Topa kul—you can call it the forbidden fruit, or at least till Saraswati Puja. It’s fascinating to see how the season changes, and it reflects, first on our skin and then in the vegetable market. Topa kul is the Indian jujube fruit, and it is one of those transition fruits on the market. You start to see them before Saraswati Puja, and they last till the middle of spring. And Bengalis love making topa kuler chutney with these ripe, juicy jujubes. 

Oh, I hated it as a child and never understood the craze for this fruit. Once you bite into the fruit, it has a slimy texture with a sour taste. Cooking the fruit down in a chutney with jaggery balances the sweet and sour, but the chutney overall becomes very slimy and slippery. Indeed, I didn’t understand the excitement until my mature palate took control. 

topa kuler chutney (1)

topa kuler chutney (1)

Why is kul not allowed to eat before Saraswati Puja?

Why did I call it the forbidden fruit? In Bengal, we don’t consume this fruit until it is given as a prasad to Devi Saraswati. Kids are often told that they will fail their final exam if they touch the fruit before the pujo. There are several reasons for this.

According to the old Hindu scriptures, Ved Vyas performed penance for a long time to please Goddess Saraswati. The goddess planted a kul seed near his place of penance and set a condition: he must continue his penance until the seed grew into a tree, bore fruit, and ripened. When the fruit finally ripened and fell on his head, the goddess was pleased with his sacrifice. This day, celebrated as Basant Panchami, marked the beginning of Ved Vyas writing the Brahma Sutra, offering the first kul to Saraswati. Since then, it has been customary to eat kul only after offering it to the goddess on Saraswati Puja.

Another reason could be that Hindus offer the season’s first fruits to the gods. Kul ripens around the Paush-Magh months, making Saraswati Puja the ideal time for this offering. Additionally, health considerations play a role—eating unripe kul during spring can cause stomach issues, colds, and tooth sensitivity due to its sourness. Waiting until the fruit is fully ripe, post-Basant Panchami, ensures both spiritual and physical well-being.

topa kuler chutney (4)

topa kuler chutney (4)

Saraswati Puja Memories in Pictures

Saraswati Puja

Saraswati Puja

Family picture

Family picture

Anindya with the kids

Anindya with the kids

Tugga and Shonai having fun at Canning on Saraswati Puja

Pikturenama Studios team at Saraswati Pujo

Pikturenama Studios team at Saraswati Pujo

Saraswati Thakur batik print by my grandmother

Saraswati Puja Food that is offered to the Goddess

  1. Bhuni khichuri that almost tastes like a pulao
  2. Bhoger khichuri- the most traditional
  3. Labra- the perfect combination with khichuri
  4. Nolen gur’er payesh- rice pudding with nolen gur
  5. Niramish aloor dum- potato curry without onion and garlic
  6. Koraishutir kochuri- green peas kachori
  7. Begun bhaja- the most simple eggplant fry
  8. The perfect Bengali luchi
  9. Topa Kuler chutney
Share your cooking with us –

Do try this recipe and share your feedback. You can also reach out to us at our social media handles InstagramFacebook or any of our personal Facebook (Madhushree & Anindya) & Twitter profiles. Post a picture and tag us.

topa kuler chutney (4)

Topa Kuler Chutney | Chutney with Ber

A sweet and tangy chutney made with soft, boiled topa kul (Indian jujube or ber), jaggery, and warm spices, perfect as a flavourful accompaniment to any meal during spring.
Prep Time 10 minutes
Cook Time 20 minutes
Course Chutneys
Cuisine Bangladeshi, Bengali, Indian
Servings 6 servings

Ingredients
  

  • 500 grams topa kul (Indian jujube/ber)
  • 1 tsp salt
  • 2 tsp mustard oil
  • ½ tsp mustard seeds
  • 2 nos dried chilies
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 200 gms jaggery powder
  • 2 large pinches bhaja moshla

Instructions
 

  • Wash the kul thoroughly under running water.
  • In a large pot, boil them with enough water to cover the fruit. Add 1 tsp of salt to the water. Boil until the kul becomes mushy and the skin starts to tear. Set it aside.
  • Heat mustard oil in a kadai (wok). Add mustard seeds and dried red chilies. Roast until the mustard seeds start spluttering.
  • Add the boiled kul along with the water to the kadai. Stir well. Mix in turmeric powder and red chili powder, ensuring everything is combined.
  • Add jaggery to the mixture. Stir continuously until the jaggery melts. Cook on low heat until the chutney thickens to a syrupy consistency.
  • Sprinkle 2 large pinches of Bhaja Moshla, mix well, and take it off the heat.
  • Allow the chutney to cool completely before storing it in a glass or ceramic jar. Serve chilled as a sweet and spicy accompaniment to your meals.
Keyword kuler chutney, saraswati puja, saraswati pujo food, topa kuler chutney, under 30 minute bengali recipe