You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Achaar Launji > Ker ka Achaar Ker ka Achaar by Tarla Dalal Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry. 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Close 05 Nov 2020 This recipe has been viewed 112954 times 5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD केर का अचार - हिन्दी में पढ़ें (Ker ka Achaar in Hindi) Ker ka Achaar recipe - How to make Ker ka Achaar Tags Rajasthani Achaar LaunjiPickles / AcharIndian PartyNon-stick Pan Soaking time: Overnight Preparation Time: 5 mins Cooking Time: 3 mins Total Time: 4888 hours 8 minutes 1Makes 1.25 cups Show me for cups Ingredients 5 tbsp dry ker , soaked overnight and drained1/2 cup mustard (rai / sarson) oil2 tbsp split mustard seeds (rai na kuria)1 tbsp split fenugreek seeds (methi na kuria)2 tsp chilli powder1 tbsp crushed fennel seeds (saunf) a pinch of turmeric powder (haldi)1 tsp dried mango powder (amchur)2 tsp salt Method MethodHeat the mustard oil in a deep non-stick pan for approx. 3 minutes or till it is red hot. Keep aside and allow it to cool completely.Combine the split mustard seeds, split fenugreek seeds, chilli powder, crushed fennel seeds, turmeric powder, dried mango powder, salt and mustard oil in a deep bowl and mix well.Add the ker and mix well.Transfer into a sterilized jar and store in a cool dry place.Handy tipHandy tipThis pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar. Nutrient values (Abbrv) per tbspEnergy50 calProtein0 gCarbohydrates0 gFiber0 gFat5.6 gCholesterol0 mgSodium301.5 mgClick here to view calories for Ker ka Achaar