1. About 300 gms of jackfruit seeds, peel outer covering and the inside brown part was lightly scraped off and cut into 4, lengthwise.

To Grind

1. Put all ingredients in a chutney bowl or blender.
2. Grind with little water to a fine paste and set aside.

Curry

1. Peel and slice the raw mango.
2. In a kadai or pan….add in the cleaned and sliced seeds add 1 cup of water, turmeric, and salt. Once the water has boiled, simmer and cover and cook until the seeds are 3/4 cooked. The seeds have a lot of starch in them, and it mostly depends on the variety of the jackfruit…. some seeds absorbs a lot of water and some does take a bit of time to cook through.
3. Add the mango and about 1 more cup of water. Cover and cook until the mangoes and seeds are cooked through. Now, both have cooked nicely and some of the water has been absorbed again by the seeds…..so, you can add in about 1/2 cup more water….if needed. (the mangoes will be a little mushy once cooked)
4. Add in the ground ingredients.
5. And pour in the seasoning or tadka. Heat a small pan with coconut oil, add in mustard seeds and once it starts to crack, add in sliced shallots (cheriya ulli), whole broken red chilly, and curry leaves. Pour this over the curry….and close with a lid, so that the flavor does not escape.
6. Serve with warm rice.