Steps to Make Speedy Topa Kuler Chutney (Ber or Indian Plum Chutney)

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, How to Make Homemade Topa Kuler Chutney (Ber or Indian Plum Chutney). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 get started with this recipe, we have to 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 it.

#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 Make ready 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 exceptional food Steps to Prepare Award-winning Topa Kuler Chutney (Ber or Indian Plum Chutney). Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!