Ker-Sangri Ka Achaar

Introduction

A signature speciality of Rajasthan, Ker-Sangri Ka Achaar brings together
the tangy ker berries and earthy sangri pods in a harmonious blend of
traditional spices. This distinctive pickle captures the bold flavours of
the desert and serves as a cherished accompaniment to authentic Rajasthani
cuisine.

Historical Relevance

For generations, the people of Rajasthan have relied on native desert
ingredients such as ker and sangri, which flourish in the region’s harsh
climate. Pickling these seasonal ingredients became an effective way to
preserve the harvest while creating a flavourful condiment that reflects the
ingenuity and rich culinary heritage of Rajasthan’s desert communities.

Preparing the Main Ingredients

Ingredients:

• 150 g dried or fresh ker berries
• 150 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 ker berries and sangri pods, soak them separately in water overnight. Drain and rinse thoroughly. If using fresh ingredients, wash them well.
2. Boil the ker berries and sangri pods until they are just tender, then drain and allow them to cool completely.
3. Spread the cooked ingredients on a clean cloth and let them dry thoroughly to remove all excess moisture.
4. Lightly roast the fennel and fenugreek seeds, then coarsely grind them.
5. Combine the ker berries and 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 ker and sangri and mix gently until all the ingredients are 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

If using dried ker and sangri, soaking them overnight helps restore their
natural texture before pickling. Ensure both ingredients are completely dry
before mixing them with the spices, and always use a clean, dry spoon while
serving to keep the achaar fresh and flavourful for longer.

Serving Suggestions

Serve Ker-Sangri Ka Achaar with dal-baati churma, bajra roti, missi roti,
or a traditional Rajasthani thali. It also pairs wonderfully with
yoghurt-based dishes, simple lentil preparations, steamed rice, and
wholesome home-cooked meals.

Fun Fact

Ker-Sangri is often called the “flavour of the Thar Desert” because both
ingredients grow naturally in Rajasthan’s arid landscape and have sustained
local communities for centuries with their remarkable resilience and unique
taste.