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Ker Sangri Achar Recipe

Ker Sangri Achaar Recipe | Ker Sangri Pickle

Ker Sangri Achar is a Rajasthani delicacy made of pickled Ker (Berries) and Sangri (Beans). It is quite spicy and tangy and is great to add flavor to any meal.
4.88 from 177 votes

Recipe Info

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 45
Category Pickles
Cuisine Indian

Nutrition

Calories: 20kcal | Carbohydrates: 2g | Fat: 1g

Ingredients For Ker Sangri Achaar Recipe | Ker Sangri Pickle
 

  • 200 gm Dry Ker
  • 200 gm Dry Sangri
  • 3 Cups Buttermilk (Chaas)
  • 2 Tablespoons Rai (Black Mustard Seeds) powdered
  • 1 Teaspoon Fenugreek Seeds (Methi Dana)
  • 2 Teaspoon Split Yellow Mustard (Rai Na Kuria)
  • 3 Teaspoons Saunf (Fennel Seeds)
  • 1 Teaspoon Kalonji (Nigella Seeds)
  • 2 Teaspoons Amchur (Dry Mango Powder)
  • 1/2 Teaspoon Heeng (Asafoetida)
  • 1 Teaspoon Turmeric Powder (Haldi)
  • 2 Teaspoons Red Chilli Powder
  • 3 Teaspoons Salt
  • 1/2 Cup Mustard Oil (Sarson Ka Tel)

Step By Step Instructions for Ker Sangri Achaar Recipe | Ker Sangri Pickle
 

  1. Wash ker and soak it in buttermilk for 3 days at room temperature. This helps to remove the bitterness of ker. You can also use beaten curd mixed with 1 cup of water and 2 teaspoons of salt instead of buttermilk.
    200 gm Dry Ker, 3 Cups Buttermilk (Chaas)
  2. Soak sangri separately in water overnight starting on the 2nd night.
    200 gm Dry Sangri
  3. To process the ker, drain the buttermilk or curd mixture and wash the ker 5-6 times with water.
  4. Then add ker to boiling water and boil for 2 minutes. Then cover with a lid and let it blanch for 5 minutes.
  5. Drain the water from sangri as well, and boil it separately in new water for 2 minutes. Again leave it covered with a lid for 5 minutes.
  6. Drain the water from both ker & sangri. Spread them out on a clean cloth or paper and let them dry completely.
  7. Heat 3 tablespoons mustard oil in a pan and fry the ker & sangri in it.
  8. Let the mixture cool down completely.
  9. Now grind the whole spices i.e. rai (black mustard seeds), dana methi (whole fenugreek seeds), split yellow mustard (sarson ke beej), saunf (fennel seeds) and kalonji (nigella seeds). Add these to the ker & sangri.
    2 Tablespoons Rai (Black Mustard Seeds), 1 Teaspoon Fenugreek Seeds (Methi Dana), 2 Teaspoon Split Yellow Mustard (Rai Na Kuria), 3 Teaspoons Saunf (Fennel Seeds), 1 Teaspoon Kalonji (Nigella Seeds)
  10. Also add amchur (dry mango powder), haldi (turmeric powder), red chilli powder, salt and heeng (asafoetida) to the mixture.
    2 Teaspoons Amchur (Dry Mango Powder), 1 Teaspoon Turmeric Powder (Haldi), 2 Teaspoons Red Chilli Powder, 3 Teaspoons Salt, 1/2 Teaspoon Heeng (Asafoetida)
  11. Mix everything well and transfer the mixture to a jar.
  12. Add the remaining mustard oil to the jar. Make sure not to overfill, and leave some space at the top.
  13. Store the pickle at room temperature. Stir with a spoon 2-3 times a day.
  14. Ker Sangri achar will be ready in 8-10 days. Store it at room temperature and serve it along with any Indian meal.