Pickles are special items in Indian cuisine and find distinct place in every household. There are varieties of achaar/pickles made and every one has their own way of making it. So here is my take on ker and Kairi (raw mango) achaar, popular in the Rajasthan area.
Ker are delightful wild berries unique to Rajasthan. These are very bitter in their natural raw form. These are then processed to remove their bitterness and convert into tangier taste by soaking them in plain water/Buttermilk for 10-15 days. Changing the water/buttermilk every alternate day and later adding salt to it after a weeks time.
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