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.
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
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 .