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Tangy, Spicy & Sweet Jujube and Tamarind Pickle Recipe

Ingredients:

For the Pickle:

Jujube (Boroi) – 250g (washed and slightly slit or pricked)

Tamarind (Tetul) – 100g (seedless preferred)

Sugar or Jaggery – 1 cup (adjust to taste)

Salt – 1 tsp (or to taste)

Turmeric powder – ½ tsp

Red chili powder – 1 tsp (adjust to heat preference)

Roasted cumin powder – 1 tsp

Black salt (optional) – ½ tsp

Mustard seeds (optional) – ½ tsp

Dry red chilies – 1–2 pcs (optional)

Mustard oil – 2–3 tbsp



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Instructions:

1. Prepare the Jujube:

Wash and dry the jujube (boroi). Lightly prick each with a fork or toothpick to help absorb the flavors.

Mix with a little salt and turmeric and let it sit for 30 minutes to soften.



2. Prepare Tamarind Pulp:

Soak tamarind in ½ cup warm water for 15–20 minutes.

Squeeze and strain to remove seeds and fiber, keeping only the pulp.



3. Cooking the Pickle:

Heat mustard oil in a pan until it starts to smoke slightly (this removes bitterness), then let it cool a little.

Add mustard seeds (optional) and dry red chilies. Let them splutter.

Add the jujube and sauté for 3–5 minutes until slightly softened.

Add the tamarind pulp, sugar or jaggery, salt, turmeric, and chili powder.

Stir continuously and cook on medium heat until the mixture thickens and becomes sticky.

Add roasted cumin powder and black salt toward the end.

Taste and adjust salt, sweet, or tangy levels as desired.