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%Kuler Aachar Recipe

Kuler Achaar | Boroi-er Aachar | Jujube Sweet pickle | Ber ka achar

  • Author: Debjani
  • Total Time: 180 hours 30 mins
  • Yield: 2.5 Kg

Description

Kuler Achaar is a sweet pickle prepared with Jujube or Kul or Boroi where Topa Kul is cooked with Jaggery and spices. This is a signature, Bengali Pickle.

Ingredients

  • Topa Kul / Jujube / Boroi / Ber: 2.5 Kg
  • Akher Gur / Jaggery: 2 kg (I prefer my Achaar moderately sweet, and sweetener can be adjusted as per taste)
  • Panch Phoron / whole 5 spices: 1 Tbsp.
  • Powder of Panch Phoron / 5 spices powder: 1 Tbsp. (Hipped)
  • Cumin Seed to make Bhaja Masala: 1 Tsp.
  • Dry Red Chili: 2
  • Red Chili Powder: 1/2 Tsp.
  • Salt: 1.5 Tsp.
  • Mustard Oil: 3 Tbsp.

Instructions

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/04/Making-of-Kuler-Aachar-300x300.jpg"]%Making of Bengali Kuler Aachar[/url]
  2. Wash Topa Kul / Jujube under running water and sundry those for 3 consecutive days. I have used a perforated plastic bowl.
  3. Cover the bowl a piece of cloth after placing the Kul and then sun-dried.
  4. Cut a little slit in the mid of each Kul or just press those to get cracked.
  5. Again sun-dry Jujube for one more day. This step is optional but helps to incorporate the flavors and spices inside Jujube properly.
  6. Take 1 Tbsp. of Panch Phoron or Bengali 5 spices and dry roast those for 2 minutes in low flame.
  7. Cool the spices completely and then make a coarse powder.
  8. Following the same process dry roast 1 dry chili and cumin seed.
  9. Make a coarse powder of the dry-roasted to make Bhaja masala.
  10. Take Mustard Oil in a deep bottom pan.
  11. Temper the oil with a dry red chili and whole panch phoron.
  12. Now add cracked Kul to the tempering and mix properly.
  13. Add Salt and little red chili powder to the mixture and slow cook for 2-3 minutes.
  14. Add either liquid or grated Jaggery or Akher gur and give a proper mix using a spatula.
  15. Mix properly to get the Jaggery mixed properly with the Kul.
  16. Cook for 5—6 minutes until Jaggery completely incorporated.
  17. The Aachar will turn a bit liquid at this stage.
  18. Add Bhaja Masala powder and Panch Phoron Powder and cook for 5-6 minutes more to reduce the Jaggery.
  19. Kuler Aachar should have a semi-thick consistency with a thick gravy of Jaggery.
  20. Switch the flame off and let the Achaar cool completely.
  21. When the Achaar is completely cooled, transfer it into sterilized jars and close the jars using cap.
  22. Place jars filled with Kuler Aachar under direct sunlight to get it processed at least for 15 days.
  23. Use a sterilized spoon to take Aachar out of the Jar each time and place jars in Sunlight at least once in a week.

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 using.
Chili powder can be reduced
Mom's Tip: More the Aachar processed under sunlight more the taste and more less the chance of the fungal attack on the top of the pickle.

  • Prep Time: 180 hours
  • Cook Time: 30 mins
  • Category: Pickle
  • 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

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Find it online: https://kitchenofdebjani.com/2016/04/kuler-achaar/

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