Teet achar is a popular pickle from Rajasthan that is made using the small, sour shrub berry called "teet". The teet berries are first soaked in water and salt for a few hours to soften them. Then, they are mixed with a blend of spices such as cumin, coriander, fennel, mustard, and fenugreek, along with red chili powder, turmeric, and salt.

The mixture is then stuffed into a jar and covered with mustard oil. The jar is left in the sun for a few days to allow the flavors to develop and the teet berries to ferment. As the teet berries ferment, they become softer and more flavorful.

Teet achar is a tangy and spicy pickle that goes well with almost any Indian meal. It is also known for its digestive properties and is often eaten as a digestive after meals.