Ker ka Achar

Name: Ker ka Achar
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Yield: 20 servings
Cuisine: Marwari
Ingredients: 200 g dried ker berries; 200 ml mustard oil; 2 tbsp Mustard seeds; 2 tbsp fennel seeds; 2 tbsp Red chilli powder; 1 tsp turmeric powder; 0.5 tsp Asafoetida; 3 tbsp Salt; 2 tbsp vinegar or lemon juice

A pungent, tangy pickle made from sun-dried desert ker berries steeped in mustard oil and a robust spice blend, made to keep for months in Marwar's arid households.

🇮🇳India· Rajasthan

Prep: 1440 min
Cook: 20 min
Total: 1460 min
Servings: 20
Difficulty: Medium
Calories: 60 kcal

Ingredients

0 of 9 gathered

Servings

200 g dried ker berries — soaked overnight and drained
200 ml mustard oil
2 tbsp Mustard seeds — coarsely crushed
2 tbsp fennel seeds — coarsely crushed
2 tbsp Red chilli powder
1 tsp turmeric powder
½ tsp Asafoetida
3 tbsp Salt
2 tbsp vinegar or lemon juice — for preservation

Equipment

•Glass jar
•Sun-drying tray

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 5 g
carbs: 3 g
fibre: 2 g
protein: 1 g
calories: 60 kcal

Instructions

1
Soak the dried ker berries in plenty of water overnight, changing the water once. Drain well and pat completely dry.
2
Spread the drained ker on a tray. Leave them in the sun for a few hours to dry off excess moisture.
3
Heat the mustard oil until it starts smoking. Let it cool until it is just warm.
4
Mix the crushed mustard seeds, fennel seeds, chilli powder, turmeric, asafoetida, and salt in a large bowl.
5
Add the ker berries to the spice mix. Toss well to coat them completely.
6
Pour in the warm mustard oil. Mix well along with the vinegar or lemon juice if using.
7
Transfer everything into a clean, dry glass jar. Press down so the ker is completely covered in oil.
8
Keep the jar in the sun for 3-4 days, shaking it daily, before using. The pickle gets better with age.