Cooking Journal


A cooking journal. Lightweight. Portable. Semantically versioned.

View the Project on GitHub mookerzhou/cooking_journal



Stone Fruit Aachar

Post date: 28 Jun 2019

This is a Bengali variant of a fruit aachar/preserve that can be made with unripe, local stone fruit. Mangoes and olives variants work well too, although I haven’t tried them yet. The recipe itself a based on some commentary from an aunt, whose aachar is quite popular within my extended family.

  • Add unripe stone fruit (e.g., peaches), washed and cut coarsely, and some water (~ 1/2 cup) to a small, heavy-bottomed pot. Bring to a simmer.
  • Add sugars, about half weight of stone fruit, to pot:
    • Brown sugar
    • 3-4 tbsp, honey
    • 1 tbsp, pomegranate molasses
    • OR Nolen gur
    • For sourness: tamarind paste (whole)
  • Simmer fruit and sugar and let reduce. Cool some on the back of a spoon to test final consistency and aim for something jam-like.
  • Fold in spices:

I eyeballed this the first time I made it, and the volume measurements are calibrated for about 400g of fruit (with cores removed).