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Photo of Ber ka achaar/jujube pickle by Mona S at BetterButter
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Ber ka achaar/jujube pickle

May-07-2018
Mona S
40 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Ber ka achaar/jujube pickle RECIPE

#Oman-I live in this beautiful peace loving country. I have lived half of my life away from India, other than family and home there are certain food that makes me nostalgic. During summer vacation when we go 'home'.. As I step in our aagan.. Site of pickle barni, aroma of mustard oil and of ber getting soaked in masalas feel so heavenly! I try to recreate it but something is always lacking.. May be its soil of home country, that makes all the difference.

Recipe Tags

  • Pickling
  • Medium
  • Everyday
  • North Indian
  • Accompaniment

Ingredients Serving: 10

  1. 3 cups ber/jujube, use similar variety shown in picture
  2. 1 tbsp grated jaggery
  3. 2 tbsp yellow mustard
  4. 2 tbsp fennel seeds
  5. 1 tsp cumin seeds
  6. 1 tsp fenugreek seeds
  7. 2 tbsp Red chilli powder
  8. 2 tsp termeric powder
  9. Coarse rock salt as required
  10. 1/2 tsp asafoetida
  11. Mustard Oil as required

Instructions

  1. Wash good quality riped ber(not over riped), dry them well.
  2. Press each ber gently and check for insect, discard the bad ones
  3. Heat 1/2 cup mustard oil to smoking point and cool it
  4. Dry roast mustard, fenugreek, fennel and cumin seeds lightly, cool and make a coarse powder.
  5. Take out masala in a bowl, add grated jaggery, chilli powder, termeric, asafoetida, and salt. Now add ber. Mix it. Add just enough oil so that ber could hold masala properly.
  6. Fill it in a glass bottle cover the mouth of bottle with a muslin cloth. Keep it in sunlight for a day.
  7. Next day add enough mustard oil that you had heated and brought to room temperature. Oil should cover the entire pickle. If needed heat up more oil and cool and add.
  8. Keep the pickle same way in sunlight for a week and enjoy.

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Shelly Sharma
May-13-2018
Shelly Sharma   May-13-2018

Thanks for sharing this recipe.

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