Recipe: Jamun Ka Achaar

A good achaar does not need much explanation. This one is tangy, slightly sweet, deeply savoury, and ready to sit in your fridge for months. It pairs with everything — rice, roti, a simple dal. And it gets better with time.

Prep Time: 15 mins | Fermentation Time: 5-7 days | Makes: 1 jar (300ml)

Ingredients

• 500g fresh jamun
• 2 tbsp jaggery (gur), finely chopped
• 1 tbsp rock salt (sendha namak)
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds (methi)
• ½ tsp turmeric powder
• 3-4 green chillies, slit
• 5-6 curry leaves
• 1 tbsp mustard oil
• ½ tsp asafoetida (hing)

Shop the ingredients here

Method

1. Wash the jamun and pat it dry completely. 
2. Remove seeds gently. Prick each jamun 2-3 times with a fork.
3. Heat mustard oil in a pan. 
4. Add mustard seeds and fenugreek seeds. Let them crackle for 30 seconds.
5. Add curry leaves and green chillies. Stir for 1 minute.
6. Add jamun to the pan. Stir gently for 2 minutes.
7. Add jaggery, rock salt, turmeric, and asafoetida. Mix well until coated.
8. Let cool completely. Transfer to a sterilised glass jar. Press jamun down so they’re fully submerged.
9. Cover loosely for 2 days. Then seal tightly. Ready to eat in 5-7 days.