Ker Sangri Achar
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
- Rinse the dried ker and sangri separately under running water 2-3 times.
- Place them in separate large bowls and cover with ample water. Let them soak for 8-10 hours, or preferably overnight.
- After soaking, discard the water from both. The water from ker can be particularly bitter, so rinsing it again is recommended.
Boil the Ker and Sangri
- Transfer the soaked ker and sangri to a pressure cooker. Add 1.5 cups of fresh water, 1/2 tablespoon of salt, and 1/4 teaspoon of turmeric powder.
- Secure the lid and pressure cook on medium heat for 1-2 whistles, or for about 8-10 minutes. They should be tender but not mushy.
- Once the pressure releases naturally, open the cooker and drain all the water completely using a colander.
Dry the Boiled Ingredients
- Spread the boiled ker and sangri on a clean, dry kitchen towel or a large tray.
- Let them air dry for 1-2 hours, preferably under a fan. This step is crucial to remove excess moisture and ensure a long shelf life for the pickle.
Prepare the Pickle Masala
- While the ker and sangri are drying, prepare the spices.
- In a small grinder or using a mortar and pestle, coarsely grind the fennel seeds and fenugreek seeds. You can grind the split mustard seeds as well or use them as is.
- Keep this ground spice mix ready.
Temper and Assemble the Achar
- In a heavy-bottomed pan or kadai, heat the mustard oil on high heat until it reaches its smoking point. This removes its raw pungency.
- Turn off the heat and let the oil cool down until it is just warm (about 2-3 minutes).
- To the warm oil, add the asafoetida and nigella seeds. They should sizzle gently.
- Add the completely dried ker and sangri, cubed raw mango, and slit green chillies to the pan.
- Sprinkle the ground spice mix, split mustard seeds, remaining turmeric powder, both red chilli powders, dry mango powder, and the remaining 2 tablespoons of salt.
- Mix everything thoroughly, ensuring every ingredient is well-coated with the oil and spices.
Store and Mature the Pickle
- Allow the pickle to cool down completely to room temperature.
- Carefully transfer the Ker Sangri Achar into a clean, dry, and sterilized glass jar.
- For best results and longevity, cover the jar with a muslin cloth and place it in direct sunlight for 2-3 days. This helps the flavors to meld and mature.
- The achar is ready to be eaten after 24 hours, but the taste improves significantly after 3-4 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the ker and sangri are completely moisture-free after boiling to prevent the pickle from spoiling.
- 2Heating the mustard oil to its smoking point and then cooling it slightly is crucial for developing the right flavor and aroma.
- 3Always use a clean, dry, and sterilized glass jar for storage. Avoid plastic containers.
- 4The amount of salt and oil might seem high, but they are natural preservatives that ensure a long shelf life.
- 5For a deeper flavor, you can lightly dry roast the fennel and fenugreek seeds before grinding them.
- 6Always use a clean and dry spoon to take the pickle out of the jar to prevent contamination.
Adapt it for your goals.
Flavor
For a garlicky twist, add 8-10 peeled and lightly crushed garlic cloves to the warm oil along with the asafoetida.
Spice LevelSpice Level
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.
IngredientIngredient
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.
Why this is on our healthy list.
High in Dietary Fiber
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.
Rich in Antioxidants
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.
Contains Healthy Fats
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.
Boosts Immunity
Spices like asafoetida and turmeric have anti-inflammatory and anti-microbial properties that can help support the immune system.
Frequently asked questions
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.