Name: Ber ka achaar/jujube pickle recipe by Mona S at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 10
Ingredients: 3 cups ber/jujube, use similar variety shown in picture; 1 tbsp grated jaggery; 2 tbsp yellow mustard; 2 tbsp fennel seeds; 1 tsp cumin seeds; 1 tsp fenugreek seeds; 2 tbsp Red chilli powder; 2 tsp termeric powder; Coarse rock salt as required; 1/2 tsp asafoetida; Mustard Oil as required

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.

Ingredients Serving: 10

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

Instructions

Wash good quality riped ber(not over riped), dry them well.
Press each ber gently and check for insect, discard the bad ones
Heat 1/2 cup mustard oil to smoking point and cool it
Dry roast mustard, fenugreek, fennel and cumin seeds lightly, cool and make a coarse powder.
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.
Fill it in a glass bottle cover the mouth of bottle with a muslin cloth. Keep it in sunlight for a day.
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.
Keep the pickle same way in sunlight for a week and enjoy.

Similar Recipes