Jujube Pickle Online
Whole winter kul, cooked with sugar and roasted spice. One batch a year.
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A jar with a season
Kul is in the market for a few weeks of winter and then it is gone. We buy the whole batch in that window and make it the same week, which is why kuler achar sells out and comes back a year later rather than running all year round.
Whole fruit, seed in
The fruit goes into the pot whole with the seed still inside, exactly as it is done at home. It keeps its shape and its skin stays intact instead of breaking down into pulp. Eat around the seed the way you would with a fresh kul.
The tiffin box jar
Most Bengalis who buy this are buying a memory. It turns up in school lunchboxes, gets eaten off the spoon, and is finished long before the next season. If that is not your background, think of it as a sweet and sour fruit chutney with a light chilli warmth.
