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