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A classic Rajasthani pickle featuring desert berries (ker) and beans (sangri). This tangy, spicy, and savory achar brings the authentic flavors of Marwari cuisine right to your table, pairing perfectly with rotis and parathas.
For 16 servings
Soak the Ker and Sangri
Boil the Ker and Sangri
Dry the Boiled Ingredients
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A classic Rajasthani pickle featuring desert berries (ker) and beans (sangri). This tangy, spicy, and savory achar brings the authentic flavors of Marwari cuisine right to your table, pairing perfectly with rotis and parathas.
This rajasthani recipe takes 55 minutes to prepare and yields 16 servings. At 173.12 calories per serving with 2.33g of protein, it's a moderately challenging recipe perfect for side or condiment.
Prepare the Pickle Masala
Temper and Assemble the Achar
Store and Mature the Pickle
For a garlicky twist, add 8-10 peeled and lightly crushed garlic cloves to the warm oil along with the asafoetida.
To make it milder, use only Kashmiri red chilli powder and omit the hot red chilli powder. You can also de-seed the green chillies.
Add other traditional Rajasthani pickle ingredients like 50g of dried Gunda (Lasoda) or sliced carrots. Soak and boil them along with the ker and sangri.
Ker and sangri are desert legumes and berries that are excellent sources of fiber, which aids digestion, prevents constipation, and supports a healthy gut microbiome.
The blend of spices like turmeric, fennel, and fenugreek provides a powerful dose of antioxidants, which help protect the body against cellular damage from free radicals.
Mustard oil is a good source of monounsaturated and polyunsaturated fats (MUFAs and PUFAs), including omega-3 fatty acids, which are beneficial for heart health.
Spices like asafoetida and turmeric have anti-inflammatory and anti-microbial properties that can help support the immune system.
In moderation, yes. It's rich in fiber from ker and sangri and contains beneficial spices. However, it is high in salt and oil, which are necessary for preservation, so it should be consumed in small quantities as a condiment.
One serving of approximately 2 tablespoons (45g) contains around 120-140 calories, with most of the calories coming from the mustard oil.
If stored correctly in a sterilized jar with a sufficient layer of oil on top, it can last for up to a year at room temperature. Always use a clean, dry spoon to serve.
For an authentic Rajasthani flavor, mustard oil is essential. Its pungent quality is key to the pickle's taste profile. Using another oil like sesame or sunflower will significantly alter the traditional taste.
A slight bitterness is characteristic of ker berries. However, strong bitterness can result from not changing the soaking water or not soaking them long enough. Soaking overnight and rinsing well is crucial to minimize bitterness.
They are specialty ingredients from Rajasthan. You can find them in well-stocked Indian grocery stores, especially those specializing in regional products, or purchase them from online retailers.