Rose Apple Pickle | Homemade Rose Apple Pickle | How to Make Rose Apple Pickle Recipe | Rose Apple Pickle Recipe at Home | Jamrul (Rose Apple Pickle) Pickle |

 

Rose Apple Pickle | Homemade Rose Apple Pickle | How to Make Rose Apple Pickle Recipe | Rose Apple Pickle Recipe at Home | Jamrul (Rose Apple Pickle) Pickle | Rose Apple Pickle (Jamrul Pickle) Recipe: Here is a delicious and unique recipe for Rose Apple Pickle (also known as Jamrul pickle or Water Apple pickle). Rose apples (Syzygium jambos)—also referred to as water apples or jamrul—are juicy, mildly sweet fruits that are quite popular across South and Southeast Asia. Their crisp texture makes for a refreshing, tangy, and slightly spicy pickle.

Ingredients

Rose Apples (Jamrul / Water Apples): 500 grams

Salt: 1–2 tablespoons (to taste)

Turmeric Powder: 1 teaspoon

Red Chili Powder: 1–2 teaspoons

Mustard Seeds (Rai): 1 tablespoon

Fennel Seeds (Saunf): 1 teaspoon

Fenugreek Seeds (Methi): ½ teaspoon

Nigella Seeds (Kalonji): ½ teaspoon

Mustard Oil: ¼ cup

Lemon Juice or Vinegar: 2 tablespoons (for tanginess and preservation)

Asafoetida (Hing): A pinch (Optional)

Homemade Rose Apple Pickle Recipe

Instructions

Prepare the Rose Apples:

Thoroughly wash and dry the rose apples.

Cut them into quarters or smaller pieces, and remove the seeds.

Salt and Set Aside:

Sprinkle salt and turmeric powder over the cut rose apple pieces.

Mix them well and set them aside for 1 hour.

If any liquid has leached out of the fruit, drain it off and gently pat the pieces dry with a clean cloth.

Roast and Grind the Spices:

Lightly dry-roast the mustard seeds, fennel seeds, and fenugreek seeds for 1–2 minutes.

Allow them to cool, then coarsely grind them.

Assemble the Pickle:

In a large bowl, combine the rose apple pieces, the ground spices, nigella seeds, red chili powder, and asafoetida. Mix all the ingredients thoroughly.

Add the Oil and Lemon Juice:

Heat the mustard oil until it begins to smoke. Then, let it cool down slightly.

Add this oil—along with the lemon juice or vinegar—to the pickle mixture.

Stir everything well to ensure the spices coat all the fruit pieces evenly.

Store and Let the Pickle Mature:

Transfer the pickle into a clean, dry glass jar.

Allow the pickle to mature at room temperature for 1–2 days; during this time, stir or shake it daily.

It is ready to eat in about 2 days; however, to preserve its crispness, it is best consumed within 1–2 weeks. 

Tips:

Always use a dry spoon when scooping out the pickle.

Refrigerate the pickle to keep it fresh for longer and to maintain its crisp texture.

You can adjust the quantities of chili and salt according to your personal preference.

For a sweet-and-sour flavor, you may also add a small amount of sugar or jaggery.

This refreshing pickle makes for a delightful, tangy side dish to accompany Dal-Chawal (lentils and rice), Parathas, or snacks. If you would like any variations, an oil-free version, or the recipe in Hindi, please let me know!