Ker Sangri Pickle
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Experience the rustic soul of the Thar Desert with this authentic Ker Sangri Pickle, a legendary Rajasthani delicacy that defines traditional Marwari flavors. Often called Ker Sangri Ka Achar, this unique preparation combines sun-dried desert berries (Ker) and slender beans (Sangri) in a spicy, oil-based blend that is both tangy and earthy. This traditional Rajasthani pickle recipe is naturally rich in fiber and minerals, making it a healthy, digestive-friendly accompaniment to your daily meals. Whether you are serving it with a classic Marwari thali or looking for a long-lasting spicy kair sangri pickle for travel, this oil-preserved version stays fresh for months. Recreate the magic of the desert at home with this homemade Ker Sangri achar that pairs perfectly with bajra roti, parathas, or dal bati churma.
Ingredients
Cooking Instructions
Tips & Secrets
- Thoroughly washing the ker and sangri is the absolute secret to ensuring a grit-free experience.
- Sun-drying after boiling is crucial for maintaining the long shelf life and firmness of the desert produce.
- Mustard oil is essential; its pungent flavor is the backbone of an authentic Rajasthani pickle.
- Using 'Amchur' provides the necessary desert-style tang that defines this regional masterpiece.
Nutritional Information(Per 1 serving)
75 kcal
1.5g
6g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.