Indian Jujube Pickle ( Sour ) (Bogori Tenga Achar)
Code : P14203

200 Grams

Energy: Provides roughly 145–175 kcal.
Carbohydrates: Mainly derived from the natural sugars of the fruit and dietary fibre.
Vitamin C: Naturally high due to the Bogori fruit, which helps in iron absorption.
Healthy Fats: Contains essential fatty acids from the cold-pressed mustard oil base.
Minerals: Rich in Potassium and Iron, with moderate Sodium content from the salt used in the curing process.
Antioxidants: Contains phytochemicals and flavonoids that remain stable through the pickling process.

Sun-Dried Process: The jujubes are traditionally sun-dried in the North-Eastern sun to achieve a chewy consistency.
Assamese Infusion: Uses local Bhut Jolokia (ghost pepper) in small quantities or birds eye chilies for a signature heat. 

Digestive Aid: Often consumed post-meal to stimulate digestive enzymes.
Immunity Boost: Rich in antioxidants and Vitamin C.
Appetizer: The sour-salty-spicy combo is known to improve appetite. 

Dominant: Sharp Sourness (Acidic).
Secondary: Pungent (from mustard oil) and Umami.
Heat Level: Medium to High. 

Consistency: Semi-dry to oily.
Mouthfeel: The fruit is wrinkled, slightly leathery, and chewy, while the oil is viscous and smooth. 

A bold, mouth-puckering sourness followed by the lingering warmth of mustard and local spices. It lacks the sugary sweetness of North Indian jujube pickles.

Wild Indian Jujube (Bogori).
Cold-pressed Mustard Oil.
Spices: Fenugreek seeds, Fennel seeds, Turmeric, Black Cumin (Kalonji), and Mustard seeds.
Heat: Local Bhut Jolokia and Birds Eye Chilies.
Preservative: Sea Salt.

Unopened: 12–18 months.
Opened: Best consumed within 6 months for optimal flavour.

Vegan, Gluten-Free, and Dairy-Free.

>Store in a cool, dry place away from direct sunlight.
>Always use a dry spoon to prevent fungal growth.
>Ensure the top layer of jujubes is submerged in mustard oil to act as a natural barrier.

Specifically produced in the Brahmaputra Valley of Assam, India.

Deeply rooted in Assamese household traditions. Historically, it was a way for rural families to preserve the seasonal bounty of wild jujube trees found in backyards during the winter months.

Eco-Friendly Sourcing: Utilizes wild-harvested or locally grown indigenous Bogori fruits, which require no chemical fertilizers or intensive irrigation, preserving the local ecosystem.
Zero-Waste Philosophy: The entire fruit, including the fibre-rich skin, is used in the pickling process, ensuring no organic matter is wasted.
Solar Processing: Relies on traditional sun-dehydration methods to cure the fruit and mature the pickle, significantly reducing the carbon footprint compared to industrial heat-processing.
Support for Local Biodiversity: By commercializing regional wild fruits, the production encourages the conservation of native jujube trees and prevents land clearing for monoculture crops.
Low-Impact Production: Crafted using artisanal, small-batch techniques that prioritize manual labour over heavy machinery, minimizing energy consumption during manufacturing.