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Jaljeera Recipe
Jaljeera is an Indian spiced, tangy and savory cooling drink, which is also served as an appetizer. This North Indian, non-alcoholic, vegan beverage is made with water, cumin and other amazing spices and herbs.
Prep Time
20 mins
Total Time
20 mins
Servings: 3
Calories: 47 kcal
Course:
Drinks
Cuisine:
Indian
Ingredients
For soaking tamarind
- ¼ cup hot water
- 1 tablespoon tamarind tightly packed, for a more pronounced sourness, you can add ½ tablespoon of more tamarind (imli)
For making jaljeera chutney
- ½ cup mint leaves - loosely packed
- 1.5 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorns
- 1 pinch asafoetida (hing), optional
- 1 black cardamom - seeds removed and kept, optional
- 1 teaspoon dried mango powder (amchur powder)
- 1 teaspoon chaat masala powder - optional
- black salt or edible rock salt or pink salt or regular salt, add as required
For making jaljeera
- 1.5 cups water
- 1 to 2 tablespoons boondi or add as required, optional
- few mint leaves for garnish - optional
Instructions
Soaking tamarind
- Soak tightly packed tamarind in ¼ cup hot water for about 20 minutes or until the tamarind softens.
Cup of Yum
Making jaljeera chutney
- Rinse mint leaves well with water. Drain all the water. Add the mint leaves in a small grinder jar. Only use the mint leaves. Do not add the stems as then the Jaljeera can become bitter.
- Add the soaked tamarind along with its water. Make sure there are no seeds in the tamarind.
- Add cumin seeds, fennel seeds, black pepper and black cardamom seeds.
- Next, add amchur, chaat masala, asafoetida and black salt as required.
- If you do not have dried mango powder, then you can add some lemon juice, kachri powder or bael powder also. Instead of black salt, you can use rock salt or sea salt.
- Grind to a smooth chutney. If you want, you can even strain the chutney using a tea strainer.
Making jaljeera
- Take the Jaljeera chutney in a bowl. Also add 1.5 cups water.
- Mix very well. Check the taste of Jaljeera and add more salt and dried mango powder if required. You can also add some lemon juice if you want. If you prefer a more lighter and mild version of Jaljeera, add more water.
- In case the Jaljeera tastes bitter (due to the type and quality of mint leaves), then add some lemon juice to balance the bitterness. Keep Jaljeera in the refrigerator.
- While serving, you can add some boondi, a pinch of chaat masala and a few mint leaves in each glass.
- Boondi can be soaked in water for 20 to 30 minutes. Later squeeze the water and keep them aside. Add boondi while serving Jaljeera.
Notes
- Use mint leaves which are green and look crisp. Do not use the stems as they can make the jaljeera drink taste bitter.
- If you do not have tamarind, add lemon juice instead. Add less or more of the lemon juice according to your taste preferences.
- You could also add some coriander leaves (cilantro) while making the jaljeera chutney if you like.
- To make a sweet tangy drink, add some sugar or jaggery after you add water.
- Rinse the leaves in water a few times using a small colander or strainer. Drain all the water before blending the mint leaves to make the jaljeera chutney.
Nutrition Information
Calories
47kcal
(2%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Sodium
16mg
(1%)
Potassium
149mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
382IU
(8%)
Vitamin B1 (Thiamine)
0.05mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
0.4mg
Vitamin B6
0.04mg
Vitamin C
3mg
(3%)
Vitamin E
0.1mg
Vitamin K
2µg
Calcium
55mg
(6%)
Vitamin B9 (Folate)
22µg
Iron
2mg
(11%)
Magnesium
26mg
Phosphorus
31mg
Zinc
0.3mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 47
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 16mg | 1% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 382IU | 8% |
| Vitamin B1 (Thiamine) | 0.05mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 0.4mg | |
| Vitamin B6 | 0.04mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 0.1mg | |
| Vitamin K | 2µg | |
| Calcium | 55mg | 6% |
| Vitamin B9 (Folate) | 22µg | |
| Iron | 2mg | 11% |
| Magnesium | 26mg | 7% |
| Phosphorus | 31mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.