Ker Sangri Pickle | Kair Sangri Ka Achar

To ensure that this Ker Sangri Pickle stays fresh for as long as possible, store it in a cool and dry place, and don't forget to refrigerate it. Oh, and one more tip - always use dry spoons while serving. Trust me, it makes a difference!

Our Ker Sangri Pickle is best before 12 months from the date of manufacturing.

Ker Sangri is a traditional delicacy that hails from the arid regions of Rajasthan, India—particularly the Thar Desert. This unique combination of Ker (Capparis decidua) and Sangri (Prosopis cineraria) has been a staple in Rajasthani cuisine for centuries, born out of necessity and ingenuity. In a land where fresh produce is scarce, locals turned to these resilient desert berries and beans, sun-drying and preserving them to create flavorful, long-lasting meals.

While Ker Sangri is often enjoyed as a dry vegetable dish, its transformation into a tangy, spicy pickle brings out a new depth of flavor. Our Ker Sangri Pickle blends traditional spices with these wild desert ingredients to offer an authentic, earthy taste that pairs perfectly with parathas, dal-rice, or even as a flavorful side to your everyday meals. It is also rich in antioxidants and dietary fiber and minerals are potassium, magnesium, and calcium.

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