The Diary Game || 07-01-2026|| We Made a Spicy Jalpai Pickle at Home

Hello friends,

If you’ve ever wondered how to turn the humble jalpai (also known as rose apple) into a zingy, crunchy pickle, you’re in the right place.

My family and I tried it last weekend, and the result was a jar full of bright, tangy goodness that can turn any ordinary meal into a celebration.

Below is our straightforward, whole process—from selecting the fruit to the final bite.

Why Jalpai Pickle?

Jalpai is crisp, mildly sweet, and slightly fragrant—perfect for a pickle that balances sweet, sour, and spicy notes. It’s also rich in vitamin C and dietary fiber, making it a healthy addition to your pantry.

The best part? The recipe needs only a handful of pantry staples, so you can whip it up even if you’re a kitchen beginner.

Ingredients (Makes about 2 cups)

Ingredient	Quantity
Fresh jalpai (rose apples)	500 g (≈1 lb)
Salt (for soaking)	2 tbsp
Mustard seeds	1 tsp
Fenugreek seeds	½ tsp
Turmeric powder	½ tsp
Red chili powder	1 tsp (adjust to taste)
Asafoetida (hing)	a pinch
Vinegar (white or apple cider)	½ cup
Sugar	1 tbsp
Oil (mustard or vegetable)	¼ cup
Garlic cloves (optional) 2‑3,	sliced

Steps for Preparation:

Prep the Jalpai

Wash the fruit thoroughly. Trim the stems and slice each jalpai into ½‑inch wedges—no need to peel; the skin adds texture.

Salt Soak

Toss the slices with 2 tbsp salt, mix well, and let sit for 30 minutes. This draws out excess moisture and ensures a crisp bite.

Rinse & Dry

Rinse the salted pieces under cold water, then pat them dry with a clean kitchen towel or paper napkins.

Temper the Spices

In a heavy‑bottomed pan, heat ¼ cup oil over medium heat. Add mustard and fenugreek seeds; when they crackle, stir in a pinch of asafoetida, turmeric, and red chili powder. Cook for just 10 seconds—don’t let the spices burn.

Combine & Simmer
Add the jalpai wedges, sugar, and vinegar to the pan. Stir to coat the fruit evenly with the spice mixture. Cover and simmer on low heat for 8‑10 minutes, stirring occasionally. The slices should stay firm but absorb the flavors.

Cool & Store

Remove the pan from heat, let the pickle cool to room temperature, then transfer it to a sterilized glass jar. Seal tightly and refrigerate. The pickle matures best after 24 hours, but you can enjoy it sooner if you’re impatient!

Final Thoughts

Our jalpai pickle turned out crisp, tangy, and just spicy enough to brighten any meal—whether paired with plain rice, tossed into a salad, or served alongside a grilled kebab. The entire process took under an hour, and the jar now sits ready for weeks of snacking.

Give it a try and experiment with extra flavors like mustard seeds, curry leaves, or a dash of lime zest. Homemade pickles are forgiving; they reward imagination and patience. Happy pickling!

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Photographs taken by me smartphone samsung galaxy 13

Thank you to all of you. @nhiv

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