I wish I had known how to make this a lone long time ago. I learnt it only when my MIL was here and I am loving it. It is the best alternative for laspsi ko achar as lapsi is not available here in Australia.
- 2 kg raw Mangoes
- 1/2 cup Regular Brown Sugar
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Fennel seeds
- 3 teaspoon Oil
- A pinch of Asafoetida (Hing)
- A pinch of Black rock salt (Birae Nun)
- Salt to taste
- Peel the mangoes and cut them into cubes
- Heat oil in a pressure cooker (use heavy bottom pan if you don’t have pressure cooker) and add fennel seeds.
- Add mango cubes and fry for about 5 mins.
- Now add the sugar, chilli powder, coriander powder, turmeric powder, asafoetida, black rock salt and salt and mix with the mango cubes.
- Add a cup of water and close the lid and cook till 3-5 whistle of the pressure cooker of if using a pan then cook until tender.
- The achar is done when the mangoes become tender.
- The achar should be thick, not runny. If it is too thin, let it boil for a while until you get the desired consistency.
- This is great to keep for few days in fridge.
M from nepaliaustralian
Posted in Foodie, Recipe
Tagged achar, asafoetida, australian nepali, Birae Nun, kathmandu, love, M from nepaliaustralian, Mango, Nepal, Nepalese wedding, Nepali, nepali australian, nepali food, Nepaliaustralian, newari, newari food, pickle recipe
- 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.
Take care ,
M from nepaliaustralian
Posted in Foodie, Nepali food, Recipe
Tagged food, gobera achar, lemon, lime, mula ko achar, nepali achar, nepali recipe, pickle recipe, pickled radish, pickled tomatoes, preserved lemon, turmeric powder, vegetarian, white 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.
- Cut the radish into 1/2 inch block and chop Garlic, Ginger and Green chillies and put them in a large bowl.
- Add the spices as mentioned in the ingredients and mix them all together.
- 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.
- Leave the jar where it can get direct sunlight.
- 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!
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Posted in Foodie, Nepal, Nepali food, Recipe
Tagged food, gobera achar, mula ko achar, nepali achar, nepali recipe, pickle recipe, pickled radish, pickled tomatoes, vegetarian, white radish