Bogorir jola mitha asar l Assamese hot and sweet jujube pickle
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.
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)
- 1¾ 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.
- 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.
- Remove from heat and cool completely before storing in sterilised air tight jars. (see notes below)
- 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.