Bangladesh is located in southern Asia and bordered by India in the North, East, and West, by Myanmar in the southeast, and the Bay of Bengal in the South. Food such as pickles (achar), sugar-preserved fruits (murabba), honey, and street drinks are regularly stored in glass jars and bottles in homes as well as commercial producers.
This article explores how Bangladeshi food and drink preservation culture connects to glass containers, with 4 Blocal recipes you can make at home even in the UK, as well as the containers that suit them.
Bangladeshi Food Culture and The Use of Glass Jars and Bottles
Bangladesh’s food preservation culture is shaped by its hot, humid climate and agricultural abundance. For centuries, families have preserved seasonal fruits and vegetables to enjoy throughout the year, using methods like pickling, sugar-preservation, and fermenting.
Traditionally, Bangladeshi families used clay pots and earthenware containers: kacher jar (which is "glass jar" in Bengali, referring to clay or ceramic), for fermenting, pickling, and storing condiments. Terracotta pots were used to store mustard oil and fermented fish (shutki).
Bamboo containers and banana leaves served for short-term storage and cooking. These materials did their job well in a rural, seasonal food economy where every ingredient had its season, and every household managed its own preservation calendar.
Over time, Bangladeshis embraced the use of glass jars and bottles in their food culture, reflecting both urbanisation and the growth of a commercial food sector. Families and businesses began using glass containers to store and package mango murabba, tamarind achar, and mixed vegetable pickles, and honey producers working in the Sundarbans, which is the world's largest mangrove forest and home to some of the most prized wild honey in Asia.
Some of the reasons glass containers were easily adopted by Bangladeshis it communicates quality, handle the acidity and sugar content of Bangladeshi preserves without absorbing or transferring flavour, often associated with plastic containers.
Traditional Bangladeshi Foods Commonly Stored in Glass Jars and Bottles
Some Bangladeshi foods and drinks stored in glass containers are also similar to some foods you will find in the Middle East, like Achar and Murabba, common to the Afghan and Azerbaijani people. Here are some of the foods and drinks commonly stored in glass containers:
1. Achar (Pickles)
Achar (pickles) are among the most widely made and consumed preserved foods in Bangladesh. Mango achar (kacha amer achar), tamarind achar, garlic pickle (rosuner achar), jujube pickle (kuler achar), chalta pickle (elephant apple), mixed vegetable achar, lemon achar, and green chilli achar are all made at home and commercially. They range from oil-based to vinegar-based to sun-dried brine preparations, and all of them are stored in glass pickle jars with airtight lids.
2. Murabba
Murabba are sugar-preserved fruits, whole or sliced fruits cooked in sugar syrup until translucent and deeply flavoured, then stored in the syrup. Mango murabba, amla (Indian gooseberry) murabba, and amloki murabba are the most common in Bangladesh. Unlike jam, murabba preserves the fruit in identifiable pieces swimming in their syrup, and the wide-mouth glass jam jar or preserving jar is the ideal container for both filling and serving.
3. Honey
Honey from the Sundarbans is globally recognised for its exceptional quality and complex floral character, produced by wild bees feeding on the mangrove ecosystem. Sundarbans honey is darker and more intensely flavoured than most European honeys and is increasingly sold in glass honey jars and hexagonal jars that allow the unique amber colour to be displayed beautifully.
4. Street Drinks and Heritage Beverages
Street drinks and heritage beverages such as tok doi (sour yoghurt drinks), tamarind sharbat, green mango panna, and jaggery-based drinks are traditionally made fresh but are mostly being bottled in glass bottles for sale at markets, food festivals, and specialist retailers serving the Bangladeshi diaspora.
5. Fermented Fish (Shutki)
Fermented fish (shutki) pastes and chutneys made from dried and fermented fish are intensely flavoured condiments used across Bangladeshi cuisine. When processed into paste or chutney form, they are stored in small glass storage jars or square jars where the airtight seal is essential for containing both flavour and aroma.
Bangladeshi Traditional Food or Drink with the Recommended Glass Containers
|
Food or Drink |
Traditional Preservation Method |
Best Glass Container |
|
Mango achar |
Oil or vinegar brine, sun-drying |
Pickle jars, wide-mouth storage jars |
|
Murabba (fruit in sugar syrup) |
Sugar syrup preservation, hot-filled |
Jam jars, preserving jars, Bonta jars |
|
Sundarbans honey |
Extracted and bottled raw |
Honey jars, hexagonal jars |
|
Tamarind sharbat concentrate |
Reduced tamarind syrup, sealed |
Orcio jars, square jars |
|
Green mango panna |
Cooked mango pulp, spiced |
Glass bottles, preserving jars |
|
Shutki chutney |
Fermented fish processed into paste |
Storage jars, square jars |
4 Traditional Bangladeshi Recipes for Your Glass Jars and Bottles
Bangladeshi Mango Murabba Recipe in Glass Jars
Ingredients
● 1kg raw green mangoes, peeled and cut into large chunks or thick slices
● 800g caster sugar
● 1 tsp ground cardamom
● ½ tsp saffron threads dissolved in 2 tbsp warm water (optional)
● Juice of 1 lemon
Method
● Place the mango pieces in a large bowl, pour the sugar over them, and mix well to coat. Cover and leave to macerate for 8-12 hours or overnight; the sugar will draw out the mango juice and begin to dissolve naturally.
● Transfer the mango and all its syrup to a saucepan. Add the lemon juice and gently boil over medium heat, stirring until all the sugar dissolves completely.
● Reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the mango pieces become translucent and the syrup thickens to a consistency that coats the back of a spoon. Add the cardamom and saffron water in the final 10 minutes and stir to combine.
● Fill your jars with the hot murabba; the fruit and syrup together immediately, ensuring the fruit pieces are fully submerged in syrup. Fill to within 1cm of the rim and seal with tight lids while still hot.
● Leave to cool completely before storing. The murabba will set slightly as it cools but should remain syrupy.
● Mango murabba can last for up to 12 months if unopened in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
Check our collection for a variety of glass jars for murabba.
Bangladeshi Mixed Vegetable Achar Recipe in Glass Pickle Jars
Ingredients
● 200g raw green mango, peeled and cut into small cubes
● 150g carrots, peeled and cut into thin batons
● 100g cauliflower, broken into very small florets
● 100g green chillies, slit lengthways
● 6 garlic cloves, peeled and halved
● 3 tbsp mustard oil
● 1 tbsp white wine vinegar or malt vinegar
● 1 tsp turmeric
● 1 tsp cumin seeds, dry-roasted and lightly crushed
● 1 tsp mustard seeds, dry-roasted
● 1 tsp salt
● ½ tsp dried chilli flakes
Method
● Spread all the prepared vegetables and garlic cloves on a clean tray and leave in a sunny spot or in a very low oven (50°C) for 3-4 hours to dry out slightly; this concentrates the flavour and extends shelf life.
● Combine the turmeric, salt, chilli flakes, crushed cumin seeds, and mustard seeds in a large bowl and mix well to form the spice blend.
● Add the dried vegetables to the spice blend, coating evenly. Add the vinegar and mix again so the acid is distributed evenly.
● Heat the mustard oil in a small pan over medium heat until it just begins to smoke, then remove from the heat and leave to cool for 5 minutes. Pour the warm oil over the spiced vegetables and mix thoroughly.
● Pack the achar tightly into sterilised wide-mouth glass pickle jars, pressing down firmly to remove air pockets and ensure the vegetables are submerged in the oil and vinegar mixture.
● Seal with vinegar-proof airtight lids and leave at room temperature for 3-5 days before eating to allow the flavours to develop fully.
● Mixed achar can last for up to 3 months in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
Check our collection for a variety of glass jars for mixed vegetable achar.
Sundarbans Honey with Lemon and Ginger Recipe in Honey Jars
Ingredients
● 400g raw Sundarbans honey or any raw unfiltered honey
● 1 unwaxed lemon, thinly sliced into rounds
● 30g fresh ginger, peeled and thinly sliced into coins
● ½ tsp black nigella seeds (kalonji) optional, but it’s a traditional Bangladeshi addition to the recipe
Method
● Ensure your glass honey jars are completely clean and bone dry because any moisture will compromise the shelf life of the infused honey and could encourage fermentation.
● Layer the lemon slices, ginger coins, and nigella seeds (if you are using them) into each jar, pressing them gently against the sides of the glass so the layers are visible through the clear glass.
● Warm the raw honey very gently by placing the honey container in a bowl of warm water for 5 minutes; do not heat above 40°C as this degrades the natural enzymes, antimicrobial properties, and complex flavour compounds that make Sundarbans honey unique.
● Pour the warmed honey slowly over the lemon, ginger, and nigella layers in each jar, filling to within 1cm of the rim. Tap each jar gently on the counter several times to release any trapped air bubbles.
● Seal with tight-fitting lids and leave to infuse at room temperature for 1 week, turning the jars gently upside down and back once daily to redistribute the infusion evenly.
● After one week, the honey is ready to use, spread on flatbread, stir into hot water as a tea, or drizzle over yoghurt.
● Infused honey keeps for up to 12 months sealed.
Check our collection for a variety of glass jars for Sundarbans honey with lemon and ginger
Bangladeshi Green Mango Panna (Aam Panna) Recipe in Glass Bottles or Jars
Ingredients
● 3 large raw green mangoes
● 150g caster sugar (or jaggery for a more traditional flavour)
● 1 tsp ground cumin, dry-roasted
● ½ tsp ground black salt (kala namak)
● ½ tsp ground cardamom
● A few fresh mint leaves
● 750ml cold water
Method
● Wash the green mangoes and place them whole, unpeeled, directly over a gas flame or under a hot grill, turning regularly, until the skin is charred and blistered all over and the flesh inside is completely soft, approximately 15-20 minutes. This charring gives aam panna its distinctive smoky depth.
● Leave the mangoes to cool completely, then peel off and discard the charred skin. Squeeze and scoop all the cooked mango pulp into a blender, discarding the stones.
● Add the sugar or jaggery, roasted cumin, black salt, and cardamom to the blender and blend until completely smooth. Taste and adjust sweetness, salt, and spice balance as needed.
● Add the cold water and fresh mint leaves and blend again briefly until the mint is completely blended and the panna is well-mixed and smooth.
● Strain through a fine sieve into a clean jug, pressing firmly to extract all the liquid. Taste once more and adjust seasoning.
● Pour into a sterilised glass bottle using a funnel or glass jars, seal with a tight cap, lid, or stopper, and refrigerate immediately.
● Aam panna keeps for up to 5 days refrigerated in a sealed glass bottle. Serve chilled over ice.
Check our collection for a variety of glass jars for green mango panna
Frequently Asked Questions
What is murabba and how is it different from jam?
Murabba is a South Asian sugar preserve in which whole or large pieces of fruit are cooked in a heavy sugar syrup until translucent and deeply flavoured, then stored in the syrup. Unlike jam, murabba is not cooked to a gel set; the fruit remains identifiable, and the syrup stays liquid.
What makes Sundarbans honey special?
Sundarbans honey is produced by wild bees in the Sundarbans mangrove forest of southern Bangladesh, one of the world's largest and most biodiverse mangrove ecosystems. The honey is darker and more complex than most commercial varieties, with a distinctive flavour influenced by the extraordinary range of mangrove plant species. It is best stored in raw, unfiltered form in glass honey jars away from heat and direct light.
What is the difference between Bangladeshi achar and Indian pickle?
The two traditions are closely related and share many techniques, but Bangladeshi achar has its own regional character; heavy use of mustard oil, black mustard seeds, nigella (kalonji), dried chillies, and turmeric are particularly prominent. Oil-based achars are especially common in Bangladesh.
Can I use standard UK glass jars for Bangladeshi foods?
Yes, food-grade glass jars widely available in the UK are perfectly suited to Bangladeshi pickling, murabba making, and honey storage. The key requirements are a wide mouth for pickles and murabba, a vinegar-proof airtight lid for oil and vinegar-based achars, and clean, sterilised glass for all preserves.