step to make popular achars in Nepal

step to make popular achars in Nepal

Following are the achars that can be made at home in Nepal.
Mula ko Achar (Radish Pickle)
To make Mula ko Achar (Radish Pickle) in Nepal, you can follow these general steps based on the information from the provided sources:

  1. Prepare the Radish:
    • Wash the radishes, discard the tops, trim the root tips, and peel the outer skin.
    • Cut the radishes into batons or slices.
  2. Seasoning and Drying:
    • Combine the radishes with salt and turmeric powder to draw out excess water.
    • Sun-dry the radishes for a few hours to remove moisture.
  3. Mixing Spices:
    • In a bowl, mix the dried radishes with mustard oil, mustard powder, chili powder, and other desired spices.
    • Adjust seasonings to taste.
  4. Bottling:
    • Pack the seasoned radishes tightly into a clean, wide-mouth mason jar.
    • Ensure there are no gaps and press down firmly to remove air bubbles.
  5. Fermentation:
    • Place the jar in a warm spot or in the sun for about 2 weeks for fermentation.
    • Shake the jar gently every 1-2 days during this period.
  6. Storage and Serving:
    • Once ready, store the pickle in a cool place or in the refrigerator for a less sour taste.
    • Use a dry spoon or fork to serve the pickle to avoid introducing moisture.

These steps outline a traditional method of making Mula ko Achar (Radish Pickle) in Nepal, involving seasoning, fermenting, and storing the pickle properly for optimal flavor and longevity.



Akbare ko Achar (Round Chili Pickle)

To make Akbare ko Achar (Round Chili Pickle) in Nepal, you can follow these general steps based on the information from the provided sources:

  1. Preparation of Round Chilies:
    • Wash and dry the round chilies thoroughly.
    • Remove the stems and cut the chilies into desired sizes.
  2. Seasoning and Spicing:
    • Heat vegetable oil or mustard oil in a pan.
    • Fry fenugreek seeds, garlic, and ginger paste until light brown to create a flavorful base.
  3. Mixing Ingredients:
    • Combine the fried spices with the round chilies in a bowl.
    • Add a blend of spices like mustard seeds, red chili powder, and other desired seasonings.
  4. Bottling and Fermentation:
    • Pack the seasoned round chilies into a clean, airtight jar.
    • Ensure the chilies are submerged in the oil and spice mixture.
    • Let the pickle ferment in a warm place or under the sun for a few days to develop flavors.
  5. Storage and Serving:
    • Once the pickle is ready, store it in a cool, dark place.
    • Use a dry, clean spoon to serve the pickle to maintain its quality.

These steps outline a traditional method of making Akbare ko Achar (Round Chili Pickle) in Nepal, involving seasoning, fermenting, and proper storage for optimal taste and longevity



Aalu Tama ko Achar

To make Aalu Tama ko Achar, you can follow these steps based on the provided sources:
  1. Preparing the Bamboo Shoots:
    • Squeeze out all the water from the bamboo shoots and transfer them to a large bowl.
  2. Prepare the Spice Mix:
    • Lightly roast cumin seeds, mustard seeds, and dried red chilies until fragrant. Grind them coarsely and add them to the bowl with bamboo shoots.
    • Add red chili powder and salt to the bamboo slices.
  3. Preparing the Oil Mix:
    • Heat vegetable oil until smoking in a small pan, then add turmeric powder, garlic, and onion.
    • Pour the oil mix over the bamboo shoots and spices mixture. Mix everything well.
  4. Compacting the Mix:
    • Once the spices and oil are mixed well, compact the mixture into clean and dry glass jars and put the lid on to prevent mold formation.
  5. Fermenting the Pickle:
    • Place the jars in direct sunlight for at least a week for fermentation.
    • After a week, your Tama ko Achar will be ready to eat and can be stored for several months.
By following these steps, you can make delicious Aalu Tama ko Achar, a popular Nepali pickle made from bamboo shoots.





Lapsi ko Achar (Hog Plum Pickle)

To make Lapsi ko Achar (Hog Plum Pickle) based on the provided source, you can follow these steps:

  1. Cooking the Lapsi:
    • Pressure cook the Lapsi with water until it is well-cooked and the skin comes off easily.
    • Peel off the skin and set the cooked Lapsi aside.
  2. Seasoning and Spicing:
    • Heat oil in a pan and fry fenugreek seeds until dark brown.
    • Turn off the heat, add turmeric powder, and let it fry for a few seconds.
    • Add the cooked Lapsi to the pan along with sugar, chili, and salt. Mix well and cook on low heat until the mixture thickens.
  3. Final Touch:
    • Allow the mixture to cool down.
    • Add raisins to the achar for an extra touch of flavor.
  4. Storage and Serving:
    • Once ready, the Lapsi ko Achar can be stored and enjoyed for several days.

This recipe provides a delicious way to prepare Lapsi ko Achar, a traditional Nepali hog plum pickle that can be adjusted to suit personal taste preferences regarding sweetness


We hope you learnt how to make achars. You can make achars and sell it online in Nepal with Sewapoint.