Kul / Ber Khatta Meetha Achaar | How to make Kul / Ber Khatta Meetha Achaar

By Sukanya Basu  |  12th May 2017  |  
0.0 from 0 reviews Rate It!
  • Kul / Ber Khatta Meetha Achaar, How to make Kul / Ber Khatta Meetha Achaar
Kul / Ber Khatta Meetha Achaarby Sukanya Basu
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    10

    People

2

0





About Kul / Ber Khatta Meetha Achaar Recipe

It is my mom's famous pickle which reminds one of the pickle sold outside my school. Nostalgic.

Kul / Ber Khatta Meetha Achaar is one dish which makes its accompaniments tastier. With the right mix of flavours, Kul / Ber Khatta Meetha Achaar has always been everyone's favourite. This recipe by Sukanya Basu is the perfect one to try at home for your family. The Kul / Ber Khatta Meetha Achaar recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kul / Ber Khatta Meetha Achaar is 30 minutes and the time taken for cooking is 40 minutes. This is recipe of Kul / Ber Khatta Meetha Achaar is perfect to serve 10 people. Kul / Ber Khatta Meetha Achaar is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kul / Ber Khatta Meetha Achaar. So do try it next time and share your experience of cooking Kul / Ber Khatta Meetha Achaar by commenting on this page below!

Kul / Ber Khatta Meetha Achaar

Ingredients to make Kul / Ber Khatta Meetha Achaar

  • Indian plum / ber / kul - 1 kg
  • Sugar - 500 gm
  • Dry Roasted Jeera Powder - 4 tbsp
  • Dry Roasted Red Chili Powder - 2 tbsp
  • Water - As required

How to make Kul / Ber Khatta Meetha Achaar

  1. Remove the strands of the ber and mash it coarsely. Boil it with enough water to cover the fruit.
  2. Once it comes to a boil,add the sugar.
  3. Cook it on low heat for around half an hour. Stir to avoid burning. Once the mixture thickens, turn off the gas.
  4. Sprinkle roasted jeera and red chilli powder and give it a good stir. Once it cools, spoon it in glass jars. The pickle is ready to eat.

My Tip:

Dry roast the jeera and red chilli powder and then grind it into a fine paste. Do not add too much of it otherwise the taste will become bitter.

Reviews for Kul / Ber Khatta Meetha Achaar (0)

Cooked it ? Share your Photo