India’s love for pickles is unmatched. From every street corner in Gujarat to the desert kitchens of Rajasthan, pickles aren’t just condiments they’re culture. Among the lesser-known but flavorful choices are Gunda pickle, Lasoda pickle, and Ker pickle. To someone new to these names, they might sound similar, but each brings its own unique identity to the plate.
1. What Makes Gunda Pickle Unique?
Gunda pickle is a summer favorite in Gujarati homes. Gunda, also known as gumberry is a green fruit with a sticky center and soft flesh.
It’s commonly stuffed with spicy mango masala and preserved in mustard oil. Its sticky nature lets it soak up the flavors deeply, giving each bite a burst of spice and tang. Whether with poori, thepla, or simple dal-rice, this Gujarati-style Gunda pickle is comforting and nostalgic.
2. How Is Lasoda Pickle Different?
Often mistaken for Gunda, Lasoda pickle uses a similar-looking fruit, but one that’s more fibrous inside. Lasoda is native to north India, especially Uttar Pradesh and Rajasthan.
Before pickling, Lasoda is typically boiled to reduce its sticky sap. It is then mixed with a spice blend sometimes with raw mango or red chilli. The texture is more fibrous than Gunda, and the taste is earthier and slightly bitter. Homemade Lasoda pickle is rustic and hearty, a true companion to bajra roti or khichdi.
3. What Makes Ker Pickle Truly Rajasthani?
Now comes the boldest of the three Ker pickle. Ker is a wild berry native to Rajasthan’s dry regions. These tiny green berries are sun-dried before pickling.
They have a naturally tangy and sharp flavor, which blends beautifully with fenugreek, rai, turmeric, and mustard oil. Ker is also used in the famous Ker Sangri dish, but on its own, sun-dried Ker pickle offers an intense, sour, desert-like bite. It pairs beautifully with dal-baati, missi roti, or even plain rice.
4. Taste, Texture, and Regional Identity
To sum it up:
-
Gunda is soft, sticky, and mild in taste ideal for stuffing and spice absorption.
-
Lasoda is fibrous and slightly bitter great with earthy, robust thalis.
-
Ker is chewy, sun-dried, and bold perfect for those who love strong, fermented flavor.
Each pickle reflects the climate and culture it comes from, and that’s what makes Indian food so special.
Conclusion
So, Gunda, Lasoda, or Ker which one deserves a spot on your thali? The answer is all three. Each has a different vibe and flavor story. Gunda pickle is soft and masaledar, Lasoda pickle is firm and bold, and Ker pickle is wild and fiery.
If you’re a true fan of Indian pickle varieties, exploring these flavors isn't just a treat—it's a journey across kitchens, cultures, and generations.
