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Bengali jujube pickle (kuler achar)

Bengali jujube pickle (kuler achar)

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A sweet and spicy Bengali pickle: jujubes (Chinese dates) that have been salted, seasoned with turmeric, dried in the sun for a day, then coated with must…

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Recipe from Sheikh Mehedi Hassan, Dolon Prova, adapted by Recette de cuisine · · updated on

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This simple and delicious recipe allows you to prepare a homemade mango jam using locally grown, ripe, and undamaged mangoes, while respecting Belgian culinary traditions.

Ingredients and directions

  • Prep time30 min
  • Cook time5 min
  • Resting120 hr
  • Total120 hr 35 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodSun-drying
  • Estimated cost$2.52 $0.32 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan

Ingredients

8 people
  • $0.39
  • $0.12
  • $0.69
  • $0.77
  • $0.48
  • $0.07

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Thoroughly wash and drain the jujubes; if desired, pierce them with a fork to allow the spices to penetrate more effectively. ≈ 2 min
  2. In a large container, mix them with the salt and turmeric, and let them sit in the sun for a day: they will soften slightly and release some water. ≈ 4 min
  3. The next day, remove the jujubes and discard the water. ≈ 3 min
  4. Heat the mustard oil in a frying pan, then allow it to cool completely.
  5. In a cold oil, combine the chili pepper, panch phoron, and sugar. ≈ 4 min
  6. Thoroughly coat the jujubes with this mixture and place them in a clean, dry glass jar. ≈ 3 min
  7. Expose the jar 2 to 3 hours to the sun each day for 3 to 5 days: the achar is ready.
  8. If desired, add vinegar or lemon juice for better preservation. ≈ 3 min

The bill

Bengali jujube pickle (kuler achar)

  • 500 g of sugar, to taste$0.39
  • 1 tablespoon of salt$0.12
  • 1/2 cup of mustard oil$0.69
  • 2 tablespoons of dried chili pepper, ground$0.77
  • 1 teaspoon of turmeric$0.48
  • 2 tablespoons of vinegar or lemon juice (optional, for preservation)$0.07

Total$2.52

that's $0.32 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of Indian jujubes (kul, boroi), ripe and undamaged
  • 500 g of sugar, to taste
  • 1 tablespoon of salt
  • 1/2 cup of mustard oil
  • 2 tablespoons of dried chili pepper, ground
  • 1 teaspoon of turmeric
  • 1 teaspoon of panch phoron (a blend of five spices commonly used in Bengali cuisine)
  • 2 tablespoons of vinegar or lemon juice (optional, for preservation)

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