Ber Chutneys and Ber Pickles

This Herbal Monday, lets continue with  Ber (Jujube ), the chestful of goodness.
Hope you have tried the juice, now let us make chutneys and pickles out of it.
Jujube extracts are also used to manufacture skin care products to reduce wrinkles, dryness, redness, swelling and for relief from sunburn.

Let’s start with chutneys.

First one is, Bong style of chutney known as Kul’er’ chutney.  Ofcourse learned it from Ma, she makes both the version,
from dried ber as well as fresh ber. Both way it’s very delicious. Kul means ber.

Kul’er’ Chutney

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Ingredients:
1 bowl of Ber (fresh or dried)
5-6 Dates
2-3 Tomatoes
10-15 Eaisins
1 cup Sugar
1/2 tsp panch phoron
2 dried red chilli
1/4 spoon Amchur(Dry Mango) powder
Pinch of salt
1 tsp oil

Method:
De-stone the kul (ber) and cut in small pieces.
Heat sauspan, add oil, temper with panch phoron and dry chilli.
Then add kul (ber) , dates, raisins and tomatoes.
Then add sugar and little water along with anchur powder and salt.
Let it simmer slowly for 10-15 minutes till all ingredients  turn mushy.
I add a pinch of chilli powder also, to balance the taste.
Cool it, try it, it’s  yummy.

This panch phoron is a mix of 5 ingredients,  rai/mustard, kalaunji/onion seeds, sauf/fennel seeds, jeera/cumin seeds, and methi/fenugreek, in equal proportion.

Ber Chutney

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Ingredients :
10 Ber
2 green chilli
1 fistful pudina
2tbsp lemon juice
5-6 cashew nut
1/2 tsp roasted jeera
1/4 tsp black salt
1/4 tsp salt
1/2 tsp sugar

Method:
Grind all in blender.
Serve it as a dip with any snack.
It tastes so good.

Anything made out of ber, chutney or pickle, is very delicious. De-stoning the ber is bit tidious.

Kul’er’ Achaar

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This bong style kul’er’ Achaar stays for more than a year (Ofcourse if you don’t  finish it offโ˜บ)

Ingredients :
250 gms kul (ber)
1tsp turmeric powder
5 tsp panch phoron powder (roasted)
3-4 dry red chilli
1/2 tsp cumin powder
1 cup jaggery
4-5 tsp mustard oil
1/2 tsp salt

Method :
De-seed the ber and sun dry it for 4- 5 days.
Dry roast red chilli and cumin seeds. Grind it.
Dry roast the panch poron and grind it.
Heat oil, add jaggery, sprinkle few spoon of water.
Add red chilli- cumin powder.
Then add the ber.
Cook for 2-3 minutes.
Add salt and turmeric  powder.
Switch off the gas and add panch poron powder  at the end.
Cool it, and bottle it.

Ber Pickle

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This one is an instant  pickle, no cooking is required.
Very easy to make and very tasty too.

Ingredients:
1/2 kg ber
1tsp black salt
2tsp black pepper (kali mirch)
5 tsp grated jaggery
1 tsp red chilli powder
Salt to taste.

Method :
De-seed ber, add all the ingredients,  and keep in sun for a week. Simple and ready โ˜บโ˜บ

Try all the 4 recipes, let me know whether  you liked it or not.
Before I wind up let me add, the ber leaves are also used as a potpourri to keep homes smelling fresh and good.
Happy Monday!!

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10 thoughts on “Ber Chutneys and Ber Pickles

  1. “Ber” the name itself waters the mouth.. the tangy flavor is so catching that any dish made out of “ber” is bound to deluge ur mouth………however the wholesome goodness of this wonderful fruit is served in way is bound to ensure that next time u all wont shy to stand under the “ber” tree so that u have it preserved for summer & winters

    Liked by 1 person

    • Thanks for liking the recipe. To make it a try, simply hand over the recipe to someone,who can make it for you. Relax and enjoy the delicious ber.๐Ÿ˜Š๐Ÿ˜Š

      Like

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