Ker ka Achaar
by Tarla Dalal
केर का अचार - हिन्दी में पढ़ें (Ker ka Achaar in Hindi)
Added to 35 cookbooks
This recipe has been viewed 116200 times
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.
Method- 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.
- 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 tip- This pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 50 cal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Sodium | 301.5 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe