How to Make Assamese Bogorir Achar (Indian Jujube Pickle)

Winter season is finally preparing for its return journey as mango flowers are blooming everywhere. This is the season when flowers are blooming everywhere and the harshness of winter is retreating. This is also the season when Indian Jujubes or Bogori, as we call it in Assamese, are ripe. Indian Jujube trees are found everywhere in Assam and it is one of the most popular fruits in Assam. In a typical winter afternoon, you would find women and men alike devouring Indian Jujube salad or Bogori Kuta (Assamese) along with fresh coriander leaves, salt, green chilies and mustard oil. Eat it on a banana leaf and you would find nirvana in every bite of it. It is one of the delicacies that you must try in your visit to this awesome state, Assam. It is the season when you get to eat the Indian Jujube Pickle too!

 

Winters in India are busy affairs. We make pickles of everything that is available during winters. As you need to leave the pickled batches under the sun for continuous 10-12 days, it becomes a regular daily chore. Lines of pickle jars bathing under the sun is a common scene during winter in a regular Indian household. Cauliflowers, carrots, radish, elephant apple, star fruits, Indian Jujube, you name it and a jar will be handed to you. Among all the pickles that will water your mouth just with its aroma is Indian Jujube pickles. There is a saying that you can’t eat bogori alone as its aroma would give you away. Same thing goes with its pickle. A simple100-gramm pickle is enough to fill the whole house with its aroma. As it grows in abundance and ripens quickly, making pickle is one of the best things to preserve this little fruit for some more days.

 

Honestly, I have never taken the pickle making thing seriously. I hated the process as it takes so long to get the result and never paid any attention to the details. Ma, in spite of her busy schedule, would make batch after batch of various pickles at different seasons and I would be a mere spectator. It is after long when I found interest in pickles but it was late to learn or know every tiny detail about pickling. However, I do my best to try and make pickles out of seasonal things. This season, I tried my hands on Indian Jujube pickle for the first time. I feared to ruin it but much to my surprise, it turned quite well.

Please note that Indian Jujube can be pickled using two different methods, one sweet and the other one, sour. I made the sour one as I loved it more and hopefully will make the sweet one with the last batch of the season. But before going to the recipe, let us know the health benefits of Indian Jujube or bogori.

How to Make Assamese Bogorir Achar (Indian Jujube Pickle)

Health Benefits of Indian Jujubes

Indian Jujube or Chinese date or bogori is a native tree to South East Asia. It is said to be a native to Yunnan in China and thought to be migrated from there when north east India had mongoloid influx two millenniums ago.

The fruit of Indian Jujube tree has utmost commercial importance for its flavor and amazing health benefits. In one of the scientific studies, it was found that it has anti-cancerous properties and can fight a certain form of Leukemia. Here are the health benefits of Indian Jujube.

  • Improves immunity system.
  • Helps in maintaining good body weight.
  • Helpful in stress.
  • Good for the digestive system.
  • Have antioxidants,
  • Good for our skin.
  • Good for blood circulation.
  • Energy booster.

 

Recipe for Indian Jujube Pickle/Bogorir Achar

 

Indian Jujube Pickle/ Assamese Bogorir Achar
Write a review
Print
Ingredients
  1. 30 Indian Jujubes
  2. 300 ml Mustard oil
  3. 1 tablespoon fennel seeds, crushed
  4. 2 tablespoons mustard seeds, crushed.
  5. Salt
Instructions
  1. Sundry the Indian Jujubes for 4-5 days.
  2. Once they are ready, wash them and pat dry.
  3. Now heat mustard oil in a pan.
  4. Once it receives smoking point, add the crushed fennel seeds and mustard seeds.
  5. Switch off the gas immediately.
  6. Add the jujubes and salt.
  7. Stir well.
  8. Let the jujubes sit till they cooled.
  9. Once cooled, bottle them.
  10. Put the jar in sunshine for another 10 days to get excellent result.
Notes
  1. Do not forget to stir them once a day so that all the fruits soak oil+spice mix.
Foodie On The Road http://foodieontheroad.com/

Leave a Reply

Your email address will not be published. Required fields are marked *