Monday, April 15, 2013

Kul'er Chatni/ Ber Ki Chutney

Finally I can say some relief from the cold weather and the spring has arrived, as days are getting little bit warmer. Kids are now back to school after a long Easter holidays, and now this momma has some time to divert her attention towards other aspects of her life, and that includes food blogging.

This “chatni” in Bengali or more eloquent way of saying “chutney” in English, is one amalgamation of kul, dates, raisins and dried apricots and is a sweet preparation. However when ever my Ma would make kul’er chatni, it was always with topa kul- the fully ripened ones available easily back home. Now I thought even if the dried ones or the ripened ones, are not available here or may be it is, just that I never got hold of it, that should not stop me from making simple home-made chutney with the fresh kul/ber. After many Google searches, I finally came to conclusion that Kul in Bengali or Ber in Hindi is popularly known as Indian Jujube, or Indian plum, if you know any other name then do please add in comment section.
Uploading two pictures of kul- narkoli kul but the these are not dried or fully ripened ones, still fresh and green.And another normal ones.

And since its poila boishak today- the first day of "Baishak" month according to Bengali calender, it will be appropriate to post a sweet chutney recipe made with these kul or ber. I know things could have been different had I stayed back in India, with sweet gift packs coming from our reliable grocery walah or neighborhood modi khana, but this is what I will try to make today –some payesh and chatani. And for the rest of the things will wait till I fly back to home.

Now to the recipe for Kul’er Chatni
Kul’er chatni-Ber ki Chutney-Sweet Chutney preparation of Indian Jujube/Indian Plum
Recipe requirements
About a big bowl of kul/ber/Indian Jujube/Indian plum
5-6 dates/khejur
½ cup of raisins/sultanas
¼ cup of dried apricots
1 cup of sugar
½ tsp of oil
½ tsp of panch phoron or Black mustard seeds-shorshe
2-3 dry red pepper
De –stone the kul/ber.And cut into small pieces.
Heat up a saucepan, add oil, temper it with panch phoron and dry red pepper.
Then add in kul, dates, raisins and dried apricots.
Add in sugar and about 3-4 tbs of water. Lower the flame and, let it simmer slowly for about 10-15 mints or till all the ingredients turn out mushy. This is kul’er chatni and made in easy way.To spice up little more-add in grounded panch phoron powder at the end. Personally I don't prefer adding panch phoron gurun/powder to home-made chatni,but this should not stop you from doing so.
This chatni is great accompaniment with warm cooked khichuri and beguni…

And wish you all Shubho Nababorsho, Baishaki, Rongali-Bihu,Puthandu and Vishu ….

Poila Boishak er onek Preeti and Shubecha.


  1. Interesting chutney,sweet and flavorful,bookmarked.

  2. Very yummy and distinct chutney.

  3. Happy Bengali New Year Jaya..This chutney looks seriously droolworthy and sounds prefect to enjoy with anything.

  4. Happy new year, Jaya! I know both kinds of bers, the small, wrinkly round varieties and these, which you posted here. They are famous street treats! I always thought the big ones were a hybrid!

    1. Sra,
      I am not sure of the big ones being hybrid or may be it is..But luckily this time got these two varieties here so this chutney recipe..How r you and wish you also a very happy new year..hugs

  5. Shubhi noboborsho to you too Jaya.

    I think apricots are not added to the authentic recipe. I have tried it, love the taste but somehow my chatni becomes too gelatinous..so much so it makes strings when dropped..not at all presentable as it looks almost slimy. Taste is awesome as I mentioned.

    1. And wish you same Sangeeta..how r you?
      Yes in authentic kul chatni dried apricot is not added..but then for proper kul chatni we need topa kul or the ripened ones and of course with the strings when dropped..I really don't mind that as the taste is awesome..hugs


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