|Recent photo of March 2018|
Though this takes very little time to actually make ... the actual time to make this pickle will span over a few days ... i.e the time taken to sun dry the kul/ ber/ berries.
I am making optimum use of the winter sun these days before it shifts back.
So when I came across some berries being sold, I picked them up impulsively .... wanting to try making Kuler achaar myself.
The Ber / berries for this achar should be the round and sour ones.
Kul / Ber,
red chilli powder,
roasted and freshly ground Paanch Phoron ( equal quantities of methi/fenugreek seeds, kalaunji/onion seeds, rai/mustard seeds, saunf/fennel seeds, jeera/cumin seeds).
How to :
Wash the berries well and leave them to dry.
Now comes the best part .... take every berry and crack it open to check for insects. Discard the bad ones.
In a heavy vessel heat the gur/jaggery with a little water till it melts. Add the berries and stir well. Let it cook till the jaggery thickens.
This has a very long shelf life if the berries are sun dried well and hold no moisture.