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
- Bengali Aachar Moshla to make perfect Bengali Pickle
- Frequently Asked Questions - Kuler Aachar aka Boroie Er Aachar
- Recipe Card
- Kuler Aachar aka Bengali Jujube Pickle Recipe Video
- Storage
- Top tip
- Kuler Aachar Recipe Video
- 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 touch Kul before Saraswati Pujo ever. Else you will end up being unsuccessful in your exam!”
“Naaaaa I don’t want to fail Maa; I will not have Kul for sure!” I used to reply!
I was remembering the funny conversation between my mother and me. It was when I was clicking a few pictures of the Pickle I made! You are reading right. My mother (and many Bongs) used to believe that having Kul or Jujube or Ber or Boroi whatever you call the sweet little fruit is a strict no-no before Saraswati Pujo! Maa was there when I was capturing a few pictures of the jar of the Kuler Aachar. It was my first attempt at making it. I suddenly told her “do you know I have had it many times before Saraswati Pujo! Even after that ended on learning a few things in my life” 😛 …
Superstition!
After a minute of pause, she reacted “don’t you dare give it to Pasta before Pujo. I know she is going to obey her granny's wish! She is not as bad as her mother”….
I replied rather frustratedly “Maa, don’t tell me you really believe that having Kul has a relation with education! It is nothing but superstition”
I laughed and decided to skip the discussion for a few days.
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.
Bengali Aachar Moshla to make perfect Bengali Pickle
I have attempted to remember the Kuler Achaar I had from the Street Vendors and even made it by some family and neighbors. My mother didn't make the Achaar, however, Mamoni (my auntie) would make it annually. Honestly, I was a fan of the Achaar my tuition teacher's mother used to make. She once told maa the process of making the Bengali Aachar Moshla. Maa endeavored to recall the spices, plus I consulted with a few Bengali books to make the Achaar.
Frequently Asked Questions - Kuler Aachar aka Boroie Er Aachar
Kul, also known as Ber, Boroi or Jujube, and Indian Plum, is a seasonal fruit usually sold from January to April in stores. Highly popular in India, Kul can be eaten as a fruit, used to make pickles, or served as a chat 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 is used for making Aachar. , which is much smaller in size, has a tarty and earthy taste and is pulpy in texture. This variety is used to make the classic Bengali pickle, Kuler Aachar.
No. Kul is a seasonal fruit and is available from January to April. If you are planning to make a pickle using it, plan ahead procure and make.
If you want to make the Jujube Pickle, I suggest using at least 1 kg Ber. When it comes to pickling fruits/veggies, you need to take a bulk so that the pickling process can be carried out easily. The minimum quantity you can use for this purpose is 500g Jujube and you can proportionately adjust the other ingredients as per the requirement.
You can use sugar to make Kuler Aachar, but Jaggery is especially good because it gives the recipe its signature taste. I use a mixture of liquid and solid Jaggery, and you can use the same or can completely substitute it with sugar.
Bengali Aachar Moshla is a different spice blend than North Indian Aachari Spices. We don't use mustard seeds or mustard powder in the Bengali version of pickle spices. There are other variations available, but I follow the recipe my mother learned from the mother of my tuition teacher. For me, this blend works best. You can make your own mix depending on your preference, but there is no hard and fast rule while following my recipes.
Recipe Card
Kuler Achaar | Boroi-er Aachar | Jujube Sweet pickle | Ber ka achar
- Total Time: 48 hours 30 minutes
- Yield: 1.5 Kg 1x
- Diet: Vegetarian
Description
Kuler Achaar is an exquisite sweet pickle unique to Bengali cuisine. We use Topa Kul or jujube to make this pickle. We cook this pickle with jaggery and a variety of spices.
Ingredients
- 1 kg Topa Kul / Jujube / Boroi / Ber
- 500g Jhola Akher Gur / Liquid Sugarcane Jaggery
- 150g Solid Aakher Gur / Solid Sugrcane Jaggery
Tempering
- 1 Tbsp. Panch Phoron / whole 5 spices: 1 Tbsp.
- 1 Dry Red Chili
Spices
- 1 Tbsp. Salt
- 1 Tbsp. Turmeric Powder
- 2.5 Tbsp. Bengali Aachar Moshla
- 2 Tbsp. 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.
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.
- Prep Time: 2 days
- Cook Time: 30 mins
- Category: Pickle
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 50g
- Calories: 205
- Sugar: 23g
- Sodium: 189mg
- Fat: 1.2g
- Saturated Fat: 0.1g
- Carbohydrates: 48.8g
- Fiber: 0.1g
- Protein: 0.1g
- Cholesterol: 0mg
Keywords: bengali kuler aachar recipe, kul pickle recipe, jujube pickle recipe, ber ka aachar recipe
Kuler Aachar aka Bengali Jujube Pickle Recipe Video
Storage
Store Kuler Aachar either in a glass jar or 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.
Kuler Aachar Recipe Video
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 dolonchttrj@gmail.com. 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
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