jaljeera recipe, jal jeera recipe
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5 from 1 vote

jal jeera recipe

jaljeera is a spiced indian cooling drink also had as an appetizer.
Prep Time20 mins
Total Time20 mins
Course: beverages & drinks
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit


for soaking tamarind:

  • ¼ cup hot water
  • 1 tablespoon tightly packed tamarind - for a more pronounced sourness, you can add ½ tablespoon of more tamarind (imli)

for making jaljeera chutney:

  • ½ cup mint leaves (pudina patta) - loosely packed
  • 1.5 teaspoons cumin seeds (jeera)
  • 1 teaspoon fennel seeds (saunf)
  • ½ teaspoon whole black pepper (sabut mirch powder)
  • 1 pinch asafoetida (hing) - optional
  • 1 black cardamom - seeds removed and kept (badi elaichi) - optional
  • 1 teaspoon amchur powder (dry mango powder)
  • 1 teaspoon chaat masala powder (optional)
  • black salt or rock salt as required - can also use regular salt

for making jaljeera:

  • 1.5 cups water
  • 1 to 2 tablespoons boondi or add as required
  • few mint leaves for garnish - optional


soaking tamarind:

  • soak 1 tablespoon tightly packed tamarind in ¼ cup hot water for about 20 minutes.

making jaljeera chutney:

  • rinse ⅓ cup fresh 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 jal jeera can become bitter.
  • add the soaked tamarind along with its water. make sure there are no seeds in the tamarind.
  • add 1.5 teaspoons cumin seeds, 1 teaspoon fennel, ½ teaspoon black pepper and seeds removed from 1 black cardamom.
  • next add 1 teaspoon amchur (dry mango powder), 1 teaspoon chaat masala, 1 pinch asafoetida (hing) and black salt as required. 
  • if you do not have dry mango powder, then you can add some lemon juice. instead of dry mango powder, kachri powder or bel powder can also be used. 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 recipe:

  • take the jal jeera chutney in a bowl. also add 1.5 cups water.
  • mix very well. check the taste of jaljeera and add more salt and dry mango powder if required. you can also add some lemon juice if you want. 
  • if 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 jaljeera 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.