Bagguri, a vibrant and tangy sweet pickle, is a beloved condiment in many cuisines, offering a delightful balance of sweet and sour flavors. Its unique character comes from a careful blend of spices and a pickling process that ensures a long shelf life – up to six months! This makes Bagguri a perfect addition to your pantry, always ready to elevate your meals with its explosive flavor profile. Whether you're enjoying it with rice, as a side dish, or incorporated into sandwiches and wraps, the versatility of Bagguri is undeniable.
This recipe reveals the secrets to creating your own batch of this delicious pickle, ensuring a consistently delicious result every time. From selecting the freshest ingredients to mastering the precise pickling technique, we'll guide you through every step of the process. Ready to embark on this culinary adventure and create your own jar of delicious, long-lasting Bagguri sweet pickle? Let's get started!
Tools Needed
- Pan
- Sieve
- Gas stove
- Pot
Ingredients
- Bagguri (Jujube): 50 grams
- Cumin seeds: 1/2 spoon
- Coriander seeds: 1 spoon
- Five Foran (a spice mix): 1 spoon
- Ajwain (Carom seeds): 1/2 spoon
- Water: 1/2 cup
- Sweet oil: 1/2 cup
- Luar Pichlakhini (a spice): 1/2 spoon
- Banana salt: 1 spoon
- Jaggery: 125 grams
- Vinegar: 1 spoon
- Khaja spices: 1 spoon
- Kashmiri Jalukia spices: 1 spoon
Step-by-Step Instructions
Step 1. Prepare Bagguri and Spice Paste
- Wash and clean 50 grams of Bagguri thoroughly. Soak overnight for easier processing.
- Prepare Bagrikhini (a spice paste, detailed preparation not specified).
- Cook the Bagguri with 1/2 cup of water until soft (about 2 minutes). Strain excess water.
Step 2. Fry and Combine Ingredients
- Fry the Bagrikhini with cumin seeds, coriander seeds, five foran, and ajwain until fragrant and soft. Turn off the gas.
- Heat the sweet oil in a pan. Add the fried Bagrikhini and Luar Pichlakhini. Fry for 5-6 minutes until fluffy.
- Add banana salt (or more Bagrikhini if banana salt isn't available) and mix well.
Step 3. Cook the Pickle
- In a pot, boil 250 grams of Bagguri, 125 grams of jaggery, and the Bagrikhini mixture for 10 minutes with low gas until the Bagguri is soft.
- Add 1 spoon of vinegar and mix well. Continue boiling for about 8 more minutes. Add Khaja and Kashmiri Jalukia spices. Stir until spices are incorporated and the mixture thickens.
Step 4. Cool and Store
- Turn off the heat and let the mixture cool completely.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If the Bagguri mixture is too thick, add a little more water while cooking.
- This pickle can last for about six months if stored properly.
Nutrition
- Calories: approximately 600-700
- Fat: approximately 30-40g
- Carbs: approximately 80-90g
- Protein: approximately 2-3g
FAQs
1. Can I use other types of vegetables besides the ones listed in the recipe?
While the recipe uses specific vegetables for optimal flavor and texture, you can experiment with similar ones like carrots, green beans, or cauliflower. Keep in mind that the pickling time might need adjustment.
2. How can I ensure my Bagguri pickle lasts for the full 6 months?
Sterilize your jars properly before packing, ensure the vegetables are completely dry before adding them to the brine, and store the pickles in a cool, dark place. Proper sealing is also crucial.
Making your own Bagguri sweet pickle is a rewarding experience, offering a delicious and convenient condiment for months to come. Enjoy the satisfying crunch and vibrant flavors this homemade pickle brings to your meals. Now go forth and pickle!