Achar, or pickle, is more than just a side dish in Nepalese cuisine. It brings life to every meal, complementing staples like rice, lentils, and curry. Made by mixing fruits or vegetables with a blend of spices, each type of achar has its own unique flavor profile and story. Whether sweet, spicy, tangy, or sour, these pickles are a delightful addition to your table. Below, we explore ten must-try achars from Nepal, complete with recipes and their unique factors.
Nepal boasts a rich variety of pickles, each offering a unique blend of flavors and cultural significance. With patience and the right ingredients, you can bring the authentic flavors of Nepali pickles into your kitchen and experience a piece of Nepal’s culinary heritage.
1. Aloo ko Achar (Potato Pickle)
A perfect blend of tangy lemon, nutty sesame, and the earthy richness of mustard oil makes it a go-to side dish for traditional Nepali meals.
Recipe:
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Boil 3 medium-sized potatoes, peel, and cube them.
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In a mixing bowl, combine 2 tbsp mustard oil with 1 tsp fenugreek seeds (methi), tempered until aromatic. Add a pinch of turmeric powder while tempering.
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Mix in 2 tbsp toasted and ground sesame seeds, 1 finely chopped onion, and julienned carrots or cucumbers (optional).
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Add 1 tsp chili powder, salt to taste, and juice of 1 lemon.
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Toss with finely chopped coriander leaves and serve fresh.
2. Chili Sesame Pickle
Recipe:
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Coarsely grind 10 green chilies, 2 tbsp toasted sesame seeds, 1 tsp fennel seeds, and 1 tsp mustard seeds using a mortar and pestle.
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Add 1 julienned red onion, ½ tsp turmeric powder, and salt to taste.
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Heat 2 tbsp mustard oil until it begins to smoke, then pour over the mixture. Stir thoroughly.
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Serve immediately or store in an airtight container for a day to let the flavors develop.
Tip: Add a splash of lemon juice for added tanginess if desired.
3. Pudina ko Achar (Mint Leaf Pickle)
Its fresh, herbaceous flavor adds a refreshing touch to any meal.
Recipe:
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Blend 1 cup fresh mint leaves, ½ cup coriander leaves, 2 cloves garlic, a 1-inch piece of ginger, 1 green chili, juice of 1 lemon, and salt into a smooth paste.
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Add a little water or yogurt for a creamy consistency, if desired.
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Serve with rice, roasted meat, or snacks.
4. Gundruk ko Achar
The distinct tangy flavor of gundruk creates a uniquely Nepali umami experience.
Recipe:
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Soak 1 cup gundruk (fermented leafy greens) in warm water for 10 minutes. Squeeze out excess water.
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In a mixing bowl, combine the gundruk with 1 tsp ground coriander, 1 tsp cumin, ½ tsp Timur (Sichuan pepper), 1 minced garlic clove, and ½ tsp red chili powder.
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Add 2 tbsp toasted sesame seeds, 1 tbsp mustard oil, and salt to taste.
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Mix well, and let sit for a few minutes before serving.
5. Tite Karela ko Achar (Bitter Gourd Pickle)
The balance of bitterness, nuttiness, and tanginess makes this a standout side dish.
Recipe:
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Slice 2 bitter gourds thinly and fry lightly until golden. Drain excess oil.
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Mix with 2 tbsp toasted and ground sesame seeds, 1 tsp roasted mustard seeds, 1 tbsp mustard oil, ½ tsp chili powder, and salt to taste.
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Add a squeeze of lemon juice to balance the bitterness.
6. Mula ko Achar (Radish Pickle)
Its bold, fermented tang pairs beautifully with simple rice dishes.
Recipe:
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Ferment sliced radishes in a jar with salt for 5-7 days in a warm place.
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Once fermented, mix the radish with ½ tsp turmeric powder, 1 tsp chili powder, 1 tbsp mustard oil, and 1 minced garlic clove.
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Serve as a side dish or condiment.
7. Golbheda ko Achar (Tomato Pickle)
The smoky flavor of roasted tomatoes combined with mustard oil creates a tangy, spicy favorite.
Recipe:
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Roast 4 medium tomatoes until charred, then peel.
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Blend the tomatoes with 2 garlic cloves, 1 green chili, ½ tsp Timur (Sichuan pepper), and salt.
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Heat 2 tbsp mustard oil until smoking, then mix into the tomato paste.
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Garnish with chopped coriander leaves.
8. Lapsi ko Achar (Hog Plum Pickle)
The fruity tang and spicy kick makes it a delightful surprise for the palate.
Recipe:
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Boil 1 cup hog plums until soft, then peel and mash them.
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Mix with 2 tbsp chili powder, 1 tbsp sugar (optional), and salt to taste.
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Add 1 tbsp mustard oil and mix well. Store in a jar for 1-2 days to enhance flavors.
9. Pyaaz ko Achar (Onion Pickle)
The sharp tang complements rich or heavy dishes perfectly.
Recipe:
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Mix 1 sliced onion with ½ cup vinegar, 1 tbsp salt, and 1 tsp sugar.
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Let it sit for 1 hour. Add 2-3 sliced green chilies for heat, if desired.
