Sweet Jujube Pickle (Kuler Achar)
Preparation Steps
5 Steps Total
Wash the dried jujubes thoroughly and soak them in warm water for 15-20 minutes to soften. Then drain and pat dry.
Dry roast coriander seeds, cumin seeds, dry red chilies, and panch phoron. Grind them into a coarse powder.
Heat mustard oil in a pan, add a little panch phoron and red chili for tempering. Add the soaked jujubes and sauté for a few minutes.
Add jaggery and a little water. Cook on medium flame until the jaggery melts and coats the jujubes completely.
Once the mixture thickens, sprinkle the roasted masala powder and black salt. Mix well and turn off the heat.
Chef's Pro Tips
Making it perfect
"Indulge in the nostalgic taste of homemade Sweet Jujube Pickle (Kuler Achar). This classic Bengali condiment balances sweetness with a hint of spice, making it a favorite across generations."
Key Success Factor
The secret lies in the 'Bhaja Moshla' (roasted spice mix) and the use of authentic sugarcane jaggery which gives it a rich, dark texture and deep flavor.
Note to Cook
Keep an eye on the heat consistency for the best results.
Ingredients
Everything you need
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1 tbsp
Brown Sugar
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Mirin
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Mustard Oil
3 tbsp
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