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Rajasthani Sangri Achar

Rajasthani Sangri Achar

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Rajasthani Sangri Achar is a majestic and profoundly flavorful desert heritage pickle, uniquely celebrated for its bean-strip profile. This recipe features specifically prepared batches of dried desert beans (Sangri) simmered and pickled in a spiced mustard oil base to achieve a professional-grade rich and chewy consistency. Known for its world-famous association with Marwari travel meals and status as a mandatory long-term preserve in traditional high-end regional households, it represents the soulful heart of modern 'Desert-Gourmet' innovations. The taste is intensely rich and savory-sour, with the dry desert berries providing a unique professional-grade earthy lift. Best enjoyed with fresh rotis. A mandatory choice for the refined regional pickle seekers.

Rajasthani Sangri Achar Recipe
Desert Bean Pickle
Traditional Marwari Dried Bean Pickle
Authentic Rajasthani Mustard Preserve
Spicy Savory Sangri
Best Desert Travel Food
Long Lasting Legume Pickle
Prep Time12 hours
Cook Time30 mins
Servings10 People
DifficultyMedium
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Ingredients

2 cups Dried Sangri
1/2 cup Mustard oil
2 tbsp Mustard seeds (Rai), ground
2 tbsp Fennel seeds (Saunf), ground
1 tsp Turmeric powder
2 tbsp Red chili powder
2 tbsp Amchoor (Dry mango powder)
1 tsp Nigella seeds (Kalonji)
Salt to taste
1/4 tsp Hing
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Cooking Instructions

Tips & Secrets

  • Drying the boiled Sangri thoroughly is mandatory for achieving the most authentic long-term preservation.
  • Ensuring the mustard oil is heated to smoking point provides the absolute secret to achieving superior depth.
  • The addition of a little bit of grated ginger provide the essential zesty lift.
  • Always use authentic dried desert beans to ensure the signature regional identity is maintained.

Nutritional Information(Per 1 tbsp (30g))

Calories

130 kcal

Protein

3g

Fat

10g

Carbs

12g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.