Here are the top 5 Bengali pickles selling out in every store,

  1. Aam Kasundi
  2. Tetuler Achar 
  3. Chaltar Achar
  4. Kuler Achar
  5. Olive Achar

1. Aam Kasundi

How to prepare Aam Kasundi :


  • 4 tbsp – black mustard seeds
  • 4 tbsp – yellow mustard seeds
  • 500 gm – raw mango (grated)
  • 8 – cloves garlic
  • Mustard oil – 1.5 or 2 cups
  • Green chili- 3
  • Salt – as per taste
  • 2 tbsp – sugar (you can add more or less depending on the tartness of the mangoes)


  1. Soak the yellow and black mustard seeds in water for 40 minutes to an hour.
  2. After 40 minutes to an hour, strain the mustard seeds and set them aside.
  3. To make a paste, combine the grated raw mangoes, soaked and strained mustard seeds, garlic, green chilies, oil, and sugar in a blender. Save half a cup of mustard oil for later use.
  4. Don’t be concerned if the paste is a little coarser. This gives the sauce more texture.
  5. Place the paste in a glass jar and drizzle with a half cup of mustard oil (set aside). Mix thoroughly with a clean, dry spoon.
  6. Cover the container with a clean cloth (preferably cheesecloth) and set it aside for a week. Do not expose the container to direct sunlight.
  7. Open the cloth after a week and add salt to the sauce.
  8. Close the lid (not the cheesecloth) and put Aam Kasundi in the fridge. This mango-mustard sauce can be kept in the refrigerator for up to a month.

2. Tetuler Achar 

How to prepare Tetuler Achar :


  • Tamarind- 100 g
    • Dried red chilies (200 g) (Byadagi variety)
    • Jaggery (250 g)
    • 8 to 10 teaspoons salt
    • 3 to 4 cups of water
    • 1 teaspoon fenugreek/methi seeds
    • Cumin (two teaspoons)
    • 1 to 2 tablespoons gingelly oil
    • Mustard (1 teaspoon)
    • Garlic cloves (approximately 5 to 6 cloves) (crushed)
    • 1 curry leaf – 1 spring


1. Soak the tamarind and grated jaggery in water for a few minutes.

2. When it softens, gently squeeze it out and sieve the liquid. Remove all of the roughage and fibers.

3. Dry roast the fenugreek and cumin seeds. Roast red chilies in a small amount of oil.

4. Using a dry mixer jar, powder all of the roasted items. Now, place one thick-bottomed vessel on the gas stove, add oil, and season.

5. When the oil is hot, splutter the mustard seeds and add the crushed garlic and curry leaves. Boil the tamarind and jaggery concentrate, salt, and ground masala powder.

6. After a while of boiling, the top layer of the mixture will appear glossy, indicating that it is done. Turn off the heat, cool the mixture completely, and store it in dry glass bottles for two days to set before storing it in the fridge.

7. If you keep it in the fridge, it will last up to a year.

3. Chaltar Achar

How to prepare Chaltar Achar :


  • 1 large elephant apple (chalta)
  • 2/3 tsp panch phoron
  • 2 garlic cloves (chopped)
  • 4-5 dry chilies
  • 1/2 teaspoon turmeric
  • food color (optional)
  • 1/3 cup mustard oil
  • add sugar and salt as required


  1. Peel and cut the elephant apple into the desired size. It should be washed and boiled with turmeric and 1 teaspoon salt.
  2. Drain and save the water. Tenderize (chheche nin) the elephant apple.
  3. Combine panch phoron and chillies and crush them.
  4. Heat the oil, then add the garlic and chili-panch phoron mix.
  5. When the aroma begins to emerge, add the tenderized pieces.
  6. Add color and stir it with 1/2 cup of the leftover water, and the sugar.
  7. Stir it and taste it; if necessary, add salt and sugar to taste.
  8. Remove from the heat and set aside to cool before storing. Chaltar Achar / Elephant Apple Chutney can be stored at room temperature for about a week and in the refrigerator for about a month.

4. Kuler Achar

How to prepare Kuler Achar :


  • 1 kilogram(35 oz or 2.20 lbs) sun dried ripe Kul/Jujube/Ber
  • 750 grams (26.4 oz or 1.65 lbs) Grated palm or sugarcane jaggery/lump sugar/gur 
  • 2 tsp whole spices (cumin, fennel) 1 1/2 tsp whole fenugreek seeds, coarsely crushed after toasting on a griddle
  • 1 tsp powdered red chili/cayenne pepper
  • 1 tsp of salt
  • 1/4 cup of water


1.Melt the grated jaggery and water in a wok over a high to medium temperature. Using a wooden stirrer or spatula, keep stirring regularly to avoid charring the jaggery.

2.Cook until the jaggery threads together when the stirrer is lifted. Cook until it thickens and forms threads if it drops when held with the spatula.

3.Cook for 3 minutes on high heat with the sun-dried Kul or jujube in the melted jaggery.

4. Season with salt, pepper, and ground spices, and stir well before turning off the heat.

5.Cool completely and store in a clean, sterilized glass jar with a tight-fitting cover.

6.For the next week, sundry the ready pickle for an hour.

7.Serve with rice, yellow lentil curry, any light vegetable dish of your choosing, or eat them independently.

5. Olive Achar

How to prepare Olive Achar :


• 1 kilogram fresh green olives (Jalphai)
• Salt as much required
• 1 cup mustard oil
• 2 cups sugar
• 2 tablespoon Indian five-spice / Panchporan
• 1 tablespoon Fennel seeds / Saunf
• 2-3 dry red chilies
• 2 Bay leaf/Tejpatta


  1. Olives should be washed and cleaned. Remove the stems that have grown too long.
  2. Boil the olives for about 15 minutes in enough water with a tablespoon of salt, or until the color changes entirely.
  3. Drain the water now. Place in a kitchen towel and completely dry the moisture. In a basin, crush the olives roughly with a fork.
  4. Dry roast the chilies, Panchporan, and fennel seeds in a pan or kadhai for 2-3 minutes on medium heat. Make sure the spices don’t turn a different color.
  5. Grind the spices in a mortar and pestle or a grinder until they’re a fine powder. Set aside for now.
  6. Heat the oil in a pan or kadhai for the final assembly. Once the oil is sufficiently heated, add the bay leaves.
  7. If you don’t have Mustard oil, any other refined oil will suffice. Mustard oil, on the other hand, is great for pickles because of its pungency. Mix in the crushed olives thoroughly.
  8. Cook for 5-6 minutes, stirring occasionally. Add the spice powder and salt at this point. Mix thoroughly.
  9. Cook for another 5-6 minutes on medium heat. Mix in the sugar thoroughly. As the sugar begins to melt, you’ll see that the mixture has turned watery. Cook over medium heat until all of the sugar’s liquid has gone.
  10. As the sugar caramelizes, the color will shift and get darker. Your pickle is now ready to eat.

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