Instructions in 10 steps for Assamese Bogori Pickle Recipe:

Step 1

Wash the Bogori (Indian Jujube) thoroughly and pat them dry. Remove the seeds from the Bogori and keep the flesh intact. You can gently press each Bogori to flatten it slightly but be careful not to crush it completely.

Step 2

In a large mixing bowl, add the Bogori and sprinkle salt over them. Toss well to ensure the Bogori are coated with salt. Cover the bowl and let it sit for 2-3 hours. This process removes excess moisture from the Bogori.

Step 3

After 2-3 hours, you will notice that the Bogori has released some liquid. Drain the liquid from the bowl.

Step 4

In a small pan, heat mustard oil until the smoking point. Turn off the heat and let the oil cool to room temperature.

Step 5

In a separate pan, dry roast mustard seeds, fenugreek seeds, and nigella seeds until they turn slightly darker and release a pleasant aroma. Allow them to cool and grind them into a fine powder.

Step 6

In a mixing bowl, combine the drained Bogori, mustard-fenugreek-nigella powder, turmeric powder, and red chili powder. Mix everything well, ensuring the Bogori are coated with spices.

Step 7

Pour the cooled mustard oil over the Bogori mixture and mix thoroughly. The oil should fully coat the Bogori.

Step 8

Transfer the pickle into a clean, airtight glass jar. Ensure that the pickle is completely submerged in the oil. This helps in preserving the pickle and preventing spoilage.

Step 9

Close the jar tightly and store it in a cool, dry place for at least a week to allow the flavors to develop. Shake the jar occasionally to evenly distribute the spices.

Step 10

After a week, your Assamese Bogori pickle is ready to enjoy! Serve it as a condiment with rice, roti, or any meal of your choice. It can be stored for several months in a cool, dry place.