Kuler Achaar | Boroi-er Aachar | Jujube Sweet pickle | Ber ka achar
Kuler Achaar is a delicious, sweet pickle unique to Bengali cooking. We use Topa Kul, or jujube, to make it, cooking it with jaggery and a special blend of spices.
Servings 1.5 Kg
Calories 205kcal
Cost Rs 300
Ingredients
- 1 kg Topa Kul / Jujube / Boroi / Ber
- 500 g Jhola Akher Gur / Liquid Sugarcane Jaggery
- 150 g Solid Aakher Gur / Solid Sugrcane Jaggery
Tempering
- 1 tablespoon Panch Phoron / whole 5 spices: 1 Tbsp.
- 1 Dry Red Chili
Spices
- 1 tablespoon Salt
- 1 tablespoon Turmeric Powder
- 2.5 tablespoon Bengali Aachar Moshla
- 2 tablespoon 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.
Video
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.
Nutrition
Serving: 50g | Calories: 205kcal | Carbohydrates: 48.8g | Protein: 0.1g | Fat: 1.2g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 189mg | Fiber: 0.1g | Sugar: 23g
