with hot rice or Ganji (rice soup).

For the past few summers, I have been very fortunate to find the whole jackfruit in our local Indian and Asian stores. If you check out my YouTube Video “How to Cut Open a Jackfruit”, I have shown you, how to extract all the parts of Jackfruit including the yellow bulbous fruit and the seeds.

Did you know you can use Jackfruit Rinds?

Well, Yes! You can use jackfruit rinds to make savory, tangy, and spicy chutney. However, before you use the Jackfruit rinds you have to preserve them in saltwater. The picture below is of the rinds I preserved in salt water in August 2020. So at this point it has been in the salt water for a little under 6 months. You can click this link to learn how to process and preserve the jackfruit rinds.

Jackfruit grow in abundance during the summer season in some parts of India. It is common to see a huge Jackfruit tree in the backyard of Mangalorean homes. While the yellow fruit is consumed immediately either directly or in other recipes, the seeds and rinds are preserved for future use.

Raccha dha chutney is the Tulu language name for it. This chutney is prepared during the monsoon season and months after that. This chutney is prepared as sustenance food. During monsoon season when fresh vegetables and other ingredients are in short supply, this jackfruit rind chutney is something people could depend on.

Instructions on how to use Preserved Jackfruit Rinds

• The first step of this recipe is to remove the rinds from the salt water and rinse it with plain water around 4 to 5 times. This step is done to remove all the excess salt from the rinds.
• Once, that is done, you can then coarsely chop it up into small pieces.

Ingredients for Raccha Dha Chutney

• 1 cup up Jackfruit rinds (coarsely chopped)
• 1 cup grated coconut
• 3-4 dry red chili
• 2 small cloves of garlic
• 1/2 tsp of mustard seeds
• 3/4 to 1 cup of water

Instructions to Make Jackfruit Rind Chutney

• Dry roast dry red chili in a frying pan for couple of seconds.
• In a blender add coconut, dry red chilis, garlic and mustard seeds
• Add water gradually and blend it to a fine paste.
• In a mixing bowl, combine the coconut paste with the jackfruit rinds.
• With your hands mix both of them together and crush the rinds further to incorporate all its flavor.

How to Serve Raccha Dha Chutney

• Serve it with some warm rice or hot ganji (rice soup).
• You can also serve it dosa or idli.