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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First, deseed the jackfruit and slice it into small pieces.
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If you're using standard jackfruit, cook the slices for about 15 minutes or until they become soft. If you're using koozha chakka (a soft and fleshy variety), you can skip this step.
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In a thick-bottomed pan, melt jaggery with a little water. Strain the jaggery syrup to remove any impurities.
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Add the cooked (or raw, if using koozha chakka) jackfruit to the jaggery syrup and mix well.
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Stir continuously and cook until the mixture starts to thicken and the water content begins to disappear.
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Gradually add ghee, a little at a time, while stirring continuously.
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Continue cooking until the mixture becomes thick, glossy, and completely free of moisture.
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Turn off the flame and let it cool completely.
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Store in an airtight container.
Note
Chakka varattiyathu will last longer if there is no water left in the final mix.