There’s something truly magical about Chakka Varattiyathu. The moment you open the jar – that deep, caramel-like aroma of ripe jackfruit, slow-cooked in ghee and jaggery – you know it’s not just a preserve. It’s a memory. A summer packed into a spoon.
In Kerala homes, chakka varattiyathu isn’t just made – it’s prepared with care, patience, and joy, especially when jackfruit trees begin to bend with their weight during the season. Ripe chakka chula (jackfruit flesh) is cleaned, chopped, and slow-cooked until it turns soft, then blended into a thick paste and simmered with jaggery, ghee, and a touch of cardamom. Stirred endlessly, sometimes for hours, until it darkens, thickens, and starts to leave the sides of the uruli – that’s when you know it’s ready.
It’s not just the taste – rich, sweet, and deeply comforting – but also the feeling it carries. In many households, making chakka varattiyathu is a family ritual, often done in bulk to store for months. It’s stored in bharanis or steel tins, hidden away in kitchen cupboards, to be brought out for special breakfasts or surprise guests.
For me, it was always linked to chakka ada, or better yet, chakka pradhaman – that first spoonful on Vishu or a temple offering that left your fingers sticky and your heart full. But honestly, you don’t need a festival to enjoy it. Spread it on a dosa, mix with coconut and eat it as a snack, or simply warm a spoonful and enjoy as it is. Some even mix it with boiled rice and ghee – simple and divine.
Chakka Varattiyathu is more than a preserve – it’s a way of preserving not just fruit, but tradition. In a time when instant recipes rule the kitchen, this one still takes hours, and that’s exactly why it’s special.
Chakka Varattiyathu
Ingredients
Instructions
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To make traditional chakka varattiyathu, first deseed jackfruit and slice
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Now we have to cook it for 15 minutes or until it is well cooked. ( just to make it soft)
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In a thick bottom pan , melt jaggery with little water,(don't forget to strain for impurities )
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Now we will add cooked jackfruit to the jaggery syrup and mix well
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when the water contents starts to disappear and the mix began to thickening add Ghee to the mix
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Add the required amount of ghee till the water contents disappear completely. (Don't forget to stir continuously )
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When everything mix well, switch off flame and let it cool
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Keep it in an air tight container
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Note: The chakka varattiyathu could last longer if there is no water content.
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If you are using Koozha chakka ( a variety of jackfruit more fluffy fleshy) no need to cook, You can use it directly