Indian Plum (Jujube) Pickle

Jujube fruit or red Chinese dates are tiny, sweet, and round in shape and are mostly grown in South Asia. They become dark red and wrinkled when ripe and mostly grow on large flowering shrubs or trees and are seasonally available from February to April. ‘Kul’ (jujube fruit) is synonymous with Saraswati puja wherein it is served as an offering to Goddess Saraswati. This pickle is prepared by sun-drying the fruits and then cooking slowly on low flame with various spices like salt, red chilli powder, turmeric powder, cumin powder, asafoetida (hing), fennel, and bay leaves. A sweetening agent like jaggery is added to give it a tangy flavour and then it is seasoned and finally stored in jars. The piquant flavour of the pickle goes well with parathas, rice and can be even used as a dip for papad. Jujube is packed with vitamin C and antioxidants that help improve blood circulation and also help strengthen bones. Its properties assist in reducing cough by reducing phlegm and mucus build-ups.