
Kuler Achar, or Bengali jujube pickle, is a tangy and spicy delicacy prepared using ripe or semi-ripe Indian jujubes (called kul in Bengali). This achar is a cherished winter favorite in many Bengali households, offering a perfect balance of sweet, sour, and spicy flavors. Below is a step-by-step guide on how to make Kuler Achar in 5 precise steps, using traditional methods and authentic ingredients.
1. Select and Prepare Fresh Kul (Indian Jujube) for Achar
The first and most crucial step in making Kuler Achar is choosing the right kul. Look for semi-ripe, firm Indian jujubes with slight yellowing – not overripe or too soft. Wash them thoroughly to remove dirt and pesticides, then spread them out on a clean cotton cloth to dry completely. Moisture can ruin the achar, so ensure the kul is bone-dry before proceeding.
Pro Tip: After drying, lightly prick the jujubes with a fork. This helps them absorb the masala better during marination.
2. Sun-Dry the Kul to Remove Internal Moisture
To ensure a longer shelf-life and concentrated flavor, sun-dry the kul for a day. Place the washed and pricked kul on a clean tray and sun-dry them for 4–5 hours. This step reduces internal moisture and intensifies the fruit’s taste, preventing spoilage.
Optional: If sunlight is not strong, place the kul under a fan overnight to achieve a similar result.
3. Prepare the Kuler Achar Masala with Authentic Bengali Spices
The heart of any achar is its masala. For Kuler Achar, roast and grind the following spices for authentic Bengali flavor:
- 1 tbsp fennel seeds (mouri)
- 1 tbsp nigella seeds (kalo jeera)
- 1 tbsp mustard seeds (shorshe)
- 1 tbsp fenugreek seeds (methi)
- 3–4 dried red chilies
- 1 tsp black salt
Dry-roast the spices on low heat until aromatic, then grind them coarsely. Combine with:
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 250g jaggery (grated)
- 1 cup mustard oil
Mix all the dry spices with jaggery. Heat mustard oil to smoking point, then let it cool slightly before mixing with the masala. This spicy-sweet base defines the flavor of Kuler Achar.
4. Mix the Kul with Jaggery and Spice Masala for Fermentation
In a sterilized glass or ceramic bowl, mix the sun-dried kul with the prepared masala. Use a clean, dry spoon or hand to coat each jujube evenly with the jaggery-spice mixture. The kul will begin to release juices, blending beautifully with the masala.
Cover the bowl with a muslin cloth and keep it in a sunny spot for 4–5 days, stirring daily with a dry spoon. This slow fermentation allows the flavors to deepen and the kul to soften naturally.
5. Store Kuler Achar Properly to Enhance Shelf Life and Flavor
Once the achar has fermented and the jaggery has turned into a thick, sticky syrup, transfer it to a sterilized glass jar. Pour any remaining mustard oil over the top to form a preservative layer. Seal the jar tightly.
Keep the jar in sunlight for another 2–3 days, then store in a cool, dry place. Kuler Achar can last for months if handled with clean, dry utensils.
Making Kuler Achar at home is a rewarding process that connects you with traditional Bengali culinary practices. With just five well-structured steps—selecting, sun-drying, spicing, fermenting, and storing—you can enjoy a homemade achar that’s both nostalgic and bursting with flavor. Whether paired with plain rice, paratha, or khichuri, this tangy-sweet Kuler Achar is sure to elevate any Bengali meal.