CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

    It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

• Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
• Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
• Chakka Pradhaman/Chakka Appam/Kumbilappam/Chakka Ada/ Chakka Varattiyathu/Chakka Puttu etc., from fully Ripe & Sweet Jackfruits.
• Chakka Kuru Mezhukkupuratti/ Jack fruit Seeds Thoran/Chakka Kuru Manga Curry etc., out of Jack fruit seeds.
  

    So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it.  Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own.  It was always done by my husband, who happened to be busy, couldn't extend a helping hand.  So, as they say, there's always a first time - I got into action and with all effort and preparation.  In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.

JACK FRUIT

    My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve.  Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu.  Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery.  It is a kind of preserve which could last for up to a year, if done properly.  Yet another Summer treat with locally available seasonal fruit.

    Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce.  And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season. 

For more JAMS/PRESERVES RECIPES, Click here...

Cuisine - Kerala, India
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 3- 31/2 Cups
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

For more RECIPES WITH JACK FRUIT, Click here... 
  

HOW TO COOK CHAKKA VARATTI - CHAKKA VARATTIYATHU - JACKFRUIT JAM

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

INGREDIENTS:

For Chakka Varatti/Varttiyathu:

Jaggery - 11/2–2 Cups
Water - 3/4 Cup
Ghee - 2–3 Tablespoons
Cardamom Powder - 1/4 Tablespoon (Optional)
Dry Ginger Powder - 1/2 Tablespoon (Optional)

 

METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil until the Jaggery syrup thicken slightly (honey like consistency).
• Then switch off the flame & strain for any impurities.
• Meanwhile, deseed and chop half the amount of Jackfruit pods into small pieces.
• Then grind the remaining jackfruit into a paste and keep it aside.
  
• In a heavy bottomed or a non-stick pan (preferably a bronze Uruli), gently pour in the Jackfruit paste & the Jackfruit slices and give a quick stir.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

• Cook this on a medium-low flame until all the water content in the Jackfruit paste is removed, and it is cooked through. Stir at regular intervals.
• Now, pour in the Jaggery syrup and cook this on a low flame.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

• Sprinkle Cardamom & Dry Ginger powder and give a quick stir.
  
• Stir it at regular intervals, scraping off the sides, and cook until the mixture turns thick.
• The idea is to dehydrate the mixture.  It would turn out into a Jam like consistency.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

•  Pour in the Ghee and mix well. Let it sit on a very low flame for about 3–6 minutes.
• Once you get the desired consistency, switch off the flame and allow it to cool down.
• Ladle it out into clean and dry, sterilized jars.

 

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

NOTES:

• For best results, choose well ripen & fresh Jackfruit for making this Chakka Varattiyathu.
• Use a heavy bottomed or a non-stick pan, I prefer to cook this in a bronze Uruli.
  
• Care should be taken while boiling the Jaggery syrup along with jackfruit purée. The mixture tends to bubble and splutter. Keep out your hands at a safe distance while stirring the mixture.
• Add in the ghee once the Chakka Varttiyathu starts to thicken.  Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.  
• Adjust the amount of Jaggery to suit your sweet tooth.  I have used 11/2 Cups of Jaggery in this recipe. 
• Adding Cardamom & Dry Ginger Powder is purely optional.
  
• Store them in clean and dry, sterilized jars.
• Allow it to cool down completely before refrigerating.
• Stays good for up to a year. 
• For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
• You can also freeze Chakka Varattiyathu, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
  
• Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.