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 .