Simple Way to Make Any-night-of-the-week Topa Kuler Chutney (Ber or Indian Plum Chutney)

Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Ultimate Topa Kuler Chutney (Ber or Indian Plum Chutney). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Topa Kuler Chutney (Ber or Indian Plum Chutney), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Topa Kuler Chutney (Ber or Indian Plum Chutney) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Topa Kuler Chutney (Ber or Indian Plum Chutney) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Topa Kuler Chutney (Ber or Indian Plum Chutney) estimated approx 30 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can have Topa Kuler Chutney (Ber or Indian Plum Chutney) using 8 ingredients and 5 steps. Here is how you can achieve that.

#ws4 The key ingredient of this chutney here is Kul/Ber (jujube). It’s a seasonal sweet & tangy fruit available for a few months only during winter. You need the ripe ones of Topa Kul (called in Bengali) to make it. The recipe is my Mom's special and very easy to do. So give this a try before Topa Kul disappears from the market.

Ingredients and spices that need to be Get to make Topa Kuler Chutney (Ber or Indian Plum Chutney):

1. 500 gms kul
2. 1 tsp panchforon
3. 1 tsp fennel seeds
4. 1 tbsp vegetable oil
5. 2 dry red chillies
6. 1/4 cup jaggery powder
7. 1/4 cup sugar
8. 1 cup water as required

Steps to make to make Topa Kuler Chutney (Ber or Indian Plum Chutney)

1. Dry roast the panchforon and fennel seeds taking care not to burn or the masala would taste bitter. Cool and grind the powder into fine powder.
2. Now wash the kul and dry one day, remove the small stalks and just make a slit with knife before cooking. This will ensure the juices of the chutney mix up with the kul. In a kadai add 1 tbsp vegetable oil, 2 dry red chillies, add the kul and mix well. Cook in a low flame for 5 minutes.
3. Add 1/4 cup jaggery powder and mix well
4. Add 1/4 cup sugar and mix again till the jaggery and sugar melts.
5. Now lower the flame, add 1cup water and add half of the roasted masala. Cook for 10 minutes and if required add some more water and rest of masala powder. Cover with a lid and cook for another 5 minutes and the chutney would start thickening with a slimy consistency. Cool down completely and store in an airtight glass jar for a week.

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So that's going to wrap this up for this special food Step-by-Step Guide to Make Speedy Topa Kuler Chutney (Ber or Indian Plum Chutney). Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!