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Home / Recipes / Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)

Photo of Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) by Taruna Deepak at BetterButter

Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)

Taruna Deepak
15 minutes
Prep Time
2 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) RECIPE

We Indians use spices not just in our curries but also in our beverages! This popular non-alcoholic beverage is ideal for summers and is enjoyed as an appetizer and/or as a digestive. I have given it a pineapple twist to tone down the sour flavors of tamarind.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Bihar
  • Roasting
  • Blending
  • Chilling
  • Cold Drink
  • Vegan

Ingredients Serving: 3

  1. 1 and 1/2 tbsp cumin seeds (dry roasted)
  2. 1/4 tsp dry mint powder
  3. 1/2 tsp degi mirch (I think sweet Paprika should work well too)
  4. 8-10 Black Peppercorns, crushed
  5. 1 pinch asafoetida (Heeng)
  6. 1/2 tsp amchur (Dried & powdered raw green mangoes- easily available at Indian stores)
  7. 1/2 tsp Black salt (Kala Namak)
  8. 1/2 tsp regular salt or Sea salt
  9. 1 tbsp tamarind Concentrate
  10. 1- 1 and 1/2 tbsp mint Leaves
  11. 1 tbsp cilantro leaves (Fresh Coriander)
  12. 1 tbsp sugar (adjust in case you intend to not use pineapple juice)
  13. Boondi to serve, optional (Tiny round puffed chick pea flour fritter balls. Available at Indian stores)
  14. water/ Sparkling water
  15. Medium sized pineapple (I could procure a little more than a cup of juice)


  1. Wash the mint and cilantro leaves. Keep them aside.
  2. Peel and slice the pineapple. Using a juicer, extract juice and strain it twice to procure clear pineapple juice.
  3. Grind the dry spices using a spice grinder, then add the tamarind paste, mint leaves and cilantro leaves.
  4. Using 3-4 tbsp of water, make a fine paste. Strain the paste twice so you have a clear concentrated paste. (I used a regular sieve for the first straining and a finely meshed one for the second). Transfer this to a pot or jug.
  5. In a measuring jar, add the pineapple juice and top the rest with water so that you have a total amount of 650 ml (approx) of liquid. Add sugar and stir well to dissolve.
  6. Pour this liquid in the concentrated paste and stir well. Jal Jeera is ready! Let it chill and sprinkle boondi before serving.

Reviews (3)  

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Bindiya Sharma
Bindiya Sharma   May-10-2016

delicious! will try it out soon!!

Sukhmani Bedi
Sukhmani Bedi   May-10-2016

yum!! love how it has pineapple in it

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