Ker Sangri Pickle
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Ker Sangri Pickle is a legendary and rustic delicacy from the desert heartland of Rajasthan. This recipe features 'Ker' (desert berries) and 'Sangri' (desert beans) slow-matured in a robust mixture of mustard oil and traditional Rajasthani spices. Known for its earthy, savory flavor and unique textural combination of crunchy berries and soft beans, it captures the resilient spirit of the Marwar region. Its taste is savory, mildly tangy, and profoundly aromatic, reflecting centuries of desert heritage. This pickle is a proud icon of Rajasthani cuisine. Best enjoyed with bajra rotla, plain rice, or as part of a grand thali.
Ingredients
Cooking Instructions
Tips & Secrets
- Thoroughly washing the ker and sangri is the absolute secret to ensuring a professional 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 professional Rajasthani pickle.
- Using 'Amchur' provides the necessary desert-style professional tang that defines this regional masterpiece.
Nutritional Information(Per 15g)
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.