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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.

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 professional-grade authentic long-term preservation.
  • Ensuring the mustard oil is heated to smoking point provides the absolute secret to achieving superior professional-grade depth.
  • The addition of a little bit of grated ginger provide the essential professional-grade zesty lift.
  • Always use authentic dried desert beans specifically to ensure the signature professional-grade 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.