Taro Root & Garlic Pickle
Gandiali Lahsun ka Achaar
गंडियाली लहसुन का अचार
"A bold, earthy Himachali classic where mountain roots meet pungent warmth."
Description
Trsna’s Gandiali Lahsun ka Achaar is a rare and refined expression of Himachal’s mountain bounty.
Our Gandiali Lahsun ka Achaar is crafted at peak taro harvest in small, artisanal batches right in Himachal Pradesh. We use only locally sourced, mountain-fresh ingredients and honour a time-tested, heirloom recipe passed down through generations. We shun gimmicks and never substitute a single ingredient—including our original mustard oil—so every jar delivers uncompromised authenticity and flavour. No shortcuts. Just pure, earthy tradition in every spoonful.
A crisp, savory blend of Himalayan taro and pungent garlic that transforms every meal into an aromatic, textural delight.
Elevate your table with Trsna’s Taro Root & Garlic Pickle—where seasonal freshness, Himalayan tradition, and uncompromising quality unite in every bite. Taste the rugged charm of the mountains and discover why our achaar stands peerless.
Ingredients
Shredded Taro Root (65%): provides a tender-crisp, starchy base that soaks up every spice note.
Mustard Oil: infuses a bold, pungent warmth and authentic mountain character.
Shredded Garlic: adds savoury depth and a heady, aromatic punch.
Green Chillies: bring a fresh, lively heat that enlivens the pickle.
Lime Juice: injects bright, citrusy tang to balance richness.
Salt: balances flavours and acts as a natural preservative.
Sun-dried, roasted, stone-ground spices:
Mustard Seeds: burst with sharp, floral pungency.
Fenugreek Seeds: lend gentle bitterness and complexity.
Turmeric: imparts earthy warmth and a golden hue.
Asafoetida: anchors the blend with umami-rich savouriness.
Preservatives (INS 211 & INS 220): extend shelf life while preserving bright flavours.
History
Gandiali Lahsun ka Achaar is rooted in Pahadi culinary traditions, where foraged roots and bulbs were preserved to last through the snowbound months. The recipe—passed down through generations—was often prepared communally, with families sun-drying, shredding, and spicing the ingredients together. It’s a pickle that speaks of resilience, ritual, and regional pride.
Fun Facts
Taro root (Colocasia esculenta) is called arbi or arvi in Hindi; alu or arbi in Marathi; cheppu, seppankizhangu, or kizhangu in Tamil; kesave or kesuvina gadde in Kannada; chama or chamadumda in Telugu; chembu or chembu kizhangu in Malayalam; venti or mandey in Konkani; kochu in Bengali; and arbi or dakku in Gujarati.
Gandiali refers to wild taro root, foraged in the Himalayan foothills and prized for its earthy aroma.
This pickle is a winter staple in Himachali homes, often made in small batches and shared as a warming delicacy.
Garlic and taro are both considered “heat-generating” foods in Ayurveda, making this achaar a natural winter remedy.
Flavour, Taste & Texture
- Flavour: Earthy taro and pungent garlic balanced by citrusy lime and warming spices.
- Taste: A bold medley of spicy, tangy, bitter, and umami.
- Texture: Coarse, chewy shreds of taro and garlic in a thick, spice-rich oil base.
Health Benefits
- Digestive Aid: Garlic, fenugreek, and asafoetida support gut health.
- Anti-inflammatory: Mustard oil and turmeric soothe inflammation.
- Rich in Fibre & Antioxidants: Taro root supports digestion and cellular health.
- Winter Wellness: Garlic and taro are warming foods that help boost immunity and circulation.
Serving Suggestions
- Pair with dal-chawal, rajma-chawal, or khichdi for a hearty winter meal.
- Serve with parathas, theplas, or poori for a traditional North Indian breakfast.
- Add to cheese boards or mezze platters for a bold, 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.
- Gandiali 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.
- Taro-Garlic Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Gandiali Lahsun ka Achaar special, compared to other brands?
Trsna’s pickle is crafted using 65% shredded taro root (gandiali) sourced fresh from Himachal’s fertile valleys, blended with shredded garlic and green chillies for a fiery kick. Marinated in mustard oil and lime juice, it’s seasoned with a sun-dried, roasted, and stone-ground blend of mustard seeds, fenugreek, and turmeric. Handcrafted in small batches at source, using heirloom recipes with no ingredient substitutions—this pickle brings together earthiness, spice, and pungency in harmony.
- Is the pickle spicy?
Yes—but it’s the good kind of heat. Green chillies and garlic infuse it with bold flavour, balanced by citrus from lime juice and the mellowing touch of turmeric and mustard oil. It’s vibrant, sharp, and deeply satisfying.
- How should I store the pickle after opening?
– Reseal the jar tightly
– Refrigerate after each use
– Always use a clean, dry spoon to prevent spoilage and maintain flavour
- How long does the pickle stay fresh?
– Unopened: Stays fresh for up to 12 months
– Opened & refrigerated: Retains flavour and safety for 6–8 months
- Are there any additives or preservatives used?
Yes—only food-grade preservatives:
– INS 211 (Sodium Benzoate)
– INS 220 (Sulphur Dioxide)
These help ensure shelf stability. No artificial flavours, colours, or fillers are ever used.
- Is the pickle vegan and gluten-free?
✅ Yes!
Trsna’s Gandiali Lahsun ka Achaar is:
– 100% Vegan
– Naturally Gluten-Free
No dairy, grains, or animal-derived ingredients.
- Can I use it in cooking or only as a condiment?
Both!
– Mix into stir-fries or rice dishes for earthy flavour
– Use as a side with rotis, dal, or khichdi
– Try it with curd rice or tucked inside a parantha for a bold morning bite
- Where is the pickle made?
Each jar is lovingly handcrafted at source in Himachal Pradesh, using locally harvested taro root and spices. It reflects the purity, precision, and personality of mountain kitchens.
- Do you ship internationally?
Yes—Trsna offers international shipping to selected countries. Rates and delivery timelines are calculated at checkout based on your location.
- What’s the best way to enjoy it the traditional way?
Mix a spoonful into hot steamed rice with ghee, or enjoy it alongside dal-chawal and chapatis for a punchy, rustic Himachali meal. It also pairs beautifully with poha, sabzi, or curd rice.
Certifications
| Weight | 110gm, 400gm |
|---|
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