Sangri Ka Achaar

Introduction

A celebrated speciality from Rajasthan, Sangri Ka Achaar is prepared using
the slender pods of the khejri tree, a plant that flourishes in the arid
desert landscape. Infused with a traditional blend of spices, this pickle
offers a distinctive combination of earthy, tangy, and mildly spicy flavours
that enhance both everyday meals and festive feasts.

Historical Relevance

Sangri has been an integral part of Rajasthani cuisine for centuries,
particularly in the desert regions where the khejri tree is highly valued.
Pickling the pods became a practical way to preserve this seasonal
ingredient, allowing families to enjoy its unique taste throughout the year
while reflecting Rajasthan’s rich tradition of resourceful food preservation.

Preparing the Main Ingredients

Ingredients:

• 250 g dried or fresh sangri pods
• 2 tbsp mustard seeds (coarsely ground)
• 1 tsp fennel seeds
• ½ tsp fenugreek seeds
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1½ tsp salt (or to taste)
• 2 tbsp lemon juice or vinegar
• ¼ cup mustard oil

Instructions:

1. If using dried sangri, soak the pods in water overnight. Drain and rinse them thoroughly. If using fresh sangri, wash the pods well and trim the ends.
2. Boil the sangri for 8–10 minutes until just tender, then drain and allow it to cool completely.
3. Spread the pods on a clean cloth and leave them to dry thoroughly so that all excess moisture is removed.
4. Lightly roast the fennel and fenugreek seeds, then coarsely grind them.
5. Combine the sangri with the mustard seeds, roasted spices, turmeric powder, red chilli powder, and salt.
6. Heat the mustard oil until it reaches the smoking point, then allow it to cool completely. Stir in the lemon juice or vinegar.
7. Pour the prepared oil mixture over the sangri and mix well until every pod is evenly coated with the spices.
8. Transfer the achaar to a clean, dry glass jar and allow it to mature for 4–5 days, stirring gently once each day before serving.

Pro Tips

Soaking dried sangri overnight helps restore its natural texture, while
drying the pods thoroughly after boiling ensures better absorption of the
spices and extends the pickle’s shelf life. Always use a clean, dry spoon
while serving to maintain freshness.

Serving Suggestions

Serve Sangri Ka Achaar with bajra roti, missi roti, dal-baati churma, or a
traditional Rajasthani thali. It also pairs wonderfully with yoghurt,
simple lentil dishes, steamed rice, and roasted millet breads.

Fun Fact

The khejri tree, from which sangri pods are harvested, is the state tree of
Rajasthan and is renowned for its remarkable ability to thrive in harsh
desert conditions while supporting local ecosystems and sustaining rural
communities.