Fiddlehead Fern Pickle
Lungru ka Achaar
लुंगरू का अचार
"A rare Himalayan delicacy where wild greens meet bold tradition."
Description
Trsna’s Lungru ka Achaar is a rare and refined expression of Himachal’s forest bounty
Our Lungru ka Achaar is handcrafted at the height of fiddlehead season in small, artisanal batches at its native Himachali source. We use only locally foraged, peak-fresh ferns and honor a time-honored heirloom recipe passed down through generations. We refuse gimmicks or substitutions—including our original mustard oil—so every jar captures the true, uncompromised taste of the mountains. Just pure, wild tradition in every spoonful.
A vibrant medley of crisp fiddlehead ferns and artisan spices that awakens every meal with wild, earthy nuance and zesty warmth.
Elevate your table with Trsna’s Fiddlehead Fern Pickle—where seasonal foraged freshness, Himalayan heritage, and uncompromising quality unite in every bite. Taste the wild essence of the mountains and discover why our achaar stands in a class of its own.
Ingredients
- Fiddlehead Fern Tips (55%): offer a tender-crisp texture and subtle grassy flavour that carries every spice note.
- Mustard Oil: envelops the ferns in pungent warmth and authentic Himalayan character.
- Lemon Juice: introduces bright, citrusy tang that lifts the pickle’s earthy base.
- Rock Salt: provides a clean minerality to accent the fern’s natural flavour.
- Sun-dried, roasted, stone-ground spices:
- Red Chillies, Mustard Seeds, FenugreekSeeds, Fennel Seeds, and Turmeric: combine smoky heat, floral pungency, bittersweet depth, sweet anise aroma, and golden warmth in a harmonious spice blend.
- Asafoetida: anchors the mix with savoury, umami-rich resonance that rounds off the flavour profile.
- Preservative (INS 211): extends shelf life without masking the fresh, wild essence of each fern tip.
History
Lungru has been a part of Pahadi food traditions for centuries. In the absence of refrigeration, locals preserved these wild greens by sun-drying and pickling them with mustard oil and spices. The recipe was often passed down through generations, with each household adding its own touch of spice and ritual.
Fun Facts
Fiddlehead ferns are called Lungru, Lingri or Lungdu in Himachal Pradesh; Languda in Garhwal and Limbra in Kumaon (Uttarakhand); Dhekiā xaak in Assam; Niyuro in Darjeeling and Sikkim; and Kasrod in Jammu.
These tightly coiled fern tips are foraged from Himachal’s forested slopes during a short spring window.
Internationally called fiddlehead ferns, they’re considered a gourmet delicacy in Europe and North America.
The coiled shape symbolizes new beginnings in many cultures, making this pickle a seasonal celebration.
Flavour, Taste & Texture
- Flavour: Earthy and grassy with citrusy brightness and warm spice.
- Taste: A layered profile of tangy, bitter, spicy, and umami.
- Texture: Tender-crisp fern curls in a thick, aromatic oil base.
Health Benefits
- Rich in Antioxidants & Omega-3s: Supports cellular health and reduces inflammation.
- High in Iron, Potassium & Vitamin A: Boosts immunity and supports vision and heart health.
- Digestive Aid: Fennel, fenugreek, and asafoetida soothe the gut.
- Low-Calorie, High-Fibre: A nutrient-dense addition to any meal.
Serving Suggestions
- Pair with dal-chawal, rajma-chawal, or khichdi for a tangy, earthy contrast.
- Serve with parathas, millet rotis, or poori for a rustic Himachali breakfast.
- Add to cheese boards or mezze platters for a wild, umami punch.
- Use as a chutney substitute with samosas, pakoras, or grilled sandwiches.
Fusion & Quick Recipe Ideas
- Pickle Aioli: Blend with mayo or yogurt for a zesty sandwich spread.
- Lungru Quesadilla: Layer with cheese and sautéed onions in a tortilla.
- Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Fiddlehead Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Lungru ka Achaar special compared to other brands?
Trsna’s pickle is crafted from 55% fresh fiddlehead fern tips, a rare mountain delicacy harvested during a short seasonal window. These curls are marinated in mustard oil and lemon juice, then spiced with a traditional blend of sun-dried, roasted, and stone-ground spices—like fennel, fenugreek, turmeric, and red chillies. Made at source in small batches, each jar reflects the heirloom recipes of Himachal’s forest kitchens, with no shortcuts or substitutions—not even in the oil.
- Is the pickle spicy?
Yes, but pleasantly so. Red chillies and mustard seeds add heat, while fennel and turmeric round out the spice with earthy sweetness and warmth. The lemon juice adds a tangy brightness that enhances the wild character of the fern.
- How should I store the pickle after opening?
– Wipe the jar rim clean after each use
– Seal it tightly
– Refrigerate
– Always use a clean, dry spoon to avoid moisture or spoilage
Proper care ensures it retains its crunch and flavour.
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Remains vibrant for 6–8 months, when handled hygienically
- Are there any additives or preservatives used?
Only minimal food-grade preservatives:
– INS 211 (Sodium Benzoate)
These help maintain shelf life without affecting the flavour integrity. No artificial colours, enhancers, or filler ingredients.
- Is the pickle vegan and gluten-free?
✅ Yes
– 100% Vegan
– Naturally Gluten-Free
No dairy, grains, or animal-derived ingredients—just pure mountain goodness.
- Can I use it in cooking or only as a condiment?
Both! It adds earthy depth and zing to:
– Stir-fries
– Grain bowls
– Sabzi wraps
Or serve it as a side with rice, dal, rotis, or even grilled sandwiches. A wild twist wherever you add it.
- Where is the pickle made?
This pickle is handcrafted at source in Himachal Pradesh, where fiddlehead ferns grow naturally along forested slopes. It’s prepared by local artisans using traditional techniques and regionally sourced spices.
- Do you ship internationally?
Yes—Trsna ships to select countries globally. Shipping rates and delivery timelines are calculated at checkout based on your destination.
- What’s the best way to enjoy it the traditional way?
Stir a spoonful of Lungru ka Achaar into steaming hot rice with a splash of ghee, or fold it into warm chapatis alongside simple sabzi. It’s also divine with curd rice or nestled inside paratha rolls for a crunchy-tangy bite.
Certifications
| Weight | 100gm, 350gm |
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