Jujube Pickle - Kuler Achar - Indian food

The Indian Jujube (Ziziphus mauritiana), also known as Indian plum, Chinese date, Chinee apple, ber, "Kul," and dunks, is small, sweet, and round, primarily grown in South Asia, including India, Pakistan, Bangladesh, and Sri Lanka. When ripe, it turns dark red and wrinkled and is available seasonally from February to April. In Bengali culture, 'Kul' (jujube) is offered to Goddess Saraswati during Saraswati puja. This Jujube Pickle is being prepared by sun-drying the Jujube fruits and then cooking them slowly on a low flame with various spices like salt, red chili powder, turmeric powder, cumin powder, asafetida (hing), fennel, and bay leaves, along with jaggery for sweetness, which gives it a tangy flavor. This flavorful pickle pairs well with paranthas, rice, and papads. Jujube is rich in vitamin C and antioxidants, promoting better blood circulation, strengthening bones, and alleviating cough by reducing mucus. This video is being taken in Tehatta, West Bengal, India, on March 23, 2025. (Footage by Soumyabrata Roy/NurPhoto via Getty Images)