Premium Ker Sangri Pickle | Rajasthani Traditional Mix | Cold Pressed Oil

• Made from ker (wild desert berry) and sangri (dried bean pods of the Khejri tree) — two ingredients found only in Rajasthan's Thar Desert

• Ker is soaked and dried to soften its natural tartness; sangri is boiled and dried before pickling — both traditional preparation methods

• Slow-cured in cold-pressed mustard oil with whole spices, dry mango powder, and red chilli

• An ancient recipe — this pickle was born during famine, when desert communities preserved what grew wild and learned to make it extraordinary

• Vegan, no onion or garlic — traditionally served at Rajasthani weddings and festive thalis

• No artificial preservatives — just the mustard oil, spice, salt, and time that have always been enough

Quick Tip

Serve at room temperature — the oil loosens and the flavour is fuller when it's not cold. Use a dry spoon every single time. Keeps well for several months if stored properly in a cool, dry place.