Rajasthani ker ka achaar Recipe

Cooking Directions

• STEP 1.Wash and dry the ker fruits thoroughly.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add the ker fruits and cook for a few minutes.
• STEP 4.Add red chili powder, turmeric powder, and salt. Mix well.
• STEP 5.Cook for a few more minutes until the spices are well combined.
• STEP 6.Remove from heat and let the pickle cool down.
• STEP 7.Transfer the pickle to a sterilized jar and store in a cool, dry place.
• STEP 8.Serve the Rajasthani ker ka achaar with roti, paratha, or rice.

Cooking Tips

• Make sure to wash and dry the ker fruits properly to remove any dirt or impurities.
• Adjust the amount of red chili powder according to your spice preference.
• Sterilize the jar before storing the pickle to ensure its longevity.

Storage and Serving

• Store the Rajasthani ker ka achaar in a cool, dry place away from direct sunlight.
• It can be stored for several months if properly sealed and stored.
• Serve the pickle as a condiment with Indian breads like roti, paratha, or rice.