In every Indian kitchen, pickles hold a place of pride. From fiery mango to mellow lime, achars are more than just condiments they’re a taste of tradition, a burst of memories, and a bridge to our roots. But as urban shelves get filled with mass-produced jars and synthetic flavors, some of India’s most unique pickles are slowly fading away. Two such unsung heroes are Gunda (Lasoda) Pickle and Tenti (Ker Tenti) Pickle both once regulars in Indian households, now rarely seen. It’s time to bring them back.
What is Gunda (Lasoda) Pickle?
Gunda, also known as Lasoda, is a sticky, sour fruit found in parts of Gujarat, Rajasthan, and Madhya Pradesh. Traditionally preserved with mustard oil, rock salt, and hand-ground masalas, Gunda Pickle is known for its soft yet chewy texture and signature tang.
This pickle is especially popular during summer and is considered a cooling agent for the body. Its gooey pulp holds spice beautifully, creating a deep, umami-rich flavor that elevates even the simplest meal of roti and sabzi.
What is Tenti (Ker Tenti) Pickle?
Tenti, also known as Ker, is a desert berry native to the dry regions of Rajasthan. It’s often pickled with spiny capers (Ker) and Sangri to make the classic Rajasthani Panchkuta. But on its own, Tenti Pickle is a bold, bitter-sour preparation aged in mustard oil and sun-dried spices.
Tenti is known to aid digestion, reduce bloating, and is packed with antioxidants a true Ayurvedic food in disguise.
Why These Pickles Are Disappearing
In the rush for convenience, brands have shifted to mass-market pickles made with vinegar, refined oils, and chemical preservatives. Rare ingredients like Gunda and Tenti require seasonal sourcing, hand-processing, and slow curing things today’s factories often skip.
This has led to:
-
Loss of regional diversity in pickles
-
Disappearance of gut-friendly, fermented foods
-
People forgetting the real taste of traditional achar
The Nutritional Value We’re Ignoring
Beyond taste, both Gunda and Tenti are rich in dietary fiber, natural enzymes, and plant-based antioxidants. When preserved in wood-pressed mustard oil, their benefits multiply aiding digestion, improving gut health, and adding warmth to the body.
Unlike refined pickles, they contain:
-
No vinegar or synthetic acids
-
No artificial colors or stabilizers
-
No refined oils just mustard oil and salt, the natural preservatives
A Taste of the Past
Talk to anyone from Gujarat or Rajasthan and they'll describe meals where Gunda and Tenti achars were served regularly not just for taste, but as digestive tonics. These weren’t add-ons; they were a part of balanced Indian meals that supported health naturally.
In fact, grandmothers had a specific season, moon phase, and spice mix for each batch a science lost in modern jars.
Why They Deserve a Comeback
-
Authentic Regional Taste: These pickles carry centuries of tradition from India’s arid belts.
-
Digestive Support: Fermented, spiced pickles help break down food and balance gut flora.
-
Clean Ingredients: Handmade versions contain only real fruits, natural spices, and mustard oil.
-
Rare Culinary Gems: Their bitter, sour and sticky textures are a welcome change from the usual mango or lemon achars.
-
Ayurvedic Benefits: Both ingredients are naturally warming and helpful in balancing Kapha and Vata doshas.
Where to Find Authentic Gunda & Tenti Pickles Today
Some artisanal brands like Arth Agro Farms are reviving traditional achars using age-old recipes. Their pickles are:
-
Handmade in small batches
-
Cured under the sun for weeks
-
Prepared using wood-pressed yellow mustard oil
-
Completely free from additives and chemicals
Supporting such efforts not only brings these rare pickles back to your plate but helps protect India’s culinary heritage.
Conclusion
In a world of instant foods, Gunda and Tenti pickles remind us of the value of time, patience, and purity. They are not just food items they’re a part of our story, our soil, and our science. Bringing them back into our kitchens is more than nostalgia it’s nourishment.
