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Kuler Achar

Kuler Achar Recipe
  • Prep Time
    24 hours and 20 minutes
  • Cook Time
  • Serving
    10 People
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Kuler Achar Recipe – Homemade Berry Pickle Recipe is for all Indians, especially for Bengalis. Bengalis mom and grandmom are always busy cooking some tasty and ready to eat items for their children and grandchildren.

Old Memories

In our school life, my mother’s strict instruction was not to touch Kul before the “Saraswati Puja”. The Goddess Saraswati should be angry with us and we could not make a good result in our examination. So, we never take Kul before the “Saraswati Puja”. And this practice is still going on. I think most Bengali children face it.

At present we think about it, realise that there is a scientific reason behind it. Kul is generally available in the winter seasons. As this fruit is the reason for cold, cough and tonsilitis, it should avoid before the examination. There is a number of myths in our religion. Most of them are made for scientific and social aspects.

At our school gate, a person would sit with a variety of food items. There was an item called “Banokul“. It is nothing but some tiny size red Kul with some black item, named “Current”. The taste is amazing. We never forget the taste.

Varieties of Kul to make Kuler Achar

Kul is basically called Boroi. Its English name is Jujube and its botanical name is Zigyphus mauritiana Lamk. In India, It is called Indian Jujube. This a seasonal fruit and available in winter from February to April.

It has low in calorie and high in fibre. It also has vitamins and minerals. The jujube has potassium which controls our muscles and sugar which boosts our body energy.

There are three types of jujube. Bengali name of these are – Topa Kul, Narkel Kul and Banokul. Narkel Kul is offered to Saraswati Puja. The taste is sweet. We generally prepare Kuler Acharby Topa Kul. The taste of Topa Kul is sweet and sour.

Tips for making Kuler Achar

» You must process Kul (Jujube or Berry) under sunlight. Avoid over-processing in the sun. It will be dry, and the jaggery won’t combine well.

» Always remember that the flame of the gas is very important for melting the jajjery. Jaggery should not burn or stick to the bottom.

» You can use Khejur Gur ( Khejur Jaggery) if Akher Gur (Akher Jaggery) is not available.

» You can use sugar instead of Jaggery. The taste will be a little bit different.

» The roasted powder is made by bay leaf,dry red chilli, whole white jeera (Cumin), coriander seeds. The making of this powder is very important. Make sure that this is not over-roasted or burn. The smell and taste of the Kuler Achar depend on this powder.

» Always place the achar in a glass jar. Avoid plastic jar.

» Keep filled up achar jar under the sunlight periodically. It helps to preserve the achar.




Per Bowl

  • Daily Value*
  • Calorie
  • Protein
  • Carbohydrates
  • Fat
    5.6 gm


The test of Kuler Achar is totally dependent on how much kul is processed under the sunlight. More the kul and ready achar is processed under the sunlight, your achar will be fabulous.

Step 1

Wash the berry completely and dry it for one day in the sun. This can be done using a plastic or steel bowl. Cover the dish with a large sieve to prevent birds from contaminating it.

Step 2

Break all berries and check whether there is any insect in the berry or not. Throw out the wasted berry.

Step 3

Take a deep bottom Kadai or pan. Add jaggery. Add some water to dilute the jaggery. Turn your gas on high flame. Let it boil.

Step 4

Boil the jaggery and add the berries (Topa Kul). Mix carefully to ensure that all of the berries (Topa Kul) are evenly coated with jaggery. Maintain a medium-high flame. Cook for a total of 8-10 minutes.

Step 5

Continue to nurture the berry and jaggery mix so that the food does not burn or stick to the bottom of the pan. You may turn your gas in a low flame also.

Step 6

Turn off the gas after fully boiled and coated with berries (Topa Kul) and jaggery. The texture will be thick and semi-liquid. Keep them aside and let them be cool.

Step 7

Take another Kadai or pan. Add bay leaf, dry red chilli, whole white jeera (Cumin), coriander seeds. Roast all ingredients on a high flame.

Step 8

Turn off the gas when you smell the strong flavour of all fully roasted ingredients. Keep them aside for cooling.

Step 9

In a mixer jar, combine all of the roasted ingredients and ground them thoroughly. Make sure all of the components are finely ground and appear to be powder.

Step 10

Pour mustard oil in the same Kadai or pan. Add Panch Foron to the hot oil. y When it crackle, pour the berry (Topa Kul ) and jaggery mixture. Stir well. Add red chilli powder and salt. Mix well. Add the roasted ground powder and mix well.

Step 11

Your tasty Kuler Achar ( Berry Pickle) is ready. Keep it in a glass jar.


Remember that any pickles should be store in a glass jar. Avoid plastic jar. It creates a bad smell after a few days. Though some myths are there regarding preservation, all are not scientifically correct. So, don't hesitate to make Kuler Achar ( Berry Pickle) at your home. It is simple though time taking.

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Recipe Reviews

Avarage Rating:
  • 6 / 10
Total Reviews:( 5 )
  • Dipan

    Searching for this recipe for a long time. Thanks.
    Can we do without using bay leaf?

    • Ruma.Ghosh

      You can do without using a bay leaf. No issues.

  • Rekha Saha

    আমার মতো বানিয়েছিস

  • Uma Podder

    খুব ভালো।

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