Ber Pickle | Jujube Ber Pickle | How to Make Ber Pickle | Ber Pickle Recipe | Jujube Pickle Recipe | Meetha Ber Pickle | Sweet Ber Pickle | Homemade Ber Pickle | Bear Fruit Pickle |

 

Ber Pickle | Jujube Ber Pickle | How to Make Ber Pickle | Ber Pickle Recipe | Jujube Pickle Recipe | Meetha Ber Pickle | Sweet Ber Pickle | Homemade Ber Pickle | Bear Fruit Pickle | Here is a classic recipe for Ber pickle (Indian jujube/bear fruit pickle), prepared in the North Indian style:

Ingredients:

500g fresh, ripe Ber (Indian jujube/bear fruit)

2 tablespoons Salt (for initial soaking)

1 tablespoon Mustard seeds (Rai)

1 tablespoon Fennel seeds (Saunf)

1 tablespoon Fenugreek seeds (Methi)

1 teaspoon Nigella seeds (Kalonji)

1 teaspoon Cumin seeds (Jeera)

1/2 teaspoon Turmeric powder

1–2 teaspoons red chili powder (to taste)

1 tablespoon Coriander powder

1 teaspoon Black salt

1 tablespoon Amchur (Dry mango powder) or juice of 1 lemon

1/2 cup Mustard oil (or as required)

1/2 teaspoon Asafoetida (Hing)

2 tablespoons Vinegar

Homemade Jujube Ber Fruit Pickle Recipe

Instructions:

Prepare the Ber:

Wash the Ber thoroughly and wipe them dry.

Prick each Ber using a fork or a toothpick so that the flavors of the spices can penetrate deep inside the fruit.

Place the Ber in a bowl, sprinkle 2 tablespoons of salt over them, mix well, and set aside for 2–3 hours. This helps soften the fruit and draws out any excess moisture present in it.

After 2–3 hours, drain the water released by the Ber and gently wipe the fruits dry.

Dry the Ber:

Spread the Ber on a clean cloth and let them air-dry for 1–2 hours. This step is crucial to prevent the pickle from spoiling.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds for 1–2 minutes until they become aromatic. Allow the spices to cool slightly, then coarsely crush or grind them.

Combine the Spices:

In a large bowl, mix the crushed spices with turmeric, red chili powder, coriander powder, black salt, and dry mango powder (amchur).

Mix the Berries and Spices:

Add the dried berries to the spice mixture. Mix gently so that the spices coat the berries thoroughly.

Temper the Pickle:

Heat mustard oil until it begins to smoke; then turn off the heat and let the oil cool down slightly. Now, add the asafoetida (hing).

Pour the tempered oil over the mixture of berries and spices. Add the vinegar and stir well.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Pack the pickle firmly into the jar. Let the pickle mature at room temperature for 3–5 days, shaking the jar daily to ensure it mixes well.

For the best flavor, let it sit for a full week.

Storage:

Store in a cool, dry place, or keep it in the refrigerator to maintain its freshness for a longer period. Always use a dry spoon.

Serving Suggestions:

Enjoy this berry pickle with parathas, theplas, or dal-chawal (lentils and rice), or serve it as a tangy side dish alongside any Indian meal!

If you would like to make a sweeter version—or a Gujarati-style berry pickle—please let me know.