Ker ka Achaar

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.

Ker ka Achaar

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Ker ka Achaar recipe - How to make Ker ka Achaar

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     1Makes 1.25 cups
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  1. Heat 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.
  2. 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.
  3. Add the ker and mix well.
  4. Transfer into a sterilized jar and store in a cool dry place.

Handy tip

    Handy tip
  1. This pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar.
Nutrient values (Abbrv) per tbsp
Energy50 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat5.6 g
Cholesterol0 mg
Sodium301.5 mg
Click here to view calories for Ker ka Achaar


Ker ka Achaar
 on 04 Nov 20 06:35 PM

Edited after original posting.
Tarla Dalal
05 Nov 20 03:40 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Ker ka Achaar
 on 26 Dec 17 11:50 AM

very nice recipe , i have registered in your site but i forgot details plz send my details to register & log in again.
Tarla Dalal
26 Dec 17 03:41 PM
   Hi pranita.. the details has been send to your email id.
Ker ka Achaar
 on 07 Apr 15 02:16 PM

I am not very fond of ker, but as it is easy to make and my family likes it , I make it often...The main taste lies in the rai na kuria and methi na kuria