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%Bengali Kuler Aachar recipe debjanir rannaghar

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

  • Author: Debjani Chatterjee
  • Total Time: 48 hours 30 minutes
  • Yield: 1.5 Kg 1x
  • Diet: Vegetarian


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.


Units Scale
  • 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


%Making of Bengali Kuler Aachar

  1. Wash Topa Kul / Jujube under running water.
  2. Sundry those for a day. I have used a perforated plastic bowl aka Jhuri for this.
  3. Now on the 2nd day marinate the Topa Kul with Turmeric Powder and also Salt.
  4. Once marinated, sun-dry again for one day.
  5. Meanwhile, make the Bengali Aachar Moshla ahead.
  6. While making aachar break a few jujubes.
  7. This will give amazing texture to the pickle.
  8. Now heat 2 Tbsp. Mustard Oil in a heavy-duty pan.
  9. Temper the oil with 1 red chili and 1 Tbsp. Bengali 5 Spices aka Panch Phoron.
  10. Now add Topa kul and let it cook for 5 minutes on low flame.
  11. Stir in between.
  12. Once the Jujubes soften, add 2 Tbsp. Bengali Aachar Moshla.
  13. Give it a thorough mix.
  14. Once mixed, add both types of Jaggery aka Gur.
  15. After mixing the jaggery, cook for 10 minutes on low flame.
  16. Stir continuously and do not leave the side of the flame while this is happening.
  17. You need to stir to avoid burning.
  18. Once done you will see the pickle is having a semi-runny texture.
  19. You may please refer to the picture or video to understand the texture.
  20. Switch the flame off and stir to avoid burning.
  21. to make the pickle spicier, you can add 1/2 Tbsp. Aachar Moshla at this stage and mix.
  22. Once at room temperature store Pickle in sterilized jars.
  23. You need to put the jars by covering the top with clean cheesecloth in sunlight at least for 15 days.
  24. Apart from that keep it in sunlight 2-3 times a month to avoid fungus.

%Bengali Jujube Pickle with Topa Kul Recipe Pinterest Pin


  • 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


  • 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

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