Just like for any beverage, feel free to reduce or enhance sourness/ sweetness. In case you want to omit using pineapple juice, swap it with water. You can even use sparkling water instead of water to perk up the Jal Jeera. Only one tip here, do not be tempted to use more mint than mentioned in the recipe, else the jal jeera will turn bitter. (I made that mistake once)
Here is the ratio of ingredients that I like to use,
1½ tbsp. Cumin Seeds (dry roasted)
¼ tsp Dry Mint Powder
½ tsp Degi Mirch (I think Paprika should work well)
8-10 Black Peppercorns, crushed
1 pinch Asafoetida (Heeng)
½ tsp Amchur (Dried & powdered raw green mangoes- easily available at Indian stores)
½ tsp Black Salt (Kala Namak)
½ tsp regular Salt or Sea Salt
1 tbsp concentrated Tamarind
1-1½ tbsp Mint Leaves
1 tbsp Cilantro leaves (Fresh Coriander)
1 tbsp sugar (adjust in case you intend to not use pineapple juice)
Medium sized Pineapple (I could procure a little more than a cup of juice)
Water/ Sparkling water
Boondi to serve, optional (Tiny round puffed chick pea flour fritter balls. Available at Indian stores)
Wash mint leaves and cilantro leaves and keep aside.
Peel & slice pineapple. Using a juicer, extract juice and strain it twice to procure clear pineapple juice.
Grind the dry spices using a spice grinder and then add the tamarind paste, mint leaves and cilantro leaves. Using 3-4 tbsp of water, make a fine paste. Strain the paste twice so you have a clear concentrated paste. (I used a regular sieve for the first straining and a finely meshed one for the second) Transfer this to a pot or jug.
In a measuring jar, add the pineapple juice and top the rest with water so that you have a total amount of 650 ml (approx) of liquid. Add sugar and stir well to dissolve. Pour this liquid in the concentrated paste and stir well. Jal Jeera is ready; chill it and sprinkle boondi before serving.
Please do not forget to check the notes given below
Note: Turn off the heat after roasting the cumin seeds and while the skillet is still hot, add a pinch of asafoetida and roast it for no more than 4-5 seconds in the residual heat. This will help reduce the strong pungent taste of asafoetida.
Note: I used freshly squeezed pineapple juice. In case you intend use store brought one, which might be much sweeter, you may need to omit sugar/ adjust the sourness.
Note: I recommend not adding ice cubes to the Jal Jeera since it will mellow down the flavors. Instead, chill the Jal Jeera in the refrigerator. And do not forget to stir it well before serving.
Thanks for visiting and see you soon again.