Instant Jamun Pickle | How to make Instant Jamun Pickle

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ByAditi Bahl
Created on 17th May 2017
  • Instant Jamun Pickle, How to make Instant Jamun Pickle
Instant Jamun Pickleby Aditi Bahl
  • Instant Jamun Pickle | How to make Instant Jamun Pickle (4 likes)

  • 1 review
    Rate It!
  • By Aditi Bahl
    Created on 17th May 2017

About Instant Jamun Pickle

A sweet and tart Jamun pickle prepared and served instantly.This pickle will change the way you have jamuns, forever.

Instant Jamun Pickle, a succulent delicacy which is famous all over the world. Instant Jamun Pickle is one dish which makes its accompaniments tastier. With the overflow of flavours, Instant Jamun Pickle has always been everyone's favourite. This recipe by Aditi Bahl is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Instant Jamun Pickle, just the perfect situation when you realise that you need to know how to make the perfect Instant Jamun Pickle. So, at that time you can try out this delicious recipe by Aditi Bahl. The recipe of Instant Jamun Pickleis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Instant Jamun Pickle is 10 minute. This recipe of Instant Jamun Pickle is perfect to serve 4. Instant Jamun Pickle is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People
Instant Jamun Pickle

Ingredients to make Instant Jamun Pickle

  • Jamun - 1 Cup
  • Sugar - 2 teaspoon
  • Salt to taste
  • Nigella seeds - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Fenugreek seeds - 1/2 teaspoon
  • Mustard oil - 1 tablespoon
  • Red chili powder - 1 teaspoon
  • Lemon Juice - 1/2 teaspoon (optional)
  • Curry leaves - 5-6

How to make Instant Jamun Pickle

  1. Wash, rinse and dry the Jamuns / indian black berry.
  2. Dry roast the whole spices 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. Sauté and then add salt, red chilli powder, seeds powder and cook on simmer for 2-3 minutes.
  4. Add the sugar and cook for another minute or so till the sugar is well incorporated. Take it off the flame. Taste the pickle. If you like it a little more sour, then add lemon juice and mix.
  5. Serve instantly or store for 2-3 days in an air tight container.

Reviews for Instant Jamun Pickle (1)

Sukhmani Bedi3 months ago
Aditi, these look sooooo tempting
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