Jamun Compote

 

Summers bring mangoes and when they go, they leave us with jamuns. Those purple coloured berries hanging on branches make us all nostalgic. Remember eating them with salt and then checking our tongues to see how purple they were? We ate them for the fun of it, but little did we know that jamuns are a powerhouse of health benefits.

Jamun is a pretty underrated fruit, the list of nutritional benefits is endless. It provides different benefits in its different forms. Eating the fruit and the leaves is highly beneficial for diabetics because low glycemic index turns starch into energy keeping blood sugar levels in check.

Fresh jamun juice contains anti bacterial properties which can help to ease digestive problems, is great for oral health and aids in relieving respiratory problems such as cough, while jamun seeds are filled with flavonoids and antioxidants which help detoxify the body, boost immunity and help in regulating blood pressure. Talk about root to stem cooking.

The only problem with jamun is that it is a very short lived season and they’re highly perishable, so how does one get most out of them? One can only eat so much fruit. We’ve created a recipe that’ll let you enjoy jamuns a tad bit longer. Presenting to you, jamun compote. We know what you’re thinking. Won’t it be loaded with sugar and preservatives in turn defeating the purpose of eating the fruit? Well, this recipe is opposite of all that. Its fresh, made without sugar and as with the rest of our recipes, delicious and nutritious. 

Ingredients

850 gms jamun

Juice of one lemon

4 tbsp jaggery liquid

1 tsp sea salt

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What to do

  1. Deseed the jamun and chop finely

  2. Put it in a blender along with the lemon, salt and jaggery liquid and blend to a very fine paste, it should be a bright purple smooth paste

  3. Pour it out into a pan and reduce it on medium heat until its reaches a jam like consistency.

  4. Let it chill and store in your fridge in an airtight container.

  5. Top it on a bowl of Greek yogurt and sprinkle pomegranate and pumpkin seeds , use it to top your overnight oats jar, spread with your natural almond or peanut butter on toast, or have with fresh grated coconut, sliced banana and some sprinkled nuts on your morning chapati! for a delicious breakfast which will barely take you three minutes to make and will leave nourished and full, ready to take on the day.,

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Riddhi JainComment