Kuler Achar
Kuler achar is a Bengali jujube pickle cooked with jaggery, mustard oil, fennel, cumin, and dried chiles. It is sticky, tangy, and sweet, spooned beside rice or paratha.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Wash and dry the jujubes, then prick them so the syrup can soak in.
Toast and crush the fennel, cumin, and panch phoron for the spice base.
Cook jaggery with mustard oil, salt, chile powder, and vinegar until glossy.
Add the jujubes and simmer until they wrinkle and the syrup clings thickly.
Cool completely before storing in a clean jar.
π· Perfect Pairings
Complete your meal with these
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