Instant Jamun Pickle/ Indian blackberry Pickle/Black Plum

Instant Jamun Pickle or instant Indian blackberry Pickle is a sweet and tart pickle which will leave its aftertaste on your palette for a long time. Jamuns leaves an astringent flavor at the end of the bite.This pickle recipe makes the aftertaste a bit mild and adds the sweet and sour zing to it.

This an old recipe written in my old recipe books.I had this pickle at a friends house. Her grandma used to make it every summers. I didn’t like Jamun much as a kid. Kids mostly like sweet fruits. Jamun having this peculiar aftertaste leaves the kids with a weird flavor on their tongue. Very reluctantly i took a bite of this pickle and was pleasantly surprised. I remember i glanced at the serving dish many times to confirm that i have not been conned into eating something else as it didn’t taste like Jamun at all.

My friend and her grandma were certainly expecting this reaction and smiled looking at my face.I dont know if i do justice to the recipe,as grandmas hands do have some magic,which they sprinkle on the dishes.But i did store the flavors deep in my memory and then wrote the whole recipe as she told me.

We dont eat very sour and spicy food. If you do,then do add a bit of red chilli and lemon to add the extra bit flavor to your pickle.Pickles are supposed to be spicy,tangy and extra salty to taste perfect.But you may alter as per your preference.

I have made this pickle with may variations. This is the original recipe. You can play with a lot of spices and flavors.I also make a non cooked version and little sweet. This is how you can make the other version:

Wash and dry the jamuns in sunlight for 4-5 hours to dry completely.Then in a clean,dry and air tight container put all the jamuns and pour the marinade over it and mix well. Marinade: lemon juice, salt,sugar,chaat masala,green chilies ,roasted cumin powder,ajwain and lemon rind(pinch or two). Keep it in the sun for a day and its ready to eat .If you wish to have the accurate measurements please leave a comment .

Do leave a comment if you like the post.I love to read your comments.

Instant Jamun Pickle/ Indian blackberry Pickle/Black Plum

Print Recipe

Instant Jamun Pickle or instant Indian blackberry Pickle is a sweet and tart pickle which will leave its aftertaste on your palette for a long time.

• Coursepickles
• Cuisineindian

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 10 minutes

Instant Jamun Pickle/ Indian blackberry Pickle/Black Plum Print Recipe Instant Jamun Pickle or instant Indian blackberry Pickle is a sweet and tart pickle which will leave its aftertaste on your palette for a long time. Coursepickles Cuisineindian Servings Prep Time 4 people 10 minutes Cook Time 10 minutes Servings Prep Time 4 people 10 minutes Cook Time 10 minutes

Ingredients

• 1 cup Jamun /Indian Plum washed and dried
• 2 tsp Castor Sugar
• 1 tsp rock salt or as per taste
• 1/2 tsp Nigella Seeds
• 1/2 tsp mustard seed sarson
• 1/2 tsp fenugreek seeds methis daana
• 1 tbsp mustard oil
• 1 tsp red chilli powder /degi mirch
• 1/2 tsp lemon juice or as per taste/ optional
• 5-6 curry leaves

Servings: people

Instructions

1. Preparation: Wash, rinse and dry the Jamuns/ indian black berry.
2. Dry roast the seeds and roughly crush them in a mortar and pestle.
3. In a wok, heat (burn and cool) the mustard oil and add the seeds powder, curry leaves and jamuns.
4. Sauté and then add salt, red chilli powder, seeds powder and cook on simmer for 2-3 minutes.
5. Add the sugar and cook for another minute or so till the sugar is well incorporated.
6. Take off flame .Now, taste the pickle. If you like it a little more sour, then add lemon juice and mix.
7. Serve instantly or can store for 2-3 days in an air tight container.

Recipe Notes

I have made this pickle with may variations. This is the original recipe. You can play with a lot of spices and flavors.I also make a non cooked version and little sweet. This is how you can make the other version:

Wash and dry the jamuns in sunlight for 4-5 hours to dry completely.Then in a clean,dry and air tight container put all the jamuns and pour the marinade over it and mix well. Marinade: lemon juice, salt,sugar,chaat masala,green chilies ,roasted cumin powder,ajwain and lemon rind(pinch or two).Keep it in the sun for a day and its ready to eat. If you wish to have the accurate measurements please leave a comment .