Ker Sangri Achar

Name: Ker Sangri Achar
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16 servings
Cuisine: rajasthani
Ingredients: 0.5 cup ker (dried desert berries, soaked 8 hours, drained); 0.5 cup sangri (dried desert beans, soaked 8 hours, drained); 4 tbsp mustard oil; 2 tbsp fennel seeds (coarsely ground); 1 tbsp mustard seeds (coarsely ground); 1 tsp fenugreek seeds (coarsely ground); 1 tsp nigella seeds; 2 tbsp red chili powder (kashmiri, for color and medium heat); 2 pinch turmeric powder; 1 pinch asafoetida; 2 tbsp dry mango powder; 0.5 tsp salt; 1 tbsp jaggery (grated); 2 tbsp lemon juice

RATING

4.3/5(28)

TASTE SCORE

7/10

A tangy, fiery pickle straight from the heart of Rajasthan, made with foraged desert berries and wild beans. Sun-dried ker and sangri are slow-cooked with a bold blend of fennel, mustard, and red chilies, then preserved in mustard oil for months of intense flavor.

PREP

30m

COOK

25m

SERVES

1 TBSP

82 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the ker and sangri overnight.
Wash the dried ker and sangri thoroughly under running water. Transfer to a bowl, cover with 4 cups of water, and let them soak for 8 hours or overnight until they swell up and soften. Drain fully and pat dry with a clean kitchen towel.
TIPSqueeze out excess water from the soaked ker and sangri — any remaining moisture can dilute the pickle and reduce its shelf life.
prep
Prepare the spice mix.
1.Coarsely grind fennel seeds, mustard seeds, and fenugreek seeds using a mortar and pestle.
2.Mix the ground spices with red chili powder, turmeric, asafoetida, and amchur in a small bowl.
3.Keep the spice mix ready near the stove.
TIPDo not grind the seeds into a fine powder — a coarse texture gives the pickle its signature rustic bite.
fry · ~7 min
Fry the ker and sangri.
1.Heat mustard oil in a heavy-bottomed pan over high heat until it reaches its smoking point and turns pale yellow.
2.Lower the flame to medium and add the drained ker and sangri.
3.Sauté, stirring frequently, for 5 to 7 minutes until they develop light golden spots and any surface moisture evaporates.
TIPMustard oil must smoke properly — this removes its raw pungency and gives the pickle its characteristic rustic aroma.
temper · ~1 min
Temper the whole spices.
1.Reduce the heat to low. Push the ker and sangri to one side of the pan.
2.In the cleared space, add nigella seeds and let them crackle for 20 seconds.
3.Immediately tip in the prepared spice mix and stir everything together.
TIPKeep the flame low while adding dry spices — high heat can burn them in seconds, making the pickle bitter.
mix · ~4 min
Combine and cook the pickle.
1.Add salt and grated jaggery to the pan.
2.Mix thoroughly so the ker and sangri are evenly coated with the spice mixture.
3.Cook on low heat for 3 to 4 minutes, stirring continuously, until the jaggery melts and the oil begins to separate at the edges.
mix
Finish with lemon juice and cool.
Switch off the flame. Stir in the lemon juice and give the pickle a final, vigorous mix. Let it cool completely to room temperature before transferring to the sterilized jar.
TIPAdding lemon juice off the heat preserves its fresh, tangy brightness.
rest
Mature the pickle for 2 to 3 days.
Seal the jar tightly and place it in a warm, dry spot for 2 to 3 days, shaking the jar gently once a day. The ker and sangri will absorb the spices and turn beautifully glossy.
TIPThis resting period is crucial — the flavors meld and deepen. Avoid refrigerating before the pickle has matured.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze soaked ker and sangri thoroughly to remove excess moisture, which prevents spoilage and extends shelf life.
2
Heat mustard oil until it reaches its smoking point and turns pale yellow to mellow its pungent flavor.
3
Grind fennel, mustard, and fenugreek seeds coarsely — a fine powder will rob the pickle of its rustic texture.
4
Add dry spice mix on low heat and stir immediately to prevent burning, which makes the pickle bitter.
5
Stir in lemon juice only after turning off the heat to preserve its fresh, tangy brightness.
6
Let the pickle mature in a warm, dry spot for 2–3 days, shaking daily, for the best flavor development.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce mustard oil to 2 tbsp and add 2 tbsp water during cooking; this yields a drier, less oily pickle that still packs bold flavor, ideal for those watching oil intake.

extra spicy

Extra-spicy

Double the Kashmiri red chili powder or add 1 tsp of finely chopped green chilies along with the spice mix for a searingly hot version that Rajasthanis enjoy.

sweet tangy

Sweet-tangy

Increase jaggery to 2 tbsp and add 1 extra tbsp of dry mango powder for a more pronounced sweet-sour balance, appealing to those who prefer milder heat.

garlic infused

Garlic-infused

Add 4–5 crushed garlic cloves when tempering the nigella seeds; garlic adds a pungent depth that complements the desert flavors beautifully.

vegan

Vegan

This recipe is naturally vegan; simply ensure your jaggery is plant-based and unbleached to keep it fully vegan-friendly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Ker and sangri are desert legumes and berries high in fiber, which aids digestion and promotes gut health.

✓

Good Source of Antioxidants

Kashmiri red chili powder, turmeric, and fenugreek seeds provide antioxidants that help combat oxidative stress.

✓

Supports Digestive Health

Asafoetida, fennel, and fenugreek seeds are traditionally used to reduce bloating and improve digestion.

✓

Low in Saturated Fat

Mustard oil is rich in monounsaturated and polyunsaturated fats, making this pickle heart-friendly when used in moderation.

QUESTIONS?

Frequently asked questions

This recipe is designed for dried ker and sangri, which require soaking. Fresh versions are rarely available outside Rajasthan and have different cooking times. Stick with dried for authentic texture and flavor.