Indian Jujube Pickle ( Sweet And Sour ) (Bogori Tenga Mitha Achar)
Code : P14202

200 Grams 

Vitamin C Boost: Bogori is naturally high in Vitamin C, which supports immune function and promotes skin health.
Rich in Antioxidants: Contains flavonoids and polysaccharides that help neutralize free radicals and reduce oxidative stress.
Digestive Support: The natural fibres in the fruit, combined with digestive spices, help in maintaining smooth gut motility.
Energy Rich: Provides a quick energy boost from the natural fruit sugars and jaggery.
Mineral Content: A good source of Potassium and Magnesium, essential for muscle and nerve function.

Sun-Dried Preparation: The berries are traditionally sun-dried before pickling to intensify their flavour and create a chewy texture.
Jaggery Based: Uses organic Gur (Jaggery) instead of refined sugar, giving it a deep, caramel-like sweetness and mineral boost.
Seed-In Tradition: Pickled whole with the pit inside, which is the authentic way to enjoy Bogori Achar in Assamese households. 

Palate Stimulant: The Tok-Mitha (Sour-Sweet) profile is excellent for reviving the taste buds and improving appetite.
Iron Absorption: The high Vitamin C content in the jujube helps the body better absorb the iron present in the jaggery.
Stress Relief: In traditional medicine, jujube is often associated with calming properties and aiding sleep quality. 

Complex Sweetness: A rich, dark sweetness from the jaggery that coats the tongue.
Tart Contrast: A sharp, tangy burst from the fruits natural acidity that cuts through the sugar.
Warm Spiciness: Subtle heat from roasted cumin and chili flakes that lingers in the background. 

Chewy & Fleshy: The dried berries become plump and succulent as they soak up the sweet syrup.
Syrupy Glaze: The masala has a thick, jam-like consistency that clings to the fruit.
Snap of the Skin: The outer skin of the berry retains a slight, pleasant resistance. 

Classic Tok-Mitha-Jhal: A perfect three-way harmony of Sour, Sweet, and Spicy notes.
Mellow Aftertaste: Leaves a pleasant, fruity sweetness on the palate.

Primary: Sun-dried Indian Jujube (Bogori) sourced from backyard trees.
Sweetener: Organic Jaggery (Gur).
Medium: A small amount of pure Mustard Oil for preservation.
Spice Matrix: Roasted Cumin, Fennel, Black Salt (Bit Noon), and Red Chili powder.
Acidifier: A touch of tamarind pulp or lemon juice to balance the sweetness. 

Duration: 12 to 18 months from the date of manufacture.
Aging: The pickle becomes darker and the syrup becomes thicker and more flavourful over time.
Stability: High sugar (jaggery) act as powerful natural preservatives. 

Avoid Moisture: Always use a bone-dry spoon. Moisture will cause the jaggery syrup to ferment or develop mold.
Glass Vessel: Keep in a glass jar to maintain the purity of the sweet and sour flavours.
Cool Environment: Store in a cool, dry corner. Do not refrigerate, as jaggery can crystallize in cold temperatures. 

Vegan & Vegetarian: 100% plant-based.
Gluten-Free: No grain-based additives.
Clean Label: No artificial colours or liquid glucose used.

Geographic Source: Produced in Assam, India.
Sourcing: Hand-picked berries from village homesteads where the trees grow naturally. 

Nostalgic Comfort: A beloved childhood favourite in Assam, traditionally made by grandmothers during winter.
Cultural Staple: An essential part of the Assamese winter pantry, symbolizing the transition of seasons. 

Wild-Harvested: Uses fruits from backyard trees that require no irrigation or chemical fertilizers.
Low Energy: Relies on the natural heat of the sun for drying and curing, minimizing the carbon footprint.
Community Sourcing: Provides an income source for rural families who collect and dry the surplus berries from their land.