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.

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

Kuler or Bogorir Achar

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Course Side Dish

Cuisine Indian

Ingredients

  

• 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

Instructions

 

• 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.
  
• 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.
  

Notes

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.