Bogorir jola mitha asar / Assamese style hot and sweet jujube pickle

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Mention bogorir jola mitha asar / Assamese style hot and sweet jujube pickle and almost every Assamese will start drooling. Me included! This explosion of heat and sweetness laced with the thick and sticky jaggery syrup with the slight sourness coming from the jujube is more than enough to tickle your tastebuds.

So imagine my delight when I came upon a pack of these ripened and dried jujube in our local Asian grocery store. I had gone to pick up something and as I was walking along the aisles, I almost did a double take! Could it really be? Visions of childhood gorging on this lip smackingly good pickle flashed and I hurriedly bought a pack. I very rarely visit this store but was so glad I did! And they were perfect for the afore mentioned pickle as the jujube need to be ripe and dried before this pickle can be made.

The pickle was made, cooled, stored in an airtight jar and was finished off as swiftly as it was made! And as I type, I wish I had some left to enjoy! Will have to make some more soon. Every household probably has their own variation. This recipe is my version of bogorir jola mitha asar / Assamese style hot and sweet jujube pickle.

Jaggery-

The quality of jaggery I used may be different to yours; mine was very thick and sticky. Just make sure that the syrup is not too thick when you turn off the heat. As it cools it will thicken further and may be too hard. 

Pas puron-

Pas puron / paanch phuron is a whole spice blend of equal proportions of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed

Storage-

I kept the pickle at room temperature. If you want to store for longer, you can keep it in the fridge. I have heard people keep it in the fridge for more than a month, but I personally have not done it. It does not last long in our house, and as the temperatures were still in single digits, it was fine. Remember to use a clean and dry spoon to take out the pickle or it will spoil.

Hope you enjoy it as much as we did! Keep reading for the detailed recipe which includes a video too!


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Recipe card-

Bogorir jola mitha asar / Assamese style hot and sweet jujube pickle

Bogorir jola mitha asar l Assamese hot and sweet jujube pickle

Sunita Bhuyan
A hot and sweet Assamese (from Assam, in North East India) style jujube pickle which is sure to tickle your taste buds; simply irresistable! And easy to make too.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course condiment
Cuisine Assamese

Ingredients
  

  • 285 gms ripened and dried bogori / jujube ; make holes in them to allow absorption of the syrup and spices
  • 370 gms jaggery, chopped (see notes below)
  • cups water
  • ¼ cup mustard oil
  • 3 bay leaves
  • 1 tsp pas puron /paanch phuron (see notes below)
  • 4 whole red chillies
  • 2 1 inch pieces of cinammon sticks
  • 5 cardamom pods, split at one end
  • 2 tsp chilli powder
  • 2 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp salt

Instructions
 

  • Heat a pan and add the mustard oil.
  • When the oil is hot, add the whole spices (bay leaves, paanch phuron, cinnamon, cardamom and dried red chillies)
  • Stir for a few seconds.
  • Add the jaggery and 3/4 C of water.
  • When the jaggery melts, add the bogori / jujube and stir in.
    Bogorir jola mitha asar / Assamese style hot and sweet jujube pickle
  • Add the chilli powder, garam masala powder, turmeric powder and salt.
  • Reduce the heat to low and cook, stirring constantly for 5 minutes.
  • Add the remaining cup of water and stir for another 5 minutes or till the consistency of the syrup is still easy flowing. If it is too thick add a little more water. The syrup will thicken further on cooling.
    Bogorir jola mitha asar / Assamese style hot and sweet jujube pickle
  • Remove from heat and cool completely before storing in sterilised air tight jars. (see notes below)
    Bogorir jola mitha asar / Assamese style hot and sweet jujube pickle
  • Enjoy as a condiment to a meal or even by itself.

Video

Notes

  • The quality of jaggery I used may be different to yours; mine was very thick and sticky. Just make sure that the syrup is not too thick when you turn off the heat. As it cools it will thicken further and may be too hard. 
  • Pas puron / paanch phuron is a whole spice blend of equal proportions of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed
  • I kept the pickle at room temperature. If you want to store for longer, you can keep it in the fridge. I have heard people keep it in the fridge for more than a month, but I personally have not done it. It does not last long in our house, and as the temperatures were still in single digits, it was fine. Remember to use a clean and dry spoon to take out the pickle or it will spoil.
Keyword Assamese, bogorir asar, bogorir jola mitha asar, hot and sweet pickle, jujube pickle

Another Assamese style recipe- Til diya kukura mangxo / Assamese style chicken curry with sesame seeds

Until next time,

Sunita

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