Indian Food

Jackfruit Tacos with Pickled Onions & Cilantro Chutney

One of my go-to snacks when I’m craving something savory is a plate of tacos. I like to add a bunch of different stuff to my tacos to make them interesting and more flavorful. Today, I’m sharing my recipe for jackfruit tacos with pickled onions and cilantro chutney, which I found in a cookbook called “The No Meat Athlete” by Matt Frazier.

Do you remember this delicious dish? I made this recipe for the first time a few months back, and it became a regular weekend staple! The flavor is absolutely amazing, and is enhanced by the addition of the pickled onions and chutney. You can also use the chutney in place of the salsa if you want to. The recipe is courtesy of Minimalist Baker, and is simple to make, especially if you already have the ingredients on hand.

Quick, easy, healthy tacos you can make in the summertime—great for parties!. Read more about vegan jackfruit tacos and let us know what you think.

If you’re searching for a fresh way to eat Jackfruit, these Jackfruit Tacos are the way to go! These tacos are bursting with flavor, cooked with fragrant spices and topped with cilantro chutney and pickled onions. These are also vegan and prepared in the Instant Pot!

I grew up eating kathal (as jackfruit is known in Hindi) mostly in two forms: kathal ki sabzi (jackfruit cooked with spices, onions, and tomatoes) and my mother’s renowned jackfruit and chana dal kebabs.

There was also the odd pulao, but these were the two most frequent dishes prepared with jackfruit by Mom. Sarvesh, on the other hand, refused to eat jackfruit. It just wasn’t produced in his home.

Of course, in India, fresh jackfruit was utilized every time. I often have to utilize canned jackfruit in this situation. The fresh jackfruit that we receive here is mainly ripe and sweet, which cannot be utilized in the kind of jackfruit dishes that I wish to make. I’m hoping to come across some unripe green jackfruit here one day!

Green jackfruit from a can is really very good. This time, I used it to create these Jackfruit Tacos, and let me tell you, these tacos are really delicious. These are some of my favorite tacos, and I cook a lot of them.

These jackfruit tacos are based on a number of Indian-inspired jackfruit tacos I’ve lately eaten in Indian restaurants in Seattle and New York. I just tried tacos at a restaurant called GupShup in NYC, and they were fantastic. These jackfruit tacos were served on malabar parotta, and they were delicious.

There are three parts to this recipe.

Apart from the tortillas, this jackfruit tacos recipe has three main components, all of which are equally essential in my view. I strongly advise against missing the chutney and pickled onions. They give this meal depth of taste.

plate with tortillas, 1 bowl filled with jackfruit masala and 2 smaller bowls with chutney and pickled onions

Green jackfruit is cooked with mustard seeds, spices, curry leaves, onion, ginger-garlic, tomato paste, cilantro, and lime juice to make Masala Jackfruit. This taco filling is delicious and just right for these tacos.

Don’t pickled onions just make everything better? And it’s very simple to create at home with only vinegar, sugar, and salt.

Cilantro chutney: I prepare this simple cilantro chutney on a weekly basis. To maintain the consistency a bit thicker, I added some almonds to this one.

This recipe brings all of these elements together to create these very delicious vegetarian tacos. Even if you aren’t a lover of jackfruit like my husband, you’ll like these tacos. I guarantee it!

Ingredients

This dish has a lengthy list of ingredients since there are many components to it. It’s a good idea to prepare the pickled onions and chutney ahead of time if you’re going to make these tacos.

Jackfuit is a fictional character created by Jackfuit.

  • Green jackfruit, canned: do not use the ripe sweet ones; this recipe calls for green jackfruit. The cans can be found at Asian grocery shops or the Asian section of your local supermarket.
  • spices: the jackfruit filling is spiced with both whole (cinnamon, cardamom) and ground spices (coriander, paprika, garam masala), which provide a lot of flavor and fragrance.
  • masala base: the base for the masala is made with onion, ginger-garlic, curry leaves, green chili & tomato paste. I love using tomato paste in my recipes for that rich flavor. You can find them in tubes (that’s the one I prefer) at stores. If you don’t have tomato paste, you can substitute with store bought tomato puree but double it’s quantity since puree isn’t as thick or rich as the paste.

ingredients for making masala jackfruit arranged on a board

For the onions to be pickled

  • I use a mandoline slicer to finely slice the onions for this dish. You may certainly use a knife, but I prefer my mandoline slicer since it works so well!
  • white vinegar & water: I use equal amounts of white vinegar and water, you can also use some apple cider vinegar if you want. I just prefer using plain white vinegar.
  • salt and sugar: the quantity of sugar and salt in pickled onions may be varied according to personal taste. I prefer my pickled onions to be a bit sweeter, so I add a little extra sugar. If you don’t like sugar, simply eat less of it. Chili flakes and peppercorns may be used for a little additional flavor.

To make the cilantro chutney, combine all of the ingredients in a small mixing bowl.

  • cilantro and mint (optional): the chutney is mostly prepared with cilantro; however, mint may be included if desired. It just adds a fresh taste to the chutney, but it’s still delicious without it.
  • Plain milk yogurt or plain almond milk yogurt for a vegan variation of this recipe.
  • Green chile, ginger—adjust the quantity of chillies to taste. I just used one chile, which was a plenty for me. Use 2 or 3 for a spicier version!
  • Salt, sugar, and almonds are all optional ingredients in this recipe. It thickens the chutney, which is exactly what I wanted for these tacos. You don’t have to eat the nuts.

Instructions in Detail

To create pickled onions, start by slicing the onions very thinly. I sliced 1 big red onion into rings with a mandoline slicer (1/8 inch thickness) and then cut each ring in half. In a tall container, such as a mason jar, place the sliced onions. You may also slice them with a normal knife.

Then, in a medium-sized saucepan, combine the vinegar, water, sugar, and salt. Stir until the sugar is fully dissolved. Remove the pan from the heat after the sugar has dissolved and the mixture has become slightly warm. Pour the liquid into the mason jar. With a spoon, press the onions into the mixture until they are completely immersed. Allow it to cool for 20 to 30 minutes at room temperature. In 30 minutes, the onions will have become a beautiful pink hue and will be ready to use.

Place them in the refrigerator while you work on the filling since I like them cold. These onions may also be prepared ahead of time to save time! It’s also up to you whether you want to chop the onions into various shapes. This is also where you may change the quantity of sugar.

pickled onions in mason jar

Cilantro chutney: add all ingredients needed for chutney into a blender- cilantro (remove hard stems, the soft ones are fine), mint leaves (if using), yogurt, green chili, ginger, suga, salt & almonds. Blend until you have a smooth paste. This is again something that you can make in advance. You can also follow this simple cilantro chutney recipe in stead.

2 photographs side by side showing making of cilantro chutney

Masala with Jackfruit

1- Using a strainer, drain the canned jackfruit. Then shred the pieces with a fork or your hands. Place the shredded jackfruit in a mixing dish. Mix in 1/2 teaspoon Kashmiri red chili powder and 1/4 teaspoon turmeric powder until the spices are well distributed throughout the shredded jackfruit. Set this aside for now.

2- Now, on the Instant Pot, hit the sauté button. Add 1.5 teaspoons oil after it seems to be heated. Add a 1-inch cinnamon stick, 2–3 green cardamoms, and 1/2 teaspoon mustard seeds after that. Allow 30 seconds for the spices to sizzle and the mustard seeds to burst.

3- Next, add 1 medium red onion, 1.5 inch ginger, 3 to 4 big garlic cloves, 1 sliced green chile, and 10 to 12 curry leaves, minced. At this time, add 1/4 teaspoon salt, stir, and cook for another 4 to 5 minutes, until the onions are gently caramelized.

4- Deglaze with 1/4 cup water, scraping the bottom of the saucepan with a wooden spatula to remove any browned pieces from the onions sautéing.

step by step picture collage of making jackfruit tacos in instant pot

5- Finally, toss in the shredded jackfruit.

6- Add 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 the remaining 1/2 teaspoon salt, 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 the remaining 1/2 teaspoon salt (adjust to taste). Give it a good swirl.

7- Finally, pour in the remaining 1 cup (8 oz) of water. If you have an 8-quart pot, you may need to add another 1/4 cup.

8- Press the manual or pressure cook button after closing the lid. Cook for 8 minutes on high pressure with the pressure valve in the sealed position. Allow for a 10-minute natural pressure release before manually releasing the remaining pressure.

PS: For firmer jackfruit with more texture, pressure cook for just 4 to 5 minutes with a 10-minute natural pressure release. Because I like softer jackfruit, I cook it for 8 minutes.

step by step picture collage of making jackfruit tacos in instant pot

9- When you open the lid, you’ll see that there’s still a lot of water within; we want the filling to be dry. So press cancel, then hit the sauté button one again. Set sauté to “high” by pressing the sauté (or adjust) button one more.

10- Continue to stir often and cook on “high” for 9 to 10 minutes, or until the water has evaporated. Remove the plug from the instant pot.

11 & 12- Add 2 tablespoons chopped cilantro and squeeze juice from 1/2 of a small lime. The filling is now ready.

step by step picture collage of making jackfruit tacos in instant pot

Warm the tortillas before assembling the tacos (I used small 6-inch tortillas). The jackfruit should be added last, followed by the cilantro chutney and pickled onions. Make all of the tortillas in the same way. Serve right away.

Stovetop Preparation

If you don’t have an Instant Pot, you can still cook these tacos on the stovetop. As directed in the recipe, make the chutney and pickled onions. To cook the jackfruit on the stovetop, follow the directions in the recipe card below.

cilantro chutney being drizzled on top of tacos with a spoon

Tips & Notes

  • Don’t use sweet yellow jackfruit in this recipe. For this dish, you’ll need young green jackfruit. It’s sold at Asian supermarkets.
  • If you don’t like acidic flavors, leave the lime juice out towards the end. Because you’re sprinkling pickled onions on top, the tanginess is amplified.
  • Make the pickled onions and chutney a day ahead of time to save time. The jackfruit will only need to be cooked on the day you intend to enjoy these tacos.
  • As is, the jackfruit and pickled onions are vegan. Make careful you use vegan yogurt to keep the chutney vegan. Plain almond milk yogurt is my preferred option.

If you’ve tried this dish, don’t forget to give it a star rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Jackfruit Tacos with Onions Pickled & Cilantro Chutney is a chutney made from cilantro.

tacos filled with jackfruit and topped with pickled onion and cilantro chutney

Manali

Vegan Jackfruit Tacos with cilantro chutney and pickled onions are made with fragrant spices and served with cilantro chutney and pickled onions! They’re flavorful and easy to make in the Instant Pot!

15-minute prep time

35 minutes to prepare

50 minutes total

Entree Course

Indian and Mexican cuisines

6 tacos per serving

calorie count: 291 kcal

For serving, 6-8 tiny tortillas (wheat/corn)

Pickled Onions

  • To prepare the pickled onions, start by thinly slicing the onions. I sliced 1 big red onion into rings with a mandoline slicer (1/8 inch thickness) and then cut each ring in half. In a tall container, such as a mason jar, place the sliced onions. Then, in a medium-sized saucepan, combine 1/2 cup vinegar, 1/2 cup water, 3 to 4 tablespoons sugar, and 1.5 teaspoons salt. Stir until the sugar is fully dissolved.

  • Remove the pan from the heat after the sugar has dissolved and the mixture has become slightly warm. Pour the liquid into the mason jar. With a spoon, press the onions into the mixture until they are completely immersed. Allow it to cool for 20 to 30 minutes at room temperature. In 30 minutes, the onions will have become a beautiful pink hue and will be ready to use.

Cilantro Chutney

  • 2 bunches cilantro (remove hard stems; soft stems are good), 10 to 15 mint leaves (if used), 6 tablespoons yogurt, 1 green chile, 1/2 inch ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 5 to 6 almonds all go into a blender. Blend until a smooth paste forms.

Masala with Jackfruit

  • Using a strainer, drain the canned jackfruit. Then shred the pieces with a fork or your hands. Place the shredded jackfruit in a mixing dish. Mix in 1/2 teaspoon Kashmiri red chili powder and 1/4 teaspoon turmeric powder until the spices are well distributed throughout the shredded jackfruit. Set this aside for now.

  • Now, on the Instant Pot, hit the sauté button. Add 1.5 teaspoons oil after it seems to be heated. Add a 1-inch cinnamon stick, 2–3 green cardamoms, and 1/2 teaspoon mustard seeds after that. Allow 30 seconds for the spices to sizzle and the mustard seeds to burst.

  • Then add 1 medium red onion cut, 1.5 inch ginger sliced, 3 to 4 big garlic cloves sliced, 1 sliced green chile, and 10 to 12 curry leaves. At this time, add 1/4 teaspoon salt, stir, and cook for another 4 to 5 minutes, until the onions are gently caramelized. Deglaze with 1/4 cup water, scraping the bottom of the saucepan with a wooden spatula to remove any browned pieces from the onions’ sautéing.

  • Then add 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 the remaining 1/2 teaspoon salt to the shredded jackfruit (adjust to taste). Give it a good swirl. After that, pour in the remaining 1 cup (8 oz) of water. If you have an 8-quart pot, you may need to add another 1/4 cup.

  • Press the manual or pressure cook button after closing the lid. Cook for 8 minutes on high pressure with the pressure valve in the sealed position. Allow for a 10-minute natural pressure release before manually releasing the remaining pressure. PS: For firmer jackfruit with more texture, pressure cook for just 4 to 5 minutes with a 10-minute natural pressure release. Because I like softer jackfruit, I cook it for 8 minutes.

  • When you open the top, you’ll see that there’s still a lot of water within; we want the filler to be dry. So press cancel, then hit the sauté button one again. To set sauté to “high,” press the sauté (or modify) button once more. Stir often and cook on “high” for 9 to 10 minutes, or until the water evaporates. Remove the plug from the instant pot. 2 tablespoons cilantro, chopped, and 1/2 lime juice squeezed The filler is now ready to be used.

  • Warm the tortillas before assembling the tacos (I used small 6-inch tortillas). The jackfruit should be added last, followed by the cilantro chutney and pickled onions. Make all of the tortillas in the same way. Serve right away.

Instructions for Cooking on the Stovetop

  • Shred the jackfruit and season it with turmeric and Kashmiri red chili powder to create the jackfruit. In a medium-sized skillet, heat 2 tablespoons oil and add the jackfruit. Cook, stirring often, until the jackfruit softens, about 10 minutes. Take the jackfruit out of the pan. 1 tablespoon oil should now be added to the same pan. After that, add the spices, onion, ginger, garlic, chile, and curry leaves. Cook, stirring occasionally, for 4 to 5 minutes, or until the onions are gently browned. Add the tomato paste, ground spices, salt, and a little amount of water (about 1/2 to 3/4 cup- adjust as required). Stir thoroughly and bring to a simmer before adding the jackfruit. Stir until everything is thoroughly mixed. Cook until all of the water has been absorbed. Add cilantro and lime juice to finish.

  • Don’t use sweet yellow jackfruit in this recipe. For this dish, you’ll need young green jackfruit. It’s sold at Asian supermarkets.
  • If you don’t like acidic flavors, leave the lime juice out towards the end. Because you’re sprinkling pickled onions on top, the tanginess is amplified.
  • Make the pickled onions and chutney a day ahead of time to save time. The jackfruit will only need to be cooked on the day you intend to enjoy these tacos.
  • I prefer my pickled onions sweet, so I add more sugar to them. If you want to consume less sugar, just reduce your intake. 
  • As is, the jackfruit and pickled onions are vegan. Make careful you use vegan yogurt to keep the chutney vegan. Plain almond milk yogurt is my preferred option.
  • If you don’t have tomato paste, you may use store-bought tomato puree instead, but use a bit more, like 4 tablespoons.

calorie count: 291 kcal 54 g carbohydrate 5 g protein 7g fat 1 gram of saturated fat 2 g polyunsaturated fat 4 g monounsaturated fat 1 gram of trans fat 3 milligrams of cholesterol 1393mg sodium 336 mg potassium 4 g fiber 12 g sugar 366 IU Vitamin A 43 milligrams of vitamin C 138 mg calcium 2 mg iron

Another one of my crafting forays. I love cooking for my family and so I often go on to make them different dishes. This time I decided to make a Jackfruit Taco. For those of you who are not familiar with Jackfruit, it is a fruit that resembles a green mango. It is used in making chutneys and also used for making curries. For this recipe, it is used in making Jackfruit Tacos.. Read more about jackfruit lentil tacos and let us know what you think.

Related Tags

This article broadly covered the following related topics:

  • jackfruit tacos vegan
  • jackfruit tacos near me
  • jackfruit tacos slow cooker
  • jackfruit tacos indian
  • curry jackfruit tacos

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