Ker ka Achar

Ker is a berry exclusive to Rajasthan and can be used in many ways in the cuisine of this region.

Ker ka Achar is one of the delicious preparation of ker pickled in oil and spiced up with variety of spices and seeds

This is very easy to prepare pickle recipe with simple ingredients.

🍒Preparation time- 5 mins

🍒Cooking Time- 3 mins

🍒Soaking Time- Overnight

🍒Total Time- 9 hrs 8 mins

🍒Ingredients-

Dry ker- 1 cup

Sesame(tilli) oil- ½ cup

Cloves- 2

Fenugreek (methi dana) powder- 1 tbsp

Yellow mustard(rai ki dal)- 4 tbsp

Fennel seeds(saunf) powder- 2 tbsp

Asafoetida(hing) powder- 1 tbsp

Salt- 2 tbsp

Turmeric powder- 1/2 tbsp

Red chili powder- 3 tbsp

🍒Method-

Take dry ker in a bowl and soak it overnight in water.

Next day drain it and dry it on a kitchen towel and keep it aside

Heat oil in a pan on medium flame for 5 mins and add cloves in it. Switch off the flame and keep it aside

Take a bowl and add yeelow mustard powder, methi dana, saunf powder, hing powder, salt, turmeric powder and red chili powder.

As oil comes at room temperature add the dry masala mixture to it. Mix it well

Now add ker into it and give it a mix 

Take a clean glass jar and transfer the achar to it . Cover the jar with cloth

Store in a cool dry place 

Achar can be consumed after 5-8 days

Ker ka Achar is ready to serve with parathas