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Ker ka Achaar recipe | Dele Ka Achar | Tenti Ka Achar |
Tarla Dalal
09 March, 2015
Table of Content
Ker ka Achaar, a quintessential pickle from the arid regions of India, embodies the robust flavors and resilient spirit of the desert. This unique pickle is crafted from the small, tangy berries of the Ker plant (Capparis decidua), a thorny shrub that thrives in harsh, dry conditions. Unlike more common fruit or vegetable pickles, Ker ka Achaar offers a distinctive sour and slightly bitter taste, beautifully complemented by a blend of aromatic spices, making it a prized condiment in Rajasthani and Gujarati households.
The foundation of a good Ker ka Achaar lies in the proper preparation of the Ker berries themselves. As raw Ker berries are naturally quite bitter and acrid, they undergo a crucial pre-processing step: soaking overnight (or even longer, often with changes of water or in buttermilk). This traditional method helps to draw out the bitterness, rendering them palatable and ready to absorb the vibrant flavors of the pickling spices. After soaking, the berries are meticulously drained, ensuring they are free of excess moisture which could compromise the pickle's shelf life.
The oil used in Ker ka Achaar is typically mustard oil, celebrated in Indian pickling for its pungent flavor and preservative qualities. The recipe calls for heating the mustard oil until it's "red hot," a critical step that helps to remove its raw pungency and allows it to fully infuse with the spices. It's then allowed to cool completely, as adding spices to hot oil can burn them, destroying their flavor and beneficial properties. This cooled, tempered oil forms the rich, flavorful base that coats and preserves the Ker berries.
The magic truly happens with the vibrant mix of dry spices. Split mustard seeds (rai na kuria) provide a sharp, tangy kick, while split fenugreek seeds (methi na kuria) contribute a characteristic bitterness and excellent preservative qualities. Chilli powder adds the necessary heat, crushed fennel seeds (saunf) offer a sweet, anise-like aroma, and turmeric powder lends its golden color and antiseptic properties. Dried mango powder (amchur) enhances the tanginess, complementing the natural sourness of the Ker. Each spice is chosen not just for flavor, but also for its role in the preservation and overall balance of the pickle.
Once the spices are combined with the cooled mustard oil, the soaked and drained Ker berries are gently folded into this aromatic mixture. It's essential to ensure that each berry is thoroughly coated with the spicy oil, as this forms a protective layer that helps in the pickling process and enhances the flavor absorption. The careful mixing ensures an even distribution of spices, so every spoonful of achaar delivers the intended burst of taste.
Finally, the prepared Ker ka Achaar is transferred into a sterilized jar and stored in a cool, dry place. Sterilization is paramount to prevent spoilage and extend the pickle's shelf life. Over time, the flavors mature and meld, allowing the Ker berries to fully absorb the spices, resulting in a complex and deeply satisfying condiment. This pickle is not just a side dish; it's a testament to the ingenuity of Indian culinary traditions, transforming humble desert berries into a celebrated, long-lasting delicacy that adds a punch of flavor to any meal.
Tags
Preparation Time
5 Mins
Cooking Time
3 Mins
Total Time
8 Mins
Makes
1 cups
Ingredients
for Ker ka Achaar
5 tbsp ker , soaked overnight and drained
1/2 cup mustard (rai / sarson) oil
2 tbsp split mustard seeds (rai na kuria)
1 tbsp split fenugreek seeds (methi na kuria)
2 tsp chilli powder
1 tbsp crushed fennel seeds (saunf)
a pinch of turmeric powder (haldi)
1 tsp dried mango powder (amchur)
2 tsp salt
Method
for Ker ka Achaar
- 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.
Ker ka Achaar recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 50 cal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Sodium | 301.5 mg |
Click here to view Calories for Ker ka Achaar
The Nutrient info is complete
Payal Parikh 86
March 13, 2025, midnight
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
Vipin
March 13, 2025, midnight
Nice
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Mamta
March 13, 2025, midnight
Keer ka achaar Khane me test badata hai ..
Tarla Dalal
March 13, 2025, midnight
Hi Mamta, Yes that is true, do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
pratima
March 13, 2025, midnight
Plz tell how I dry ker
Tarla Dalal
March 13, 2025, midnight
Hi Pratima, You get dry ker in the market just soak them overnight and follow the recipe.
pranita deshpande
March 13, 2025, midnight
very nice recipe , i have registered in your site but i forgot details plz send my details to register & log in again.
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