Nepali cuisine is a treasure trove of flavors, and at the heart of it lies the humble yet essential accompaniment: achar, or pickles. Homemade pickles are more than just a side dish in Nepal; they’re a symbol of tradition, creativity, and love. Each household has its own recipe, often passed down through generations.
Popular Types of Nepali Pickles:
Tomato Achar (Tamatar ko Achar): A tangy delight made with roasted tomatoes, sesame seeds, and timur (Sichuan pepper).
Radish Pickle (Mula ko Achar): A crunchy and spicy pickle, often enjoyed during festivals.
Lapsi Achar: Made from hog plums, this sweet and sour pickle is a favorite among Nepali households.
Mixed Vegetable Achar: A colorful medley of seasonal vegetables marinated with mustard oil and aromatic spices.
Why Homemade?
Homemade achar carries the authentic flavors of Nepal. Fresh ingredients, traditional methods, and a personal touch make it a healthier and tastier option than store-bought varieties. Whether it's fermenting vegetables in the sun or grinding spices on a silauto (grinding stone), every step is a labor of love.
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