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:
- Start by cutting the cumquats in half or into thirds, depending on your preference.
- In a pan, heat mustard oil until it’s hot and shimmering.
- 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.
- 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.
- 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.
- 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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