JAMBU PICKLE / JAMBA NONCHAE /Bell Fruit Pickle /Wax Apple pickle/Chambakka Achar

Jambu Fruit is called Jambu in Konkani.This fruit has many common names,including Bell Fruit/ Wax Apple/ Java apple/ Water Rose apple/ Champakka.Jambu is a bell shaped and popular fruit in Kerala that is little sour and tangy.It blossoms in summer and winter.The colour of this fruit may be rose or red.

Rose colour Jambu Fruit

Red colour Jambu Fruit.

The ripened fruit is light pink to a dark red in colour.This fruit is loaded with Vitamin C and also rich in Fiber which reduces cholesterol level.We can make varieties of Pickles and Jams with this fruit. Jamba Nonchae is a Konkani style  pickle. Always use fresh Jambu /Bell fruit for making this Bell fruit Pickle.Jamba Nonchae is prepared with just a few ingredients.


The following ingredients are needed to prepare Jamba Nonchae/ Bell fruit Pickle.

Ingredients:-

Fresh Jambu/ Bell fruit.   -25 no.
Coconut oil/ Sesame Oil.- 2tbsp
Mustard seeds.               -1/2 tsp
Methi seeds.                   -20 seeds.
Curry leaves.                  - 1 spring
Red chilly powder           -2 tbsp [Kashmiri chilly powder]
Turmeric powder.            -1/4 tsp
Hing powder.                   - 2 tsp
Salt.                                 -to taste


Instructions:-

1. Wash fresh Jambu/ Bell fruit in Water..Clean and pat dry them with a clean cloth.

2. Chop the fresh Jambu/ Bell fruit into four lengthy pieces after removing the seeds and keep aside.

Method:-

1. Heat Coconut oil or Sesame oil in a steel pan and splutter Mustard seeds. Add Methi seeds and Curry leaves.Saute well and fry for a second.

2. Add the chopped Jambu/ Bell fruit pieces. Saute well and cook on low flame for 10 minutes. Stir continuously on low flame.

3. When cooked Jambu/ Bell fruit will get smaller in size.

4. Lower the flame and add 1tsp Salt, Chilly powder,Turmeric powder and Hing powder and saute well.

5. Sprinkle few drops of Water and mix every thing well on low flame for 2 minutes.Check Salt and stir in between till the Water evaporated.

6. When the Pickle thickens and all the spices coated with the cooked Jambu fruit, switch off the flame.
Add little Sesame oil on the top of the Pickle.

7. Jambu Pickle is ready to serve.

8. When cool store the pickle in a clean and dry glass bottle.

9. You can use this Pickle on the same day or refregerate the pickle and consume within 2 or 3 weeks.

10. Try this pickle recipe and enjoy the dish.