Ber Ka Achaar (jujube Pickle)

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Ber Ka Achaar (jujube Pickle)


Cooking Time

Preparation Time :20 Min

Cook Time : 5 Min

Total Time : 25 Min


Serves : 20
  • 3 cups ber, riped but firm

  • 1/4 cup sea salt

  • 1/2 cup grated jaggery

  • 3 tbsp yellow split mustard

  • 3 tbsp fennel seeds

  • 1 tsp fenugreek seeds

  • 1 tsp cumin seeds

  • 3 tbsp red chilli powder

  • 1 tbsp turmeric powder

  • 2 cups mustard oil

  • 1 tsp asafoetida


  • Wash and dry ber completely and leave them on a dry cloth under the fan
  • Dry roast cumin, fenugreek, fennel seeds and make a coarse powder, take out in a broad bowl
  • Add split yellow mustard seeds, chilli powder, turmeric, asafoetida and salt.
  • Add 3 tbsp oil to this masala
  • Now take ber and press then slightly
  • Add them to prepared masala
  • Add jaggery and mix gently
  • Take a clean and dry glass bottle, add half cup mustard oil, coat entire bottle from inside with oil
  • You can add a tea spoon of salt at this point, this will ensure that pickle doesn't get fungus in future
  • Now fill the bottle with prepared achaar
  • Top it up with remaining oil.
  • Leave it in sun light for a week. After that it will be ready to eat.