Sangri (Prosopis Cineraria)-
Ker (Capparis Decidua) -
Mustard Oil (Sarso ka tel) -
Salt -
Fennel seeds (Sauf)
-
Red chilli (Lal Mirch) -
Yellow Mustard (Sarso)
-
Amchur Powder -
Fenugreek seed (Methi Dana) -
Nigella Seeds (Kalonji)
-
Asafoetida (Hing)
-
Turmeric (Haldi)
This pickle is Tangy and Medium spicy. It has a good texture and can be paired with many of your meals
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.
- Buy 2 Pickles Get 2 Gifts
- Buy 3 Get 1 Free
- Buy 6 Get 2 Free
- Extra 5% OFF on prepaid orders
- Free shipping on orders over ₹499
Ingredients
- Sangri (Prosopis Cineraria)
- Ker (Capparis Decidua)
- Mustard Oil (Sarso ka tel)
- Salt
- Fennel seeds (Sauf)
- Red chilli (Lal Mirch)
- Yellow Mustard (Sarso)
- Amchur Powder
- Fenugreek seed (Methi Dana)
- Nigella Seeds (Kalonji)
- Asafoetida (Hing)
- Turmeric (Haldi)
Taste Meter
This pickle is Tangy and Medium spicy. It has a good texture and can be paired with many of your meals
Shelf Life
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.
Know your product
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.
Offers
- Buy 2 Pickles Get 2 Gifts
- Buy 3 Get 1 Free
- Buy 6 Get 2 Free
- Extra 5% OFF on prepaid orders
- Free shipping on orders over ₹499
Steps we take to make Ker Sangri Pickle | Kair Sangri Ka Achar
Frequently asked questions
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