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