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Ker Sangri Pickle Recipe

Ker Sangri Pickle Recipe – Authentic Rajasthani Delight

  • Reading time:5 mins read

Introduction to Ker Sangri Pickle Recipe

Ker Sangri Pickle Recipe is one of the most iconic and traditional pickle recipes from Rajasthan. Known for its unique desert ingredients – Ker (a wild berry) and Sangri (a bean from khejri tree) – this pickle has been a staple in Marwari and Rajasthani households for centuries. Unlike regular mango or lemon pickles, the Ker Sangri Pickle is tangy, spicy, and earthy in flavor, making it a perfect companion for Bajra roti, parathas, or dal-bati-churma.

This recipe is not just about taste; it is about the culture, traditions, and sustainable food practices of Rajasthan. Let’s dive deep into how you can make this pickle at home and preserve the authentic flavors.

Origin & Cultural Significance

  • Rajasthan is a desert region where fresh vegetables are scarce for most of the year.
  • Communities learned to preserve wild ingredients like Ker and Sangri by sun-drying and pickling them.
  • Ker Sangri Pickle is often prepared during marriages, festivals, and journeys, as it stays fresh for months without refrigeration.
  • In Marwari families, this achar is a symbol of hospitality – guests are often served Bajra roti with Ker Sangri Achar.

Thus, making Ker Sangri Pickle Recipe is not just cooking, but carrying forward a heritage.

Health Benefits of Ker Sangri

Before we jump to the recipe, let’s understand why Ker Sangri is considered nutritious:

  • Before we jump to the recipe, let’s understand why Ker Sangri is considered nutritious:
  • High in Fiber: Sangri beans improve digestion and gut health.
  • Controls Blood Pressure: Traditional ayurvedic texts mention that Ker and Sangri help in balancing salt levels in the body.
  • Great for Diabetics: The low glycemic index makes it suitable for diabetic-friendly meals.
  • Long Shelf Life Food: Naturally dried and preserved, making it a sustainable desert food.

So when you prepare Ker Sangri Pickle Recipe, you’re not just adding taste to your plate, but also nutrition.

Ingredients for Ker Sangri Pickle Recipe

Here’s what you need for 1 kg of pickle:

  • Ker (dried berries) – 250 gm
  • Sangri (dried beans) – 250 gm
  • Mustard oil – 400 ml
  • Salt – 80-100 gm (as per taste)
  • Turmeric powder – 2 tbsp
  • Red chili powder – 3 tbsp
  • Fennel seeds (saunf) – 2 tbsp
  • Fenugreek seeds (methi dana) – 1 tbsp
  • Mustard seeds (rai) – 2 tbsp
  • Cumin seeds (jeera) – 1 tbsp
  • Asafoetida (hing) – ½ tsp
  • Vinegar – optional (for extra preservation)

Pro Tip: Always sun-dry Ker and Sangri after boiling, otherwise the pickle may spoil early.

Step-by-Step Method – How to Make Ker Sangri Pickle

Step 1: Cleaning and Soaking

  • Wash dried Ker and Sangri thoroughly in water to remove dust.
  • Soak them overnight in clean water.

Step 2: Boiling

  • Next day, boil Ker and Sangri in salted water until they become soft but not mushy.
  • Drain and spread them on a cloth under the sun for 2–3 hours.

Step 3: Preparing the Spice Mix

  • Dry roast fennel seeds, fenugreek seeds, cumin, and mustard seeds lightly.
  • Grind them coarsely.

Step 4: Tempering the Oil

  • Heat mustard oil till smoking point, then cool it slightly.
  • Add asafoetida and the ground spice mix.

Step 5: Mixing Everything

  • Add Ker and Sangri into the oil-spice mixture.
  • Add turmeric, chili powder, and salt.
  • Mix well so that all pieces are coated with spices and oil.

Step 6: Storing

  • Store the pickle in a glass jar.
  • Keep under sunlight for 2–3 days for fermentation.
  • Your Ker Sangri Pickle Recipe is ready to enjoy!

Storage Tips & Shelf Life

  • Always use a clean, dry spoon while serving.
  • Store in airtight glass jars.
  • Shelf life: Up to 1 year if stored properly.
  • Keep in sunlight for a few hours every month to maintain freshness.

Serving Suggestions

Ker Sangri Pickle goes best with:

  • Bajra roti (Rajasthani millet bread)
  • Parathas and puris
  • Dal-chawal
  • Travelling food (since it doesn’t spoil quickly)
  • Marwari thali

This is why Ker Sangri Pickle Recipe is a must-have in every Indian kitchen.

Variations of Ker Sangri Pickle

  1. Dry Ker Sangri Pickle: Made with less oil, ideal for diabetics.
  2. Spicy Ker Sangri Pickle: Add more red chili powder and green chilies.
  3. Tangy Version: Add vinegar or lemon juice for a tangy flavor.
  4. With Garlic: Many Marwari households add garlic paste for extra punch.

Common Mistakes to Avoid

  • Not drying boiled Ker Sangri properly → leads to fungus.
  • Using wet spoons → reduces shelf life.
  • Adding too much oil → can make the pickle rancid.
  • Not heating mustard oil → raw flavor ruins taste.

FAQs on Ker Sangri Pickle Recipe

Q1. What is the shelf life of Ker Sangri Pickle?

Ans. If stored properly in airtight jars, it can last up to 12 months.

Q2. Can I make Ker Sangri Pickle without oil?

Ans. Yes, but oil acts as a natural preservative. Without oil, shelf life reduces.

Q3. Where can I buy Ker and Sangri?

Ans. They are available in Rajasthani grocery stores and online marketplaces.

Q4. Why is mustard oil preferred for this recipe?

Ans. Mustard oil gives authentic flavor and acts as a preservative.

Q5. Is Ker Sangri Pickle healthy?

Ans. Yes, it is rich in fiber, antioxidants, and traditional ayurvedic properties.

Conclusion

The Ker Sangri Pickle Recipe is more than just a pickle – it’s a story of Rajasthan’s desert survival, culture, and culinary genius. Easy to make, long-lasting, and packed with flavors, this achar deserves a place in every Indian household.

Also Read

If you love traditional pickles, don’t miss our other recipes:

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