By Akshara
April 17, 2026
Jamun (Black Plum) is a seasonal superfood famous for its deep purple hue and astringent punch. Transforming it into butter creates a velvety, low-GI spread that is packed with anthocyanins. It’s a sophisticated, tart alternative to traditional berry jams that works beautifully on sourdough or swirled into morning yogurt.
1 cup fresh Jamun, pitted and mashed into a pulp 1/2 cup unsalted butter 3 cloves garlic, minced 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp red chili powder (adjust for heat) 1/2 tsp amchoor (dry mango powder) 2 tbsp fresh coriander, finely chopped Salt to taste
Melt the butter in a light-colored pan over medium heat, whisking constantly until it foams, turns a deep golden brown, and smells nutty (be careful not to burn it).
Add the minced garlic and sauté for 30 seconds, then stir in the cumin, coriander, and red chili powders to toast them in the hot butter.
Mix in the Jamun pulp and amchoor, simmering on low heat for 3–5 minutes until the mixture thickens and the fruit releases its vibrant pigment.
Remove from heat, stir in the fresh coriander and salt, then allow it to cool into a spreadable, spiced butter.