Topa Kuler Achar

Topa Kuler Achar

Although luxury restaurants in Kolkata take traditional Bengali food very seriously, upscale restaurants in Kolkata are now digging more into rustic Bengali recipes and are giving them their own spin. The dine-out restaurants in Kolkata are now getting creative, innovating with evergreen Bong delicacies, like Topa Kuler Acaar, Chingri Maacher Chatni, etc.


Sun-dried ripe Topa Kul (sour ber): around 1.5 kg
Palm jaggery: 1 kg
Panch phoron (dry-roasted and coarsely ground): around 90 gm
Dry red chillies (dry-roasted and coarsely ground): 8
Water: around 2 litres
Salt: 3 tsp


1. Soak the berries in water for 15 min to get rid of the dust in the skin. Remove the berries from water and keep aside.

2. In a kadhai, add the jaggery and water and let the mixture come to a rolling boil. Stir continuously and cook for 15 min. Strain this mixture through a fine cloth, so that all the impurities in the jaggery are removed. Transfer the filtered syrup back into the washed kadhai. Now add the berries, along with the salt, and keep cooking for atleast 20 min, or until the jaggery syrup thickens a bit. The pickle should not be dry.

3. At the end, switch off the gas and let this cool a bit. Add the coarsely ground panch phoron and dry red chillies. Stir well. Bottle the mixture when cool. Use within a month.