1largered onionthinly sliced using a mandoline slicer (I set it on 1/8 inch thickness), and then cut each slice in half
1/2cup white vinegar
3-4tablespoonsgranulated white sugaradjust to taste, I prefer sweeter pickled onions so I used 4 tablespoons
1.5teaspoonssaltor to taste
2medium bunchescilantrohard stems removed
6tablespoonsyogurtmilk or almond milk (for vegan)
1green chilior add more to taste
1/2teaspoonsaltadjust to taste
5almondsoptional but recommended
20oz canyoung green jackfruitnot the sweet ripe one
1/2teaspoonkashmiri red chili powder
1green chilisliced, adjust to taste
3/4teaspoonsaltdivided, adjust to taste
1 + 1/4cupswaterdivided
6-8 small tortillas (wheat/corn), for serving
To make the pickled onions, first slice the onions thin. I used a mandoline slicer (1/8 inch thickness) to slice 1 large red onion into rings and then cut each ring into half. Place the sliced onions into a tall container like a mason jar.Then add 1/2 cup vinegar, 1/2 cup water, 3 to 4 tablespoons sugar and 1.5 teaspoons salt to a pan on medium heat. Stir and let the sugar dissolve completely.
Once the sugar dissolves and mixture is little warm, remove pan from heat and pour the mixture into the mason jar. Press the onions with a spoon so that they are submerged into the mixture. Allow it to cool at room temperature for 20 to 30 minutes. You will notice the onions will have a nice pink color in 30 minutes and are basically ready to use.
Add all ingredients needed for chutney into a blender- 2 bunches cilantro (remove hard stems, the soft ones are fine), 10 to 15mint leaves (if using), 6 tablespoons yogurt, 1 green chili, 1/2 inch ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt and 5 to 6 almonds. Blend until you have a smooth paste.
Drain the canned jackfruit using a strainer. Then using a fork or your hands, shred the pieces. Transfer the shredded jackfruit into a bowl. Add 1/2 teaspoon Kashmiri red chili powder and 1/4 teaspoon turmeric powder and mix until all the shredded jackfruit is coated with the spices. Set this aside.
Now, press the sauté button on the Instant Pot. Once it displays hot, add 1.5 tablespoons oil. Then add 1-inch cinnamon stick, 2 to 3 green cardamoms and 1/2 teaspoon mustard seeds. Let the spices sizzle for 30 seconds and the mustard seeds pop.
Then add sliced onions (from 1 medium red onion), chopped ginger (from 1.5 inch ginger) and chopped garlic (from 3 to 4 large garlic cloves), 1 sliced green chili and 10 to 12 curry leaves. Add 1/4 teaspoon salt at this point and stir and cook for 4 to 5 minutes until the onions are lightly browned.Add 1/4 cup water and deglaze scrapping the bottom of the pot with a wooden spatula to remove any browned bits present from sautéing the onions.
Then add the shredded jackfruit along with 2 tablespoons tomato paste, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/4 teaspoon paprika, 1/4 teaspoon sugar and remaining 1/2 teaspoon salt (adjust to taste). Give a quick stir.And then add the remaining 1 cup (8 oz) water. If you have a 8qt, you might need to add additional 1/4 cup here.
Close the lid and press the manual or pressure cook button. Cook on high pressure for 8 minutes with the pressure valve in sealing position. Let the pressure release naturally for 10 minutes and then let quick release the remaining pressure manually.PS: If you prefer firmer jackfruit and more texture- pressure cook for 4 to 5 minutes only with 10 minutes natural pressure release. I do 8 minutes since I like softer jackfruit.
Open the lid and you will see there's a lot of water remaining, we want the filling to be dry. So press cancel and then press the sauté button again. Press sauté (or adjust) button again to set sauté to "high".Stir often and let it sauté on "high" for 9 to 10 minutes" until the water dries off. Unplug the instant pot. Add 2 tablespoons chopped cilantro and squeeze juice from 1/2 of a small lime. The filling is now ready.
To assemble the tacos, warm up the tortillas (I used small 6-inch tortillas). Add the jackfruit and then top with the prepared cilantro chutney and some pickled onions. Make all tortillas similarly. Serve immediately.
To make the jackfruit, shred and then season the jackfruit with turmeric and Kashmiri red chili powder. Heat 2 teaspoons oil in a pan on medium heat and add the jackfruit to it. Cook on medium heat, stirring often until the jackfruit softens, around 10 minutes. Remove jackfruit from pan.Now, to the same pan add 1 tablespoon oil. Then add the spices, followed by onion, ginger, garlic, chili, curry leaves. Cook for 4 to 5 minutes until the onions are lightly browned. Add the tomato paste, ground spices, salt along with some water (around 1/2 cup to 3/4 cup- adjust as needed). Stir well and let it come to a simmer and then add the jackfruit. Stir until it's all well combined.Then cook until all the water is absorbed. Finish with cilantro and lime juice.
Remember to not use sweet yellow jackfruit here. You need to use young green jackfruit for this recipe. Find it at Asian grocery stores.
If you are not big on tangy flavor, feel free to skip the lime juice in the end. Because you are topping these with pickled onions and that also adds to the tanginess.
To pre ahead, make the pickled onions and chutney a day in advance. That way you only have to cook the jackfruit on the day you want to eat these tacos.
I use extra sugar in my pickled onions since I like them that way. If you prefer less sugar, just cut down on it.
The jackfruit and pickled onions are vegan as it is. To keep the chutney vegan, make sure to use a vegan yogurt. My choice is plain almond milk yogurt.
If you don't have tomato paste, substitute with store bought tomato puree but use a little extra, maybe use 4 tablespoons of tomato puree.