Jujube Pickle
Homely Pickle

Sour and Spicy Jujube Pickle – Ber Ka Achar

Pickles are deep rooted in Indian food habits. We need pickle as a side item for breakfast, lunch, dinner or snacks. We prepare pickle from almost everything – vegetables, fruits, fish and even meat. Food without a pinch of pickle is almost impossible.

Farmtorasoi explores pickle prepared from jujube in simple homely style. Its sour and spicy taste will keep your lips smacking!!

Jujube is a seasonal fruit available during winter. Its found almost in all parts of India. It is very rich in Vitamin C and helps in regulation of blood pressure and blood circulation. It is believed to improve sleep and cure insomnia.

Assamese: Bogori
Bengali: Kul
Hindi: Ber
Oriya: Barakoli
Tamil: Ilandai

Ber ka achar

Kuler or Bogorir Achar

Course Side Dish
Cuisine Indian


  • 1 kg Jujube
  • 2 tbsp Panch Phoron
  • 500 gm Mustard Oil You may need more
  • 3 tbsp Vinegar
  • 2 tbsp Salt (Or to taste)
  • 2 tbsp Turmeric (Haldhi) Powder
  • 250 gm Mix of Green and Red Chillies


  • Take a kg of jujube or bogori or kul or ber.
  • Cut the jujubes in medium pieces (as shown in the image)
  • Mix salt and turmeric powder, and sun dry for 4-5 days.
  • On the other hand, chop the chillies and sun dry for 4-5 days separately.
    Ber ka achar Ingredients
  • Now heat mustard oil in a pan.
  • Once oil is smoking hot, add panch phoron to it.
  • Remove the pan from fire and let the oil to cool down.
  • Add jujubes. Mix jujubes well with the oil.
  • Add vinegar, mix the ingredients. Keep for a day.
  • Next day, mix sun-dried chillies with jujubes.
  • Bottle the mixture in a jar of 1 kg capacity.
    Bogorir Achar


Put the jar in sunshine occasionally.
Stir the ingredients in between so that they blend well.
Always use dry spoon to take out pickle from the jar.

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