Boil jackfruit in Salt water after cutting it into pieces. Put it under the sun to dry it's water for 1 day.
Deep Fry jeera, shaumf and mustard seed without oil.
Fry carefully kala jeera, ajwain and methi doesn't let it burn.
Grind all the fried ingredients and add it to the jackfruit and mix it well.
Heat the mustard oil with five spices (5 phoron) 1 TSP then let it cool and add it to jackfruit mixer. Keep it under the sunlight for 1 week then your pickle will be ready to serve.