Jamun Compote

Summers bring mangoes and when they go, they leave us with jamuns. This jamun compote helps to extend the season and is fresh, made without refined sugar and as with the rest of our recipes, delicious and nutritious.


850g jamun Juice of one lemon 4 tbsp jaggery liquid or honey 1 tsp sea salt




amun is a pretty underrated fruit, the list of nutritional benefits is impressive. Jamun can be highly beneficial for diabetics because its low glycemic index turns starch into energy keeping blood sugar levels in check. The fruit’s skin has antibacterial properties which can help to ease digestive problems, and the skin contains beneficial antioxidants.

What To Do

  1. Deseed the jamun and chop finely
  2. Put it in a blender along with the lemon, salt and jaggery liquid and blend to a very fine paste, it should be a bright purple smooth paste
  3. Pour it out into a pan and bring to the boil on a high heat, then turn down to a medium heat and reduce until its reaches a jam-like consistency.
  4. Let it chill and store in your fridge in an airtight container.
  5. Serving ideas: Top a bowl of dahi or coconut yogurt and sprinkle pomegranate and pumpkin seeds. Use it to top your overnight oats jar or spread with your natural almond or peanut butter on toast. You could drizzle over fresh grated coconut, sliced banana and some sprinkled nuts on your morning chapati for a delicious breakfast!

C H E C K   O U T   M O R E!