Ker Sangri Pickle Recipe

Recipe By Slurrp

Experience the tangy and spicy flavors of Rajasthani cuisine with Ker Sangri Pickle. This traditional pickle is made from dried ker berries and sangri beans, which are native to the arid regions of Rajasthan. The pickle is infused with a blend of aromatic spices and tangy lemon juice, creating a burst of flavors in every bite. Enjoy this pickle as a side dish with roti or rice for a truly authentic Rajasthani meal.

22 Rating -
Ker Sangri Pickle

ingredients serve

Ingredients for Ker Sangri Pickle Recipe

  • 25 gram Dried Ker Berries
  • 25 gram Dried Sangri Beans
  • 1/4 tablespoon Oil
  • 0.13 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • 0.06 teaspoon Asafoetida
  • 1/4 tablespoon Red Chili Powder
  • 0.06 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/4 Juice Lemons

Directions: Ker Sangri Pickle Recipe

Cooking Directions

  • STEP 1.Soak the dried ker berries and sangri beans in water overnight to soften them.
  • STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
  • STEP 3.Add the soaked ker berries and sangri beans to the pan and cook until tender.
  • STEP 4.Add red chili powder, turmeric powder, salt, and lemon juice to the pan and mix well.
  • STEP 5.Transfer the pickle to a sterilized jar and let it sit for a few days to allow the flavors to develop.

Cooking Tips

  • Make sure to wash the dried ker berries and sangri beans thoroughly before soaking.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • Store the pickle in a cool and dry place to ensure its longevity.

Storage and Serving

  • Store the pickle in a sterilized jar in a cool and dry place for up to 6 months.
  • Serve as a side dish with roti or rice for a delicious Rajasthani meal.
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp