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

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BySukanya Basu
Created on 12th May 2017
  • Kul / Ber Khatta Meetha Achaar, How to make Kul / Ber Khatta Meetha Achaar
Kul / Ber Khatta Meetha Achaarby Sukanya Basu
  • Kul / Ber Khatta Meetha Achaar | How to make Kul / Ber Khatta Meetha Achaar (0 likes)

  • 0 reviews
    Rate It!
  • By Sukanya Basu
    Created on 12th May 2017

About Kul / Ber Khatta Meetha Achaar

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

The delicious and mouthwatering Kul / Ber Khatta Meetha Achaar is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Kul / Ber Khatta Meetha Achaar is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Kul / Ber Khatta Meetha Achaar. Sukanya Basu shared this Kul / Ber Khatta Meetha Achaar recipe which is perfect to serve for 10 people. The step by step process with pictures will help you to know how to make the delicious Kul / Ber Khatta Meetha Achaar. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Kul / Ber Khatta Meetha Achaar recipe at your home and surprise your family and friends.

  • Prep Time30mins
  • Cook Time40mins
  • Serves10People
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.

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