Rajasthani Kair Sangri Pickle Achar

Ingredients

• 1/2 cup dried kair berries (soaked 3 hours in water)
• 1 cup dried sangri (soaked 3 hours, pressure cooked 2 whistles until just tender)
• 1/2 cup mustard oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida
• 1 tsp fennel seeds
• 1 tsp nigella seeds (kalonji)
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp amchur (dry mango powder)
• 1 tsp salt
• a small piece of jaggery

Method

1. Soak the kair and sangri: Place dried kair berries and dried sangri in separate bowls. Cover each with 2 cups water. Soak for 3 hours. Kair will soften slightly. Taste a kair — if very bitter, change the soaking water and soak for 1 more hour.
2. Cook the sangri: Drain the soaked sangri. Pressure cook with 1 cup fresh water for 2 whistles until just tender — they should hold their shape. Drain completely and pat dry.
3. Drain and dry the kair: Drain the soaked kair berries. Pat dry with a cloth. Both kair and sangri must be completely dry before adding to the oil.
4. Heat mustard oil: In a heavy pan heat 1/2 cup mustard oil on high until smoking. Reduce to medium. The smoking is essential to remove the pungency of raw mustard oil for pickle use.
5. Add whole spices: Add mustard seeds — wait to pop. Add asafoetida, fennel seeds and nigella seeds. Stir 15 seconds.
6. Add the kair and sangri: Add the dried kair and cooked, dried sangri to the hot spiced oil. Stir gently to coat everything.
7. Add spice powders: Turn to low heat. Add red chilli powder, coriander powder, turmeric and amchur. Stir 2 minutes on low heat. Add salt and jaggery. Stir until jaggery melts.
8. Cook the pickle: Cook on low heat stirring every 2 minutes for 10 minutes. The kair and sangri will absorb the spiced oil. The mixture should be dry and coated with a thick spice layer.
9. Cool completely: Remove from heat. Spread on a plate to cool completely before packing into jars. Never pack pickle into jars while hot — the steam creates moisture inside which causes spoilage.
10. Store and serve: Pack into a clean, dry glass jar. Pour 2 tbsp extra mustard oil over the top as a preservative layer. Seal tightly. The pickle can be eaten immediately but tastes better after 2 to 3 days as the flavours develop. Serve as a condiment alongside bajra roti, dal baati or any meal. Keeps for 3 to 6 months at room temperature in a sealed jar.
11. Note: Kair Sangri Pickle is a traditional preserved food of the Thar desert communities — made during periods when both ingredients are available and preserved to eat over months when fresh vegetables are scarce. The mustard oil acts as a natural preservative. This pickle is now sold commercially and has gained fans across India who appreciate its unique flavour profile that cannot be replicated with any other combination of ingredients.