Kul Sweet Pickle is a delightful and unique pickle preparation that originates from the Indian state of Bengal. It is made using the dried fruit of the Ziziphus mauritiana tree, locally known as ‘Kul’ or ‘Ber’. This pickle is a perfect blend of tangy, sweet, and spicy flavors, making it an excellent accompaniment to various Indian dishes.
Kul Sweet Pickle Ingredients:
- Dry Ber (Kul): 1/2 kg
- Whole Cumin Seeds (Jeer): 2 tablespoons
- Fenugreek Seeds (Methi): 1 tablespoon
- Sweet Cumin: 1 tablespoon
- Mustard Seeds: 1 tablespoon
- Bay Leaves: 2
- Carom Seeds (Ajwain or Origano Seeds): 1/2 tablespoon
- Black Peppercorns: 1 tablespoon
- Black Salt (Kala Namak): 2 tablespoons
- Salt to taste
- Jaggery: 1 kg
Making Process of Kul Pickle:
- Start by washing the dried Ber (Kul) thoroughly and soaking them in water overnight. This helps to soften the hard and dried fruit.
- Prepare the pickle powder by assembling all the spices and seeds, including cumin seeds, fenugreek seeds, sweet cumin, mustard seeds, ajwain, bay leaves, black peppercorns, and black salt, as per the mentioned measurements in a bowl. Heat a pan over medium heat and roast the spice mixture for 5-7 minutes until fragrant. Remove the roasted spices from the heat and let them cool for about 15 minutes.
- Once the roasted spices have cooled, transfer them to a chutney mixer jar or a spice grinder and grind them into a fine powder.
- In a pressure cooker, add the soaked Ber and 200 ml of water. Close the lid and cook for 15 minutes on medium heat. Once cooked, remove the pressure cooker from the heat and let the pressure release naturally. Open the lid and drain the water from the cooked Ber using a strainer.
- Optional step: If desired, you can mash the cooked Ber with a potato masher or use a blender to create a smooth paste. This step is not mandatory but can help in achieving a smoother texture for the pickle.
- In a kadai or a deep pan, add the jaggery and 100 ml of water. Cook over medium heat, stirring occasionally, until the jaggery melts and forms a thick syrup-like consistency.
- Add the prepared pickle powder (masala) to the melted jaggery and mix well. Then, add the cooked Ber (or the mashed Ber paste, if you opted for that) and combine everything thoroughly.
- Cook the mixture for another 10 minutes on low heat, stirring frequently, to allow the flavors to meld together and the pickle to thicken to the desired consistency.
Your Kul Sweet Pickle is now ready to be served! This pickle can be enjoyed with various Indian breads, such as rotis, parathas, or puris, as well as with rice dishes. Its unique blend of flavors adds a delightful twist to any meal.
Remember to store the pickle in an airtight container in the refrigerator, where it can last for several weeks. The flavors will continue to develop and intensify over time, making the pickle even more delicious.
Enjoy this tantalizing Bengali delicacy and savor the rich and complex flavors it offers!
Here are some potential FAQs based on the Kul Sweet Pickle recipe:
Q: What is Kul or Ber?
A: Kul or Ber is the dried fruit of the Ziziphus mauritiana tree, commonly known as the Indian jujube or Indian plum. It is a small, round, and wrinkled fruit that is commonly used in pickles and chutneys in Indian cuisine.
Q: Can I use fresh Ber instead of dried?
A: No, this recipe specifically calls for dried Ber or Kul. Fresh Ber has a different texture and flavor profile, which may not work well for this particular pickle.
Q: Can I skip soaking the dried Ber overnight?
A: It is recommended to soak the dried Ber overnight to help soften them and make them more pliable for cooking. Skipping this step may result in the Ber not cooking properly or becoming too tough.
Q: Can I use regular salt instead of black salt?
A: While regular salt can be used as a substitute, black salt (kala namak) adds a distinct sulfuric flavor and aroma to the pickle, which is characteristic of many Indian pickles. If you have access to black salt, it is recommended to use it for an authentic taste.
Q: Can I adjust the amount of jaggery in the recipe?
A: Yes, you can adjust the amount of jaggery based on your preference for sweetness. If you prefer a less sweet pickle, you can reduce the amount of jaggery. However, keep in mind that jaggery also contributes to the overall texture and consistency of the pickle.
Q: How long does this Kul Sweet Pickle last?
A: When stored in an airtight container in the refrigerator, this pickle can last for several weeks. The flavors will continue to develop and intensify over time, making the pickle even more delicious.
Q: Can I use a different type of pickle powder or spice mixture?
A: While you can experiment with different spice combinations, the traditional recipe calls for the specific spices and seeds mentioned. Using a different pickle powder or spice mixture may alter the authentic flavor profile of this Kul Sweet Pickle.
Q: Can I skip the mashing or blending step for the cooked Ber?
A: Yes, you can choose to skip the mashing or blending step if you prefer a chunkier texture for the pickle. However, mashing or blending the cooked Ber can help create a smoother and more uniform consistency.
