# The Flavor Chapter


## Posts

- [What Is Ber Fruit? A Guide to Kul, Bengal's Winter Jujube](https://theflavorchapter.com/what-is-ber-fruit-kul/): Ber fruit is kul in Bengali and Indian jujube in English. A simple Kolkata kitchen guide to its names, types, winter season, and how to pick, store and eat it.
- [Nolen Gur: A Simple Guide to Bengal's Winter Jaggery](https://theflavorchapter.com/nolen-gur-guide/): Nolen gur is the fresh date palm jaggery of a Bengali winter. Here is how jhola and patali differ, how to spot good gur, and how to store and cook with it.
- [Can You Store Lemon Pickle in an Aluminium Utensil?](https://theflavorchapter.com/lemon-pickle-in-aluminium-utensil/): No, and here is why: the acid and salt in lemon pickle slowly attack aluminium. Get the simple Class 8 answer, the real kitchen reason, and the containers that keep achar safe for months.
- [Is Pickle Allowed in Flight? Achar Travel Rules](https://theflavorchapter.com/is-pickle-allowed-in-flight/): Yes, pickle is allowed in flight, but a full jar of achar belongs in your check-in bag. Here is what Air India, IndiGo and customs pages say, and how to pack a jar so it does not leak.
- [Types of Achar: A Simple Guide to Indian Pickles](https://theflavorchapter.com/types-of-achar-guide/): A plain guide to the main types of achar: oil, salt, sweet, vinegar and fermented, plus Bengali favourites and how to choose your first jar.
- [What Is Amsi Achar? A Simple Guide to Dry Mango Pickle](https://theflavorchapter.com/amsi-achar-guide/): A simple guide to dry mango pickle (amsi achar): what it is, how it is made in a Kolkata kitchen, how it tastes, what to eat it with and how to keep it.
- [How to Store Homemade Pickle So It Lasts 9 Months](https://theflavorchapter.com/how-to-store-homemade-pickle/): Water spoils pickle, not time. Seven simple rules from our Kolkata kitchen to keep homemade achar fresh, spot a jar that has turned, and pack it for a flight.

## Pages

- [Home](https://theflavorchapter.com/)
- [Blog](https://theflavorchapter.com/blog/): Recipes, seasonal notes and the occasional argument about how much sugar belongs in tamarind pickle. New posts appear here.
- [FAQ](https://theflavorchapter.com/faq/): Across India. We do not ship internationally at the moment.
- [Our Story](https://theflavorchapter.com/our-story/): Every Bengali family has a pickle jar that is guarded more carefully than it should be.
- [About Us](https://theflavorchapter.com/about-us/): The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal.
- [Terms & Conditions](https://theflavorchapter.com/terms-and-conditions/): These terms govern your use of theflavorchapter.com and any purchase you make from it. By placing an order you accept them.
- [Privacy Policy](https://theflavorchapter.com/privacy-policy/): The Flavor Chapter ("we", "us") operates theflavorchapter.com. Our registered address is Dum Dum Cantonment, Kolkata 700065, West Bengal, India.
- [Refund & Cancellation Policy](https://theflavorchapter.com/refund-policy/): Food is not returnable once it leaves us, so we do not accept returns for change of mind.
- [Shipping & Delivery Policy](https://theflavorchapter.com/shipping-policy/): We ship across India. We do not currently ship outside India.
- [Contact Us](https://theflavorchapter.com/contact-us/): We are a small home kitchen in Kolkata, so you are writing to the people who actually make the pickles.
- [My account](https://theflavorchapter.com/my-account/)
- [Checkout](https://theflavorchapter.com/checkout/)
- [Cart](https://theflavorchapter.com/cart/)
- [Shop](https://theflavorchapter.com/shop/): Every jar on this page is cooked at home in Kolkata, a few kilos at a time.

## Products

- [Homemade Amla Murabba | Amloki Murabba](https://theflavorchapter.com/product/amla-murabba/): Whole winter amla, pricked and slow cooked in sugar syrup with green elaichi until soft, chewy and deep amber. Very sweet, with a faint amla tang underneath. In Bengal we call it amloki murabba, and it is best eaten as a small sweet after a meal.
- [Achar Sampler Pack | 6 Homemade Pickles, 100 g Each](https://theflavorchapter.com/product/achar-sampler-pack-6-homemade-pickles/): Can’t decide which achar to try first? Get all six. One 100 g jar each of Dry Mango (Amsi), Garlic, Green Chilli, Amla, Tamarind and Jujube (Kul), homemade in small batches in mustard oil with no chemical preservatives. 6 jars × 100 g = 600 g of achar Worth ₹894, yours for ₹569 Packed jar by jar in a kraft box
- [Homemade Chicken Pickle | Chicken Achar](https://theflavorchapter.com/product/chicken-pickle-achar/): Boneless chicken breast cut into very small pieces, fried in cold pressed mustard oil, then cooked down with roasted masala until the oil turns red. Rich and savoury with a proper chilli edge. Our only non vegetarian jar.
- [Homemade Amla Pickle | Amloki Achar](https://theflavorchapter.com/product/amla-pickle-amloki-achar/): Winter amla steamed until it falls into segments, then cooked down slowly in cold pressed mustard oil with jaggery, cumin seeds, corriander seeds, fennel and turmeric until dark and thick. Sour and sweet at once, with a slow spice warmth behind it.
- [Homemade Green Chilli Pickle | Hari Mirch Achar](https://theflavorchapter.com/product/green-chilli-pickle-hari-mirch-achar/): Green chillies cut into small pieces, mixed with coarse ground mustard and fennel in cold pressed mustard oil, then left in the sun for days until they soften and turn olive. Hot, sharp and clean. This is the jar for people who find other pickles too mild.
- [Homemade Dry Mango Pickle | Amsi Achar](https://theflavorchapter.com/product/sun-dried-mango-pickle-amsi-achar/): Raw mango sliced and dried in the sun for three days until it turns chewy, then cooked slowly with jaggery in mustard oil with cumin, ajwain and black pepper. Sweet and tangy, dark and sticky, with a firm bite a fresh mango pickle never has.
- [Homemade Tamarind Pickle | Imli Achar](https://theflavorchapter.com/product/tamarind-pickle-imli-achar/): Tamarind shelled, soaked and deseeded by hand, then cooked down with jaggery and roasted spice until it coats a spoon. Sharp and sour at the front, sweet at the finish. No added acid.
- [Homemade Garlic Pickle | Lahsun Achar](https://theflavorchapter.com/product/garlic-pickle-lahsun-achar/): Local garlic peeled clove by clove, sun dried, then cooked into a thick tamarind and jaggery masala in cold pressed mustard oil with mustard seed and fenugreek. Tangy and bold on the first bite, with a deep jaggery sweetness underneath.
- [Homemade Jujube Pickle | Kuler Achar](https://theflavorchapter.com/product/jujube-pickle-kuler-achar/): Whole winter jujube cooked down slowly with sugar and roasted spice. Sweet at the front, a light chilli warmth behind it, and the sour bite of the fruit at the end. Made once a year, while kul is in the market.

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