Rare Traditional Pickles from Rajasthan and Gujarat
Experience authentic, small-batch pickles crafted using seasonal produce like Kair and Gunda. These are traditional recipes from Rajasthan and Gujarat that you won't find in stores.
This is a jar of my authentic Rajasthani Kair Pickle. Kair are desert berries that I source directly from Rajasthan during the summer. They are soaked in buttermilk to soften and develop a sour taste before being pickled with grated raw mango and spices. It's a rare flavour that brings the taste of Rajasthan to your plate.
A large batch of Kair pickle being prepared. You can see the green kair berries mixed with grated raw mango and spices. This pickle is a staple in Rajasthani cuisine and has a unique tangy and spicy taste.
This is my Stuffed Gunda Pickle, also known as Lehsua ka Achaar. Gunda is a sticky berry available only for a short time in the summer. I remove the seed and fill it with a stuffing of grated kairi and masala, a traditional method from Rajasthan and Gujarat.
A closer look at the stuffed gunda, showing the tangy masala filling. This pickle is a summer specialty that I make as soon as I get my hands on good quality, big-sized gunda.
I also make another version of Gunda Kairi pickle where the gunda is boiled with the seed inside and mixed with pieces of raw mango. This creates a sour and medium-spicy pickle that is very popular in Gujarat and Rajasthan.
Here you can see the boiled gunda and kairi pieces mixed in a flavourful, spicy oil. Since gunda is so seasonal, I try to make as much stock as I can for my customers who wait for it all year.
My Chana Kairi Pickle is a unique combination of chickpeas and raw mango. The kabuli chana is soaked in raw mango water until it becomes soft and sour, then it's mixed with grated kairi and spices in mustard oil.
Jars of Chana Kairi pickle, ready to be enjoyed. The combination of the soft, tangy chana and the spicy raw mango masala is truly delicious. I make this flavour every summer for my regular clients who love it.
This bowl shows the Chana Kairi pickle mix before the oil is added. You can see the soaked chickpeas mixed with grated raw mango and dry spices. It's a flavour that is both unique and traditional.
About Rare Regional Flavours
These pickles are strictly seasonal, not just in name. For instance, I only source Gunda when it hits the market for that very short window each summer. Because I avoid preservatives and rely on traditional sun-drying or buttermilk-soaking methods, the preparation takes time. You are getting a batch made specifically for your order, which means the freshest possible flavours but very limited stock.
Real Heritage Recipes
These are family recipes from Rajasthan and Gujarat that rely on ingredients rarely found in city markets. I do not use industrial shortcuts; everything here is about patience and time-tested methods.
Kair (Teet) Pickle
These tiny desert berries are unique. Getting them ready is a labour of love—they need to be soaked in buttermilk and salt for days to draw out the bitterness before they are ever touched by mustard oil and spices. It is a specific tanginess that defines Rajasthani cuisine.
Stuffed Gunda (Lehsua)
Making Gunda is tedious work. I manually remove the sticky seed from each berry, stuff it with a homemade mix of grated raw mango and spices, and then let it mature. It is a summer specialty that disappears from my pantry almost as soon as it is ready.
Chana Kairi
This is a favourite for those who want texture. I take white kabuli chana and soak it in raw mango water. It turns the chickpeas soft and tangy before they join the grated kairi and spices. It is the perfect side for a simple dal-rice meal.
Because I do not use commercial additives, the quality depends entirely on the traditional techniques I use. Whether it is the 10-day sun-cooking process or the careful maturation of Gunda, I prioritize the old way over the fast way every single time.
Looking for a different kind of pickle?
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