TOK MISHTI JHAAL KULER ACHAR / (Sour, Sweet, Spicy Jujube Berry Pickle)

TOK MISHTI JHAAL KULER ACHAR / (Sour, Sweet, Spicy Jujube Berry Pickle)

Rate this recipe

This is again a typical  Bong  recipe  and one of my childhood favourites. Whoever loves this Kul or ber (Jujube berry) will love this pickle to the core. My mom used to make this for us whenever this khatta ber used to grow in season. We Bengalis have a tradition that when you are in your student life you are not supposed  to have ber or kul without first offering to goddess of  knowledge, Ma Saraswati. My Mom used to scare us by saying, “If you cheat and have Kul before the puja you will become dumb in your studies,” and believe me we used to really get scared and never touch these ber even though we were so much tempted. My,my how she successfully used to control us, hats off to her parenting skills.

So whenever she used to make this Kuler achar it was not enough for us ever. We used to fight for our portions, so mom finally used to make equal quantity pickle and fill jars separately for each of us so that we don’t fight for it. But we were very naughty, and we used to steal from each others’ portions and  save ours for longer time. We even used to keep the jars in our study cupboards under lock and key. Today, I think of those days and laugh at those memories.

I cannot bring back my childhood days but surely can relive the nostalgic moments by making this pickle with less oil, which can last more than a year if stored properly but believe me it doesn’t last that long. Now, the situations have changed and I have to fight for my portions with my son, Lol. Old habits die hard, I confess I still go weak in my knees when I see this achar. Just lip smacking.

Make and enjoy this pickle and  create your own memories with your kid.

Image of TOK MISHTI JHAAL KULER ACHAR RECIPE  FOR  TOK  MISHTI  JHAAL  KULER  ACHAR:

Image of TOK MISHTI JHAAL KULER ACHARIngredients:

  • 1 kg – Kul or Ber (Jujube Berry)
  • 700 gms – Jaggery (Grated)
  • ½ tsp – Turmeric powder
  • 3 to 4 tsp – Bhaja gudo masala (Recipe given below)
  • Salt to taste

Ingredients for Tadka (tempering):

  • 1 tsp  – Panch phodon (It’s a mix of 5 whole spices in equal quantities , like Kalonji (Nigella seeds), Saunf ( fennel seeds), Rai ( Mustard seeds), Methi ( fenugreek seeds), Jeera ( Cumin seeds). This panch phodon is used in mostly all Bengali dishes.)
  • 4 to 5 – Whole dry red chillies
  • 1 tbsp – Mustard oil

Recipe for bhaja gudo masala (dry roasted spices ground to a fine powder):

Ingredients for bhaja gudo masala:

  • 1 tsp – Kalonji (Nigella  seeds)
  • 1 tsp – Saunf  (Fennel seeds)
  • 1 tsp – Rai seeds (Mustard Seeds)
  • 1 tsp – Methi (Fenugreek seeds)
  • 1 tsp – Jeera (Cumin seeds)
  • 3 to 4 – Dry red chillies whole

Method for bhaja gudo masala:

  1. Take all the whole spices in a pan  and dry roast them on slow flame till nice aroma of the spices start arising then switch off the flame
  2. Take them out in a plate and let them cool down, then grind in a mixer to a coarse powder. Your bhaja gudo masala is ready.

Method for making the pickle:

  1. First of all wash the  kul berries in water and drain the water and wipe them with a cloth. Break them open slightly to check for the worms inside, discard the infected ones
  2. Dry in a flat tray and place them in bright sunlight till the skin of the berries start to wrinkle up — don’t dry fully, let there be some moisture left in the berries.
  3. Heat up a pan add mustard oil  when the oil starts to smoke up, lower the flame and add the tadka ingredients, panch phodon, dry red chillies whole; when they start to crackle add the pre-semi-dried  berries  with some turmeric powder and salt,  sauté for a while, don’t overcook.
  4. Side by side in an another pan melt the grated jaggery. When its melted impurities will float on the top, which should be removed using  slotted spoon.
  5. Add this melted jaggery in the above sauted berry, let the pickle boil on low to medium flame. Cook stirring continuously till the berries are cooked and the mixture has turned to syrupy consistency (If at any point you think that the syrup is getting too thick you can add about ¼th cup water. I personally don’t add any water as it reduces the shelf life of the pickle as the berries I choose leaves some amount of water and I do not add any additional water.)
  6. Switch off the gas and let it cool down. At last add the bhaja gudo masala and some more red chilli powder, give it a good mix. Give it a taste check, if any seasonings are needed to make it perfect then adjust accordingly. It should have a good balance of sweet, sour, and spicy taste.
  7. Store in a sterilized  airtight glass jar; show some sunlight if possible, or else enjoy as it’s ready to enjoy with your meals or as it is. I like to sit with a bowl of it in my garden with a nice book to read in my lazy afternoons after lunch. Mmmmm… pure bliss.

Image of TOK MISHTI JHAAL KULER ACHARNote:

  • While taking out the pickle for use please take care that the spoons are clean and dry.
  • Store in a dry atmosphere.
  • This pickle stays in room temperature for 3 to 4 months and if kept in the fridge you can enjoy it for more than a year. But believe me it doesn’t last that long.
  • Don’t over dry the berries just show only two hours of sun to them, if they are over dried the pickle wont be juicy.
TOK MISHTI JHAAL KULER ACHAR (Sour, Sweet, Spicy Jujube Berry Pickle)
 
Author:
Recipe type: Pickles, Pickles & Condiments
Cuisine: Indian
Ingredients
Ingredients for Tok mishti jhaal kuler achar:
  • 1 kg – Kul or Ber (Jujube Berry)
  • 700 gms – Jaggery (Grated)
  • ½ tsp – Turmeric powder
  • 3 to 4 tsp – Bhaja gudo masala (Recipe given below)
  • Salt to taste
Ingredients for Tadka (tempering):
  • 1 tsp – Panch phodon (It’s a mix of 5 whole spices in equal quantities , like Kalonji (Nigella seeds), Saunf ( fennel seeds), Rai ( Mustard seeds), Methi ( fenugreek seeds), Jeera ( Cumin seeds). This panch phodon is used in mostly all Bengali dishes.)
  • 4 to 5 – Whole dry red chillies
  • 1 tbsp – Mustard oil
Ingredients for Bhaja gudo masala:
  • 1 tsp – Kalonji (Nigella seeds)
  • 1 tsp – Saunf (Fennel seeds)
  • 1 tsp – Rai seeds (Mustard Seeds)
  • 1 tsp – Methi (Fenugreek seeds)
  • 1 tsp – Jeera (Cumin seeds)
  • 3 to 4 – Dry red chillies whole
Instructions
Method for bhaja gudo masala:
  1. Take all the whole spices in a pan and dry roast them on slow flame till nice aroma of the spices start arising then switch off the flame
  2. Take them out in a plate and let them cool down, then grind in a mixer to a coarse powder. Your bhaja gudo masala is ready.
Method for making the pickle:
  1. First of all wash the kul berries in water and drain the water and wipe them with a cloth. Break them open slightly to check for the worms inside, discard the infected ones
  2. Dry in a flat tray and place them in bright sunlight till the skin of the berries start to wrinkle up — don’t dry fully, let there be some moisture left in the berries.
  3. Heat up a pan add mustard oil when the oil starts to smoke up, lower the flame and add the tadka ingredients, panch phodon, dry red chillies whole; when they start to crackle add the pre-semi-dried berries with some turmeric powder and salt, sauté for a while, don’t overcook.
  4. Side by side in an another pan melt the grated jaggery. When its melted impurities will float on the top, which should be removed using slotted spoon.
  5. Add this melted jaggery in the above sauted berry, let the pickle boil on low to medium flame. Cook stirring continuously till the berries are cooked and the mixture has turned to syrupy consistency (If at any point you think that the syrup is getting too thick you can add about ¼th cup water. I personally don’t add any water as it reduces the shelf life of the pickle as the berries I choose leaves some amount of water and I do not add any additional water.)
  6. Switch off the gas and let it cool down. At last add the bhaja gudo masala and some more red chilli powder, give it a good mix. Give it a taste check, if any seasonings are needed to make it perfect then adjust accordingly. It should have a good balance of sweet, sour, and spicy taste.
  7. Store in a sterilized airtight glass jar; show some sunlight if possible, or else enjoy as it’s ready to enjoy with your meals or as it is. I like to sit with a bowl of it in my garden with a nice book to read in my lazy afternoons after lunch. Mmmmm… pure bliss.
Notes
1. While taking out the pickle for use please take care that the spoons are clean and dry.

2. Store in a dry atmosphere.

3. This pickle stays in room temperature for 3 to 4 months and if kept in the fridge you can enjoy it for more than a year. But believe me it doesn’t last that long.

4. Don’t over dry the berries just show only two hours of sun to them, if they are over dried the pickle wont be juicy.
(Visited 837 times, 1 visits today)

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: