Just Jamuns: Indian chefs share unique recipes using the seasonal fruit

As the monsoon season envelops Mumbai's markets, the excitement of relishing the sweet and tart flavor of jamuns becomes a highlight. These dark purple globular fruits, small yet packing a fruity punch, offer a unique sensory experience. Chefs in India are embracing the versatility of jamuns, transforming them into an array of dishes beyond the usual plain consumption, including salads, curries, cheesecakes, and innovative cocktails.

Monsoon brings with it so many different fruits and vegetables that go beyond the popular ones available throughout the year. While people are busy enjoying pomegranates and lychees, if you look for them, jamuns also make an appearance. It is one that can't be ignored because of its taste, and stained hands that make sure you don't forget about it throughout the season.

While jamuns are always enjoyed plain, on a fruit plate or as a juice, chefs from around the country believe there is a lot more to explore with them. They can not only be included in sweet dishes but also savoury specials, and even cocktails and mocktails, all of which can be enjoyed during this time of the year. While some of them suggest making a refreshing salad with them, there are others who recommend using them in a curry, cheesecake, and even potent cocktails that can be made either with gin or tequila - all of which are sure to surprise you with every sip and bite.

Jamun Cheesecake by Chef Paul Noronha, executive chef, ITC Grand Central, Parel
Chef Paul Noronha, the Executive Chef at ITC Grand Central, recalls childhood memories of enjoying jamuns and shares a refreshing way to incorporate them into a summer drink. "Jamuns can be boiled in water, mashed and the juice produced can be strained with a strainer or a sieve. This juice can be blended with black salt, sugar, and a hint of green chilli to prepare a refreshing sherbet. That's one of my favourite summer drinks prepared by my grandmother." At ITC Grand Central, they craft a delightful Jamun Cheesecake during this season. Noronha suggests extracting the colourful summer fruit juice using a cold-pressed juicer for home use. "The best way to use the Java plum and Black Plum which is more commonly known as Jamuns at home would be to extract the colourful summer fruit in the form of juice in a cold pressed juicer."

Ingredients:
Biscuits/cookies of your choice, crushed 500 gm
Unsalted butter, melted 500 gm
For the cheesecake mixture:
Cream cheese 1 kilo
Eggs 350 gm
Sugar 375 gm
White Chocolate 220 gm
Jamun 200 gm

Method:
1. Crush the biscuits and combine with melted butter till it binds well. Place this mixture at the base of the mould.
2. Extract juice from the jamuns using a cold press juicer. Reduce the juice over low flame till it becomes thick and syrupy.
3. Whip the cream cheese and sugar till it dissolves completely. Slowly add the eggs in this one by one to ensure that the mixture doesn't curdle. Add in the melted white chocolate in this and continue whipping.
4. Add the jamun juice to this and lightly incorporate. Do not overmix so that jamun swirls are visible in the cheesecake mixture.
5. Pour into a mould of your choice and bake at 160 degrees Celsius for 40-45 minutes.

Rei Jamun Curry, Indian Sole, Barot Valley Potatoes and Spiti Young Peas by Chef Sudesh Rana, Araiya Palampur, Palampur
Chef Sudesh Rana of Araiya Palampur explores local ingredients to create Rei Jamun Curry with Indian sole, Barot Valley potatoes, and Spiti young peas. This dish capitalizes on the uniqueness of Rei jamun, captivating international and local guests alike. Making the best use of local ingredients, Rana, chef de partie of global cuisine at Araiya Palampur, says one can use locally available jamuns to make a rei jamun curry, Indian sole along with Barot Valley potatoes, and Spiti young peas, which they serve at the property. He shares, "Rei Jamun is a miraculous ingredient to work with and with its added nutritional value, it fascinates our international and local guests. The jamuns have always enticed me with their aftertaste and mouthful of dry texture on your palate. And of course, the freshness due to the rainy season is another vital vertical for selecting Java Plums or Jamuns for the dish."

Ingredients:
Sole Fillet-200gm

Marination:
Lemon juice 5 ml
Ginger garlic paste (50:50 ratio) 10 gm
Turmeric powder 1 gm
Seasoning - to preference

Method:
Seared on the flat griddle to perfection.

Rei Jamun Curry

Ingredients:
Fresh jamuns 150 gm
Translucent shallots 50 gm
Turmeric 2 gm
Red chili 2 gm
Lemon juice 10 ml
Seasoning- to preference
Mustard oil 10 ml
Green Chili paste 2 gm
Himalayan Salt to preference
Poppy seeds 4 gm
Barot Valley potatoes -70 gm
Spiti young green peas
Mustard Microgreen for garnish

Method:
1. The tempering of masalas is done in a conventional way and fresh jamun or java plum of Rei variation is used.
2. The sauce is stained over for the finer texture.
3. Baby potatoes are blanched and tossed over the flame with turmeric and seasoning. Pairs well with fresh sole.
4. Fresh green peas are sauteed slow with just seasoning to enjoy the best yield of Spiti for impeccable flavours.

Jamun Tini by Swastik Chatterjee, bar manager, Jalsa Kolkata, Carmac Street Area
For those seeking a delightful cocktail, Swastik Chatterjee, bar manager at Jalsa Kolkata, presents the Jamun Tini. A fusion of gin, jamun puree, cranberry juice, lime juice, and grenadine syrup, this cocktail perfectly balances the sweetness and tartness of jamuns. "With the Jamun Tini, we wanted to create a cocktail that embraces the rich, natural flavours of the Jamun fruit. Jamun's unique blend of sweetness and tartness adds a depth of flavour that pairs beautifully with the botanical notes of gin. The cranberry juice enhances the overall vibrancy, while the grenadine syrup and Lime juice provide balance and a touch of elegance."

Ingredients:
Gin 60 ml
Jamun puree 30 ml
Cranberry juice 30 ml
Lime juice 15 ml
Grenadine syrup 15 ml

Method:
1. In a shaker, combine gin, jamun puree, cranberry juice, lime juice, and grenadine syrup.
2. Add ice to the shaker and shake well until the mixture is chilled.
3. Strain the mixture into a chilled cocktail glass.
4. Garnish with a slice of lime or a jamun fruit, if desired.

Clarified Cinnamon Berry Tequila Punch by Chef Rollin Lasrado, executive chef, Smoke House Deli, West Region, Across all outlets - Mumbai
Chef Rollin Lasrado, Executive Chef at Smoke House Deli, introduces a distinctive cocktail, the Clarified Cinnamon Berry Tequila Punch. This tequila-based drink features raspberry, java plum, lemon juice, cinnamon, and more for a refreshing twist. The cocktail has many varied flavours, Lasrado explains, that makes it ideal. He adds, "The Java plum adds depth to the drink by adding tannins and its unique fruit flavour, complementing the raspberries. Clarification helps reduce the tannins and removes solid particles, creating a refined and mellow finish. Tequila, berries and cinnamon make a fabulous combination."

Ingredients:
1800 Aneja Tequila 60 ml
Fresh or Frozen Raspberry 12 nos
Java Plum (Jamun) 8 nos deseeded
Lemon juice 30 ml
Lemon peel syrup 15 ml
Himalayan pink salt pinch
Powdered cinnamon pinch
Milk 60 ml

Method:
1. Muddle the raspberry and java plum with a wooden muddler. Add freshly squeezed lemon juice, powdered cinnamon, lemon peel syrup (sugar syrup made with lemon peels), and Himalayan pink salt.
2. Pour in the milk and stir. Once the milk curdles, strain slowly through a muslin cloth. Let the liquid drip slowly into a glass or bowl.
3. Pour the tequila and the clarified Java plum mixture into a coupe glass, over a solid cube or ball of ice.

Jamun Bliss by Chef Amandeep Singh, executive sous chef, The Westin Mumbai Garden City, Goregaon East
For a simple and nourishing option, Chef Amandeep Singh, executive sous chef at The Westin Mumbai Garden City, Goregaon East says: If you want to keep it simple and quick, you can simply use jamuns in a salad. The one served at the city-based property is called Jamun Bliss and includes the fruit along with avocados, mixed greens, red onions, walnuts, some citrus zest, as well as maple syrup, and mustard sauce. He explains, "The luscious sweetness of jamuns paired with the creamy richness of avocados inspires to create this vibrant salad. Jamuns, packed with antioxidants and essential nutrients, infuse this salad with wholesome goodness, making it both gratifying and nourishing. As a chef intrigued towards seasonal fresh ingredients, I believe in crafting dishes that not only tantalise the palate but also nurture the body."

Ingredients:
Fresh jamuns, pitted and halved 1 cup
Avocado, diced 1 ripe
Mixed greens (arugula, spinach, or kale) 1 cup
Red onions, sliced 1/4 cup
Roasted candied walnuts 1/4 cup
Zest and juice of 1 orange, 2 passion fruit
Extra-virgin olive oil 2 tbsp
Maple syrup 1 tbsp
Dijon mustard 1/2 tsp
Salt and pepper to taste

Method:
1. In a large bowl, combine jamuns, diced avocado, mixed greens, sliced red onions, and roasted walnuts.
2. In a separate small bowl, whisk together orange zest, orange juice, passion fruit pulp, olive oil, maple syrup, Dijon mustard, salt, and pepper to make the citrus dressing.
3. Drizzle the dressing over the salad and gently toss to coat the ingredients evenly.
4. Serve the salad chilled, and garnish with a few extra jamun halves and a sprinkle of roasted walnuts.