Jamun is renowned for its phytochemicals and nutraceutical properties, although it remains an underutilized fruit crop in India, primarily due to its potentiality in treating diabetes. Jamun contains pigments, such as anthocyanins, a key component of phytonutrients, responsible for the colour in both the pulp and peel. Simultaneously, the tannins in Jamun contribute to its distinctive sour and astringent flavors. Various in-vitro studies on Jamun`s fruit, leaf, stem, bark, seed, and root have paved the way for its commercialization as a food or herb to treat hyperglycemia and inflammation. India stands as a major producer of Jamun, known for its pharmaceutical and therapeutic properties, towing to its rich sources of antioxidants, polyphenols, and dietary fiber. Jamun finds applications in the realms of food, pharmaceuticals, as well as in the production of nanoparticles, natural colours, and adsorbents used for pollutant removal. As a result, the significant potential of the underutilized Jamun as a functional food is increasingly gaining recognition.