Kuler Achaar is an exquisite sweet pickle unique to Bengali cuisine. We use topa Kul or Boroi fruits aka Jujube. We cook this signature Bengali pickle with jaggery and a variety of spices. This pickle is a signature Bengali delicacy. Traditionally, we serve it alongside meals as a condiment, adding a unique flavor to the dish.
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- Can you eat Kul before Saraswati Pujo?
- Kuler Aachar aka Bengali Jujube Pickle
- Kuler Aachar aka Bengali Jujube Pickle Recipe Video
- Tips- Bengali Aachar Moshla to make perfect Bengali Pickle
- Frequently Asked Questions - Kuler Aachar aka Boroie Er Aachar
- Recipe Card
- Storage
- Top tip
- Related
- Pairing
- Winter-special Bengali Recipes
- Let's connect over an authentic Kul'er Achar Recipe
- Bengali Ber Ka Aachar Recipe Pin for You
Can you eat Kul before Saraswati Pujo?
"Don't even think about eating jujubes before Saraswati Puja, or you'll fail your exams!"
"No way, Maa! I don't want to fail. I promise I won't touch them!" I'd always reply.
Believe me, I was smiling as I remembered these funny conversations with my mother while taking pictures of the pickle I'd made. Yes, you read that right - pickle! My mother, like many Bengalis, believed that eating jujubes, or "Kul" as we call them, before Saraswati Puja was absolutely forbidden. She was watching me photograph my first ever batch of jujube pickle when I suddenly confessed, "You know, I've actually eaten them many times before Saraswati Puja, and I still learned a thing or two!"
After a moment of silence, she exclaimed, "Don't you dare give any to Pasta before the Puja! I know she'll listen to her grandmother; she's not as naughty as her mother!"
I replied, a little annoyed, "Maa, you can't seriously believe that eating jujubes has anything to do with education!"
"It's just superstition," I chuckled, deciding to drop the topic for a while.
Kuler Aachar aka Bengali Jujube Pickle
Kuler Achaar or Boroi er Achaar (Jujube is known as Boroi in Bangladesh) is a sweet and sour pickle. We flavor it with the Bengali five spices or Panch Phoron. Almost everybody who is born and brought up in Kolkata (West Bengal) obviously had the memory of having this amazing Achaar from the vendors. They used to sit outside school gates with their spread of Aachar and Hajmi Guli.
Kuler Aachar aka Bengali Jujube Pickle Recipe Video
Tips- Bengali Aachar Moshla to make perfect Bengali Pickle
I've tried to recreate the Kuler Achaar I loved from street vendors and even tasted versions made by family and neighbors. My mother never made it, but my aunt Mamoni made it every year. The Achaar made by my tuition teacher's mother was my absolute favorite. She once shared her Bengali Aachar Moshla process with my mother, who tried to recall the spices. I also consulted a few Bengali cookbooks to perfect the Achaar.
Frequently Asked Questions - Kuler Aachar aka Boroie Er Aachar
Kul, also called Ber, Boroi, Jujube, or Indian Plum, is a seasonal fruit typically available from January to April. It's very popular in India and can be enjoyed fresh, pickled, or as a flavorful snack called Kul Makha.
There are multiple types of Jujube available. A variety of Jujube known as Apple Kul or Apple Ber is the most commonly consumed. It has the appearance of an apple, and is generally bigger in size, making it ideal to be served as a snack or eaten as a fruit. It is also referred to as Narkel Kul in Bengali. However, another variety of Jujube is Topa Kul.
Topa Kul, with its tart, earthy flavor and pulpy texture, is perfect for making Aachar, a type of pickle. This smaller Jujube is the star ingredient in the traditional Bengali pickle, Kuler Aachar.
Keep in mind that Jujubes are seasonal, usually available from January to April. So, if you're thinking of making pickles, remember to plan ahead!
For the best Jujube Pickle, I recommend using at least 1 kg of Ber. Pickling fruits or vegetables is easier with larger quantities. You can start with a minimum of 500g of Jujube, adjusting the other ingredients to match.
That's what gives the recipe its special flavor! I like to use a mix of liquid and solid jaggery, but you can also use just sugar if you prefer.
Bengali Aachar Moshla, the spice blend for pickles, is unlike the North Indian Aachari Spices. In our Bengali version, we skip the mustard seeds and powder. While many variations exist, I stick to the recipe my mother learned from my tuition teacher's mother; it's simply the best for me. Feel free to adjust the spices to your liking, but when following my recipes, remember there are no strict rules.
Recipe Card
Kuler Achaar | Boroi-er Aachar | Jujube Sweet pickle | Ber ka achar
Ingredients
- 1 kg Topa Kul / Jujube / Boroi / Ber
- 500 g Jhola Akher Gur / Liquid Sugarcane Jaggery
- 150 g Solid Aakher Gur / Solid Sugrcane Jaggery
Tempering
- 1 tablespoon Panch Phoron / whole 5 spices: 1 Tbsp.
- 1 Dry Red Chili
Spices
- 1 tablespoon Salt
- 1 tablespoon Turmeric Powder
- 2.5 tablespoon Bengali Aachar Moshla
- 2 tablespoon Mustard Oil
Instructions
- Wash Topa Kul / Jujube under running water.
- Sundry those for a day. I have used a perforated plastic bowl aka Jhuri for this.
- Now on the 2nd day marinate the Topa Kul with Turmeric Powder and also Salt.
- Once marinated, sun-dry again for one day.
- Meanwhile, make the Bengali Aachar Moshla ahead.
- While making aachar break a few jujubes.
- This will give amazing texture to the pickle.
- Now heat 2 Tbsp. Mustard Oil in a heavy-duty pan.
- Temper the oil with 1 red chili and 1 Tbsp. Bengali 5 Spices aka Panch Phoron.
- Now add Topa kul and let it cook for 5 minutes on low flame.
- Stir in between.
- Once the Jujubes soften, add 2 Tbsp. Bengali Aachar Moshla.
- Give it a thorough mix.
- Once mixed, add both types of Jaggery aka Gur.
- After mixing the jaggery, cook for 10 minutes on low flame.
- Stir continuously and do not leave the side of the flame while this is happening.
- You need to stir to avoid burning.
- Once done you will see the pickle is having a semi-runny texture.
- You may please refer to the picture or video to understand the texture.
- Switch the flame off and stir to avoid burning.
- to make the pickle spicier, you can add ½ Tbsp. Aachar Moshla at this stage and mix.
- Once at room temperature store Pickle in sterilized jars.
- You need to put the jars by covering the top with clean cheesecloth in sunlight at least for 15 days.
- Apart from that keep it in sunlight 2-3 times a month to avoid fungus.
Video
Notes
- Jaggery can completely be substituted by Sugar or a ratio of 1:1 can also be taken.
- I have used liquid Akher Gur; in case not available Normal Jaggery can be used and that needs to be grated before use.
- Mom's Tip: More the Aachar is processed under sunlight more the taste and lessen the chance of a fungal attack on the top of the pickle.
Nutrition
Storage
Store Kuler Aachar either in a glass jar or a Ceramic Jar. I prefer to use good old Ceramic Pickle Jars. These are ideal for storing pickles for years. Just do not forget to place the jars in the sunlight once in a while.
Top tip
Sterilize the utensils and jars to avoid fungal infections. Moreover, the more the Aachar has processed under sunlight more the taste. It reduces the chance of a fungal attack on the top of the pickle.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Kuler Aachar and Gorom Bhat.
Winter-special Bengali Recipes
- Gota Sheddho
- Sada Aloor Dum (also known as White Dum Aloo Bengali style)
- Koraishutir Kochuri (also known as Bengali Peas Kachauri)
- Gur diye Topa Kul ar Tomato Chutney (also known as Bengali Kul-er Chutney)
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Khejur Gurer Payesh (also known as Bengali Rice Kheer with Date Palm Jaggery)
- Khejur Gurer Rosogolla (also known as Patali Gurer Roshogolla)
- Gokul Pithe (also known as Bengali Madan Gokul Pitha)
- Bengali Soru Chakli Pithe (also known as Soru Chakuli Pitha)
- Patali Gurer Patishapta (also known as Bengali Patishapta Pitha)
- Bengali Veg Daal (also known as Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies)
- Phulkopi Aloo diye Chingri Kaliya (also known as Bengali Prawn Curry with Potato and Cauliflower
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Shojne Phuler Chorchori (also known as Bengali Morniga Flour curry
- Bengali Veg Daal (also known as Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies)
- Pork Khichuri (also known as Bengali Masoor Daal Khichdi cooked with Pork Belly)
- Natun Aloor Dum (also known as Bengali Niramish Aloor Dum | Dum Aloo Recipe)
Let's connect over an authentic Kul'er Achar Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. In addition, you can tag me at @foodofdebjani.
Bengali Ber Ka Aachar Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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