Tag Archives: mula ko achar

Preserved lemon achar (kagati ko achar)


  • 1 kg small lemon
  • 350 gms salt
  • 150 gms red chili powder
  • 20 gms turmeric powder
  • 150ml of oil



  • Wash the lemons and use paper towel to pat dry.
  • Let it air dry for a few minutes after that to ensure there are no water particles.
  • In the meantime, wash a glass bottle/pickle jar and dry it well.
  • Cut each lemon into quarters.
  • In a large bowl, add lemon, salt, chilli and turmeric powder.


  • Mix well with hands to mix all the spices with the lemon to coat them with the spices.


  • Transfer prepared pickle into the glass bottle/ jar using a spoon.


  • Make sure you fill only ¾ of the jar. Close the lid tightly so no air can go inside. Use glad wrap on the lid if necessary to make it air tight.


  • Leave for a week under direct sunlight to dry the lemon.


  • Move the lemon around every day so the spice gets to all of the lemons and they all get the sun .
  • The lemon is ready to eat once the salt melts and coats the lemon wedges.
  • If you want to make the pickle last longer, add oil into the jar and keep in the sun for 2 more days.
  • Now the pickle will last for a few months.
  • Never use wet hands or spoon to handle pickle.


  • Enjoy!!!

 Take care ,

M from nepaliaustralian


Khandeko mula ko achar (Pickled radish)

Here is another pickle recipe I learned in Nepal.


  •     1 litre glass jar
  •     1/2 kg white radish cut into inch
  •     Garlic 50 gms chopped
  •     Ginger 20 gms chopped
  •     3 Green chilli chopped
  •     1.5 teaspoons Cumin powder
  •     1.5 teaspoons Coriander powder
  •     1.5 teaspoons Red chilli powder
  •     1.5 teaspoons Turmeric powder
  •     2 teaspoons Mustard seed powder
  •     2 teaspoons Salt
  •     2 teaspoons Mustard oil

I used a glass jar which came with 1kg honey estimating it’ll hold around 1 litre of water. The idea is to fill it with the ingredients with a bit of space to spare. The radish should fill about 80% of the jar and the ginger and garlic 10% with 10% empty. Chilli is to taste.

mula ko achar (1)


  • Cut the radish into 1/2 inch block and chop Garlic, Ginger and Green chillies and put them in a large bowl.

mula ko achar (2)

  • Add the spices as mentioned in the ingredients and mix them all together.

mula ko achar (3)

  • Fill the glass jar to around 90%.

mula ko achar (4)

  • Put a clean wrap or plastic bag on the month of the jar and close it tightly so no air can enter.

mula ko achar (5)

  • Leave the jar where it can get direct sunlight.
  • Every few days, open the jar and move the tomatoes around. Close the jar, tightly.

mula ko achar (6)

  • The pickle will be ready in 4-5 days. Enjoy!

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*Khandeko golbenda ko achar *Aloo ko achar  *Aloo dum