Price range: ₹120.00 through ₹580.00
Ker Sangri Pickle is the “Crown Jewel” of Rajasthani desert cuisine. It is a unique, gourmet pickle made from two wild desert ingredients: Ker (small, tangy berries) and Sangri (long, slender beans from the Khejri tree). This duo is a survivalist marvel, as both grow in the harshest Thar Desert conditions without irrigation.
Ker Sangri Pickle (also known as Panchkuta in its vegetable form) is the “Crown Jewel” of Rajasthani desert cuisine. It is a gourmet, oil-preserved delicacy made from two hardy, wild-growing desert plants: Ker (tiny, pea-sized berries) and Sangri (slender, string-bean-like pods from the Khejri tree).
Dried kair berries, dried sangri (desert bean pods), mustard oil, raw mango powder (amchur) or raw mango chunks, cumin seeds, fennel seeds, coriander powder, red chili powder, turmeric powder, cumin, asafoetida (hing), raisin/cashew (optional for rich preparation), and salt.
Ingredients are also printed on the pack — see the wrapper photograph in the product gallery.
Shelf Life: 6 to 12 months at room temperature.
Store in a cool, dry place away from direct sunlight. Ensure the gunda berries remain submerged in mustard oil, always use a clean, dry spoon to serve, and keep the jar tightly sealed.
Reviews
There are no reviews yet