Ram Ram, Food Lovers! Let’s Make Chatpata Ker Sangri Pickle!

Namaste and Khamma Ghani to all my favourite foodies! Chef Curry Do’pyaza here, ready to spice up your life with a truly Rajasthani delight: Ker Sangri Pickle! This isn’t just any pickle; it’s a taste of the desert, a burst of sunshine, and a whole lot of deliciousness packed into one jar.

This pickle is more than just a side dish; it’s a celebration of resilience and resourcefulness. It’s a flavour bomb that will transport you straight to the heart of Rajasthan.

When Do We Eat This Yummy Pickle?

Ker Sangri pickle is a star during the dry, hot months in Rajasthan. Think of it as a flavourful shield against the scorching sun! You’ll find it gracing tables during festivals like Teej and Gangaur, adding a tangy kick to festive meals. It’s also a common sight during weddings and family gatherings, a testament to its cherished place in Rajasthani culture.

A Little Story About Ker Sangri

This pickle has a fascinating story! Back in the day, when fresh veggies were scarce in the desert, resourceful Rajasthani cooks discovered the magic of Ker and Sangri. These wild berries and beans, growing even in harsh conditions, became staples. Pickling them was a way to preserve them and enjoy their unique flavours throughout the year. It’s a testament to the ingenuity and culinary wisdom of the people!

Ready to Get Cooking?

Preparation Time: 20 minutes
Cooking Time: 30 minutes

What You Need (Ingredients):

Ker (Ker): 1 cup (These are small, dried berries, a Rajasthani specialty.)
Sangri (Sangri): 1 cup (These are long, dried beans, also from Rajasthan.)
Amchur Powder (Dried Mango Powder): 2 tablespoons (For that tangy punch!)
Lal Mirch Powder (Red Chilli Powder): 2 tablespoons (Adjust to your spice level!)
Haldi Powder (Turmeric Powder): 1 teaspoon (For colour and health!)
Dhaniya Powder (Coriander Powder): 2 tablespoons (Adds a lovely aroma.)
Rai (Mustard Seeds): 2 tablespoons (For that classic pickle flavour.)
Jeera (Cumin Seeds): 1 teaspoon (Adds warmth and earthiness.)
Hing (Asafoetida): A pinch (A must for Indian cooking, adds a unique flavour.)
Sarson ka Tel (Mustard Oil): ½ cup (The traditional oil for this pickle, adds a pungent flavour.)
Namak (Salt): To taste

Let’s Get Cooking!

Soak the Stars: Soak the Ker and Sangri in enough water overnight (or for at least 8 hours). This softens them up beautifully.
Boil ‘Em Up: Drain the water and boil the Ker and Sangri in fresh water until they are tender but not mushy. This usually takes about 15-20 minutes. Drain and set aside to cool.
Spice It Up: In a bowl, mix together the amchur powder, red chilli powder, turmeric powder, coriander powder, and salt. This is your flavour powerhouse!
Tempering Time: Heat the mustard oil in a pan until it smokes slightly. This is important to get rid of the raw flavour of the oil. Let it cool slightly.
Add the Magic: Add the mustard seeds and cumin seeds to the oil. Once they start to splutter, add the asafoetida. Be quick, it burns easily!
Combine and Conquer: Add the spice mixture to the oil and sauté for a minute, stirring constantly. Be careful not to burn the spices.
Bring It All Together: Add the boiled Ker and Sangri to the pan and mix well, ensuring that all the pieces are coated with the spice mixture.
Simmer and Savour: Simmer on low heat for about 5-7 minutes, stirring occasionally, so the flavours meld together beautifully.
Cool and Store: Let the pickle cool completely before storing it in a clean, dry, airtight glass jar.

Chef’s Tips for a Perfect Pickle:

Mustard Oil is Key: Don’t skip the mustard oil! It gives the pickle its authentic flavour.
Sun’s Kiss: After a few days, you can place the pickle in sunlight for a day or two. This enhances the flavour and extends its shelf life.
Patience is a Virtue: The pickle tastes best after a week or two, as the flavours deepen and mature.
Cleanliness is Next to Godliness: Make sure your jar and utensils are completely dry to prevent spoilage.

Different Ways to Cook:

Gas Stove: The traditional method, perfect for controlling the heat.
Induction Stove: Works just as well as a gas stove, offering precise temperature control.
Pressure Cooker: Not recommended, as it can make the Ker and Sangri mushy.
Oven: Not suitable for this recipe.
Microwave: Not recommended, as it can affect the flavour and texture.
Air Fryer: Not suitable for this recipe.
Slow Cooker/Crockpot: Not recommended, as it can overcook the Ker and Sangri.

Goodness in Every Bite (Nutritional Information – Approximate):

While I’m not a nutritionist, I know that Ker and Sangri are packed with vitamins and minerals. This pickle is a good source of antioxidants and dietary fibre. However, remember that it is also high in oil and salt, so enjoy it in moderation.

Serving Suggestions:

With Rotis or Parathas: The classic way to enjoy Ker Sangri pickle.
With Dal and Rice: Adds a tangy counterpoint to the richness of the dal.
As a Side Dish: Perfect with any Indian meal.
On a Cheese Board: For a unique and flavourful twist.

Now It’s Your Turn!

Go ahead, try this recipe at home! It’s easier than you think, and the results are absolutely divine. Share this delightful pickle with your friends and family. Let them experience the taste of Rajasthan! Happy cooking, and remember to cook with love!

Ram Ram, Food Lovers! Let’s Make Chatpata Ker Sangri Pickle!