Ingredients
- 1/2 cup (50g) dried tamarind, soaked in 1 cup hot water
- 1 tablespoon cumin seeds
- 10 black peppercorns
- 1/2 cup fresh coriander leaves
- 1 cup fresh mint leaves
- 1 inch ginger, sliced
- 4-5 green chili
- 1/3 cup brown sugar or refined sugar or jaggery
- 1 tablespoon black salt
- 1 teaspoon salt
Serving
- Juice of 1 lemon
- Boondi
Instructions
- Soak tamarind in hot water fro 10-15 minutes until it softens, then turn it into pulp by hand
- Dry roast cumin seeds and peppercorns
- Blend it all well together
- Serve with ice, lemon juice and water
Note: adjust salt and sugar to taste as needed
Note: Don't use stems of the cilantro leaves. Definitely leave out the stems of mint (they can make jaljeera bitter).
Note: Don't use lot of herbs or ginger. Jaljeera should taste mainly of tamarind and cumin.
Storage
The paste or jaljeera concentrate can be kept for 2-3 weeks refrigerated.
Added Aug 27, 2026 · Updated Aug 27, 2026