Ker Sangri Achaar is a very unique and popular pickle from Rajasthani cuisine. It is a flavorful dry mix of Ker and Sangri pickled in Indian spices.
Ker is a small sour shrub berry having appearance of small balls. And Sangri are long green beans which resembles a thin stick and are pods of the Khejri tree. These unique varieties of berries and beans grow only in arid deserts of Rajasthan.
Ker berries are quite sour and unfit for eating. They need to be soaked in buttermilk or salt water to reduce their sourness. They are then dried in sun after washing. Similarly Sangri beans are dried after boiling and can be used for a long period.
- 200 gm Dry Ker
- 200 gm Dry Sangri
- 3 Cups Buttermilk (Chaas)
- 2 Tablespoons Powdered Rai (Black Mustard Seeds)
- 1 Teaspoon Dana Methi (Whole Fenugreek Seeds)
- 2 Teaspoon Split Yellow Mustard (Sarson ke Beej)
- 3 Teaspoons Saunf (Fennel Seeds)
- 1 Teaspoon Kalonji (Nigella Seeds)
- 2 Teaspoons Amchur (Dry Mango Powder)
- 1/2 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Haldi (Turmeric Powder)
- 2 Teaspoons Lal Mirch (Red Chilli Powder)
- 3 Teaspoons Salt
- 1/2 Cup Mustard Oil
Step By Step Instructions for Ker Sangri Achar Recipe
- Wash Ker and soak it in Buttermilk for 3 days at room temperature. This helps to remove the bitterness of Ker. You can also use beaten curd mixed with 1 Cup of Water and 2 teaspoons of Salt instead of Buttermilk.
- Soak Sangri separately in water overnight starting on the 2nd night.
- To process the Ker, drain the buttermilk or curd mixture and wash the Ker 5-6 times with water.
- Then add Ker to boiling water and boil for 2 minutes. Then cover with a lid and let it blanch for 5 minutes.
- Drain the water from Sangri as well, and boil it separately in new water for 2 minutes. Again leave it covered with a lid for 5 minutes.
- Drain the water from both Ker & Sangri. Spread them out on a clean cloth or paper and let them dry completely.
- Heat 3 Tablespoons Mustard Oil in a pan and fry the Ker & Sangri in it.
- Let the mixture cool down completely.
- Now grind the whole spices i.e. Rai (Black Mustard Seeds), Dana Methi (Whole Fenugreek Seeds), Split Yellow Mustard (Sarson ke Beej), Saunf (Fennel Seeds) and Kalonji (Nigella Seeds). Add these to the Ker & Sangri.
- Also add Amchur (Dry Mango Powder), Haldi (Turmeric Powder), Red Chilli Powder, Salt and Heeng (Asafoetida) to the mixture.
- Mix everything well and transfer the mixture to a jar.
- Add the remaining Mustard Oil to the jar. Make sure not to overfill, and leave some space at the top.
- Store the pickle at room temperature. Stir with a spoon 2-3 times a day.
- Ker Sangri achar will be ready in 8-10 days. Store it at room temperature and serve it along with any Indian meal.