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.

What are types of Jujube / Kul? How they are used?

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.

Which Kul is used for making Aachhar?

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.

Is Kul available all through the year?

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.

I have seen you making the Kuler Aachar in Bulk. I don't need to make a big batch. What do you suggest?

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 used Jaggery to make the Aachar. Can I use Sugar?

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.

Tell me something about the Bengali Aachar Moshla you use

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.

Kuler Achaar | Jujube Sweet Pickle

Name: Kuler Achaar | Boroi-er Aachar | Jujube Sweet pickle | Ber ka achar
Prep time: 48 h
Cook time: 30 min
Total time: 48 h 30 min
Cuisine: Bengali
Ingredients: 1 kg Topa Kul / Jujube / Boroi / Ber; 500g Jhola Akher Gur / Liquid Sugarcane Jaggery; 150g Solid Aakher Gur / Solid Sugrcane Jaggery; 1 Tbsp. Panch Phoron / whole 5 spices: 1 Tbsp.; 1 Dry Red Chili; 1 Tbsp. Salt; 1 Tbsp. Turmeric Powder; 2.5 Tbsp. Bengali Aachar Moshla; 2 Tbsp. Mustard Oil

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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 1/2 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