Ker Sangri Desert Bean Pickle

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A beloved Rajasthani preserve, this tangy-spicy pickle transforms sun-dried desert berries (ker) and sangri pods into a long-lasting condiment bursting with smoky fenugreek, fennel, and chili notes. Traditionally cooked in mustard oil and sealed in ceramic jars, it pairs beautifully with plain roti, khichdi, or as a zingy topping for street-style chaats.

Nutrition Facts

Per serving (estimated)

• 145 kcalCalories
• 10 gFat
• 1 gSaturated Fat
• 11 gCarbs
• 5 gFiber
• 1 gSugar
• 4 gProtein
• 780 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the beans

• 1 cup dried ker (desert capers)
• 1 cup dried sangri (Prosopis cineraria pods)
• 4 cups warm water, for soaking
• 1 tablespoon salt

For the spice mix

• 2 tablespoons fennel seeds (saunf), coarsely ground
• 1 tablespoon fenugreek seeds (methi), coarsely ground
• 2 teaspoons cumin seeds, coarsely ground
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon asafoetida (hing)

For cooking and preserving

• 1/2 cup mustard oil
• 2 teaspoons nigella seeds (kalonji)
• 1 tablespoon amchur (dried mango powder)
• Extra raw mustard oil for sealing the jar

Directions

1. Rinse the dried ker and sangri under running water, then soak them together in warm salted water for 8 to 10 hours or overnight until they plump up and soften noticeably.
2. Drain the soaked beans thoroughly and spread them on a clean kitchen towel to air-dry completely for about 30 minutes, because excess moisture will spoil the pickle.
3. Heat 1/2 cup mustard oil in a heavy pan over medium heat until it reaches a smoky first boil, then reduce the heat to low.
4. Add the nigella seeds and let them crackle for 10 to 15 seconds before adding the coarsely ground fennel, fenugreek, and cumin along with turmeric and asafoetida; stir for about 30 seconds until fragrant.
5. Tip in the drained ker and sangri, sprinkle with coriander powder, Kashmiri chili powder, and salt, and toss well to coat every bean in the spice mixture.
6. Cook on low heat, stirring frequently, for 12 to 15 minutes until the beans turn tender and the oil begins to separate at the edges of the pan.
7. Stir in the amchur powder off the heat, mix once more, and let the pickle cool completely to room temperature.
8. Transfer the pickle to a clean, dry glass jar, press down gently, and pour a thin layer of raw mustard oil over the top to seal.
9. Store in a cool, dark place or the refrigerator; the pickle develops deeper flavor after 4 to 5 days and keeps well for 3 to 4 months.

Cook’s Notes

• Always use a completely dry spoon to scoop out the pickle, as any moisture will shorten its shelf life considerably.
• If you cannot find dried ker and sangri, substitute with dried capers and dried green beans, though the authentic flavor will differ.
• Roasting the whole spices before grinding releases far more aroma than using pre-ground powders from a packet.
• The oil layer on top is essential as it acts as a natural seal and prevents mold from forming on the surface.
• For a hotter pickle, add 1/2 teaspoon of red chili flakes along with the Kashmiri chili powder.

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