Tag Archives: nepali achar

Cumquat Achar : A Sweet and Tangy Delight

Posted on August 21, 2024 | Leave a comment

If you live outside of Nepal and miss the taste of lapsi ko achar, I have the next best thing for you—cumquat achar! This sweet, tangy, and spicy pickle is a delicious alternative that you can easily make at home. Cumquat is called muntala in Nepali

Ingredients:

  • Cumquats: 1 Kg, cut in half or into thirds
  • Mustard oil: 2 tablespoons
  • Mustard seeds: 1 teaspoon
  • Hing (asafoetida): 1/4 teaspoon
  • Garlic: 4 cloves, chopped
  • Bay leaf: 8-10
  • Dried chili flakes: 1-2 teaspoons (adjust to taste)
  • Fresh hot chilies: Optional, for extra heat
  • Salt: To taste
  • Red chili powder: 1 teaspoon (adjust to taste)
  • Sugar: 200 gm (adjust to taste)

Instructions:

  1.  Start by cutting the cumquats in half or into thirds, depending on your preference.
  2. In a pan, heat mustard oil until it’s hot and shimmering.
  3. Add mustard seeds, hing, chopped garlic, bay leaf, and chili flakes to the hot oil. If you like extra heat, add some fresh hot chilies as well. Fry the spices for a few minutes until they release a rich, aromatic flavour.
  4.  Now Add the cumquats to the pan and stir-fry them until they soften, about 2-3 minutes. Add salt and red chili powder, mix well, and cover the pan. Let it cook for a 5 minutes.
  5.  Add sugar to the pan and mix well. Cover the pan again and let it cook for a few more minutes until the sugar dissolves and the flavours come together. Turn off the heat and let the achar cool down.
  6. Once cooled, transfer the achar to a glass jar. Refrigerate it, and it can be enjoyed for up to 3 months.

Enjoy, a delicious, tangy, and spicy homemade cumquat achar with your meals!

M from Nepaliaustralian

XOXO

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Preserved lemon achar (kagati ko achar)

Posted on August 5, 2014 | 6 comments

Ingredients

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

IMG_1361

Steps

  • 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.

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

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

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  • 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.

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

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  • 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.

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  • Enjoy!!!

 Take care ,

M from nepaliaustralian

XOXO

6 Comments

Posted in Foodie, Nepali food, Recipe

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Khandeko mula ko achar (Pickled radish)

Posted on April 2, 2013 | 1 comment

Here is another pickle recipe I learned in Nepal.

Ingredients

  •     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)

Process:

  • 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!

You may also like :

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

 

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Khandeko golbenda ko achar (Pickled tomatoes)

Posted on February 3, 2013 | 10 comments

I learned so many recipes from my mother in law while I was in Nepal. I’m sharing one of them now.

Ingredients

  • 1 litre glass jar
  • 1/2 kg ripe Tomatoes cut into cubes
  • 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 tomatoes should fill about 80% of the jar and the ginger and garlic 10% with 10% empty. Chilli is to taste.

Process:

  • Cut the tomatoes into cubes about 1/2 inch big and chop Garlic, Ginger and Green chillies and put them in a large bowl.

Khandeko golbera ko achar (2)Khandeko golbera ko achar (1)

Khandeko golbera ko achar (3)

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

Khandeko golbera ko achar (4)

  • Fill the glass jar to around 90%.
  • Put a clean wrap or plastic bag on the month of the jar and close it tightly so no air can enter.

Khandeko golbera ko achar (5)

  • Leave the jar where it can get direct sunlight.

Khandeko golbera ko achar (6)

  • Every few days, open the jar and move the tomatoes around. Close the jar, tightly.
  • The pickle will be ready in 4-5 days. Enjoy!

Khandeko golbera ko achar

10 Comments

Posted in Nepal, Nepal 2012 / 2013, Nepali food

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