Spicy Jackfruit & Cucumber Salad
A vibrant, refreshing salad with tender boiled jackfruit and crisp cucumber, tossed in a fiery tempering of mustard seeds, green chilies, and curry leaves. A squeeze of lemon ties everything together, making it a light yet bold side dish perfect for summer meals.
For 4 servings
- prep · ~10 min
Boil the jackfruit.
1.Bring 500ml water with 0.25 tsp salt to a rolling boil in a saucepan.2.Add the cubed raw jackfruit and cook until fork-tender but firm (8-10 min).3.Drain the water completely and set the jackfruit aside to cool slightly. - prep · ~3 min
Prep the cucumber.
While the jackfruit cooks, dice the cucumber into small cubes about the same size as the jackfruit pieces. Keep them raw and crisp.
- temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds, dried red chili pieces, and slit green chilies. Sauté until fragrant (20 sec).4.Add curry leaves, hing, and turmeric powder. Stir briefly (10 sec).5.Remove from heat immediately.TIPUse medium heat — high heat burns the mustard seeds and makes them bitter. - mix · ~1 min
Toss the salad together.
1.In a mixing bowl, combine the boiled jackfruit and raw diced cucumber.2.Pour the hot tempering over the vegetables.3.Add salt and freshly squeezed lemon juice.4.Toss gently until everything is well coated. - garnish
Garnish with fresh coriander leaves and serve immediately.
TIPServe right away while the tempering is warm and the cucumber is still crisp. If it sits too long, the cucumber will release water and dilute the flavors.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the jackfruit just until fork-tender – overboiling makes it mushy and it will lose its texture in the salad.
- 2Cut cucumber into cubes the same size as the jackfruit pieces for a uniform mouthfeel in every bite.
- 3Let the boiled jackfruit cool slightly before mixing so the cucumber stays crisp and doesn't steam.
- 4Always use fresh curry leaves – dried ones lack the aromatic punch this tempering needs.
- 5Add lemon juice just before serving to keep the cucumber from softening and the flavors bright.
- 6Serve immediately after tossing – if it sits, the cucumber releases water and dilutes the tempering.
Adapt it for your goals.
Low-oil
Reduce coconut oil to 1 tsp and dry-roast the mustard seeds and cumin in a non-stick pan – perfect for lighter meals without losing the tempering’s fragrance.
high proteinHigh-protein
Add ½ cup of cooked chickpeas or steamed edamame for a protein boost, making this a more substantial lunch or side.
veganVegan
The recipe is already vegan – just confirm the asafoetida (hing) is gluten-free if needed, and you're good to go.
extra crunchyExtra-crunchy
Toss in a handful of crushed roasted peanuts or fried chana dal at the end for an additional layer of crunch and nuttiness.
jainJain
Skip the hing (asafoetida may contain starch) and replace green chilies with black pepper for heat, ensuring all plant foods are used without onion or garlic.
Why this is on our healthy list.
Rich in Dietary Fiber
Both jackfruit and cucumber contribute fiber that supports digestion and helps maintain a healthy gut.
Source of Vitamin C
Lemon juice and fresh green chilies provide natural vitamin C, which aids immunity and collagen production.
Packed with Antioxidants
Curry leaves, turmeric, and cumin seeds are rich in antioxidants that help combat oxidative stress.
Hydrating & Low-Calorie
Cucumber is over 90% water, making this salad naturally hydrating and low in calories, ideal for light summer meals.
Frequently asked questions
No – canned jackfruit is usually ripe or packed in brine and becomes too soft; use tender raw jackfruit (kachcha kathal) for the right texture.
