Nepal’s rich culinary tapestry is incomplete without achar — the vibrant, spicy, tangy pickles that accompany almost every meal. Achar is more than just a condiment; it is a symbol of tradition, culture, and regional diversity. From the hills to the plains, every Nepali kitchen boasts its own special achar recipes, passed down through generations. Whether it’s the fiery tomato achar of Kathmandu or the tangy gundruk achar from the hills, these pickles add an unforgettable burst of flavor to the staple dal-bhat meal.
This article will guide you through the traditional Nepali pickling techniques, helping you master the art of making achar at home. We’ll cover the basic steps common to all achar recipes and explore nine major types of achar, including some lesser-known varieties like Aap ko Achar, Kakra ko Achar, and Sidhra ko Achar.
What is Achar?
Achar, simply put, is the Nepali term for pickles or chutneys made from vegetables, fruits, or even meats, prepared with a combination of spices, salt, and mustard oil. Achar can be wet or dry, fermented or fresh, mild or fiery hot. The common theme is the balance of flavors — spicy, sour, salty, and sometimes sweet — which enhances the overall meal experience.
Each region in Nepal has its distinctive achar recipes, shaped by local ingredients and cultural preferences. For example, in the hills, fermented leafy green achar (gundruk achar) is popular, whereas in Terai, tomato and chili-based pickles dominate. Despite regional differences, the core pickling techniques remain strikingly similar across Nepal.
Basic Steps Included in All Achar Recipes
While each achar has its nuances, some foundational steps are shared across recipes:
1. Selecting and Preparing Ingredients
The freshness of the main ingredients — be it vegetables like tomatoes, radishes, or bitter gourds, or fruits like lime or mango — is crucial. Vegetables are typically washed thoroughly and dried to prevent excess moisture, which can spoil the pickle.
2. Drying or Roasting
Many achar recipes require sun-drying or roasting ingredients and spices to concentrate flavors and reduce moisture. For example, dried tomatoes or radish pieces are often sun-dried for days before pickling.
3. Roasting and Grinding Spices
Key spices like mustard seeds, fenugreek seeds, cumin, and coriander are dry roasted until aromatic and then ground into powder or coarse granules. This roasting enhances their flavor and reduces bitterness.
4. Using Mustard Oil
Mustard oil is the quintessential fat in Nepali achar, prized for its pungency and natural preservative qualities. It is typically heated until smoking hot to remove its raw smell and then cooled before mixing with the ingredients.
5. Balancing Flavors
Achar recipes call for balancing saltiness, heat from chilies, and sourness from tamarind, lemon, or fermented ingredients. This interplay creates the bold, layered flavors characteristic of Nepali pickles.
6. Storage
After preparation, achar is stored in airtight glass or ceramic containers. Some are eaten fresh, while others require a few days of fermentation at room temperature, often in sunlight, to develop deeper flavors.
Essential Tools and Ingredients for Achar Making
- Mortar and Pestle or Spice Grinder: For grinding spices freshly.
- Airtight Glass Jars or Clay Pots: Traditional containers preserve flavor and allow slow fermentation.
- Mustard Oil: The key cooking and preserving medium.
- Fresh Produce: Seasonal vegetables or fruits specific to the achar recipe.
- Spices: Mustard seeds, fenugreek, cumin, coriander, turmeric, chili powder, hing (asafoetida), and salt.
Nine Major Achar Recipes in Nepal
1. Tomato Achar
Tomato achar is one of the most popular and versatile pickles across Nepal. Ripe tomatoes are chopped and mixed with mustard seeds, minced garlic, green chilies, turmeric, and salt. Mustard oil is heated and poured over the mixture, infusing it with a smoky flavor. It’s typically served as a spicy side with dal-bhat and enhances the meal with its tangy, fresh taste.
This achar is beloved by many ethnic groups, including the Newar community, who sometimes add roasted sesame seeds for extra texture. The tomato achar’s bright red color and bold flavor make it a staple at family meals and festive occasions alike.
2. Aalu Achar (Potato Pickle)
Aalu achar uses boiled potatoes tossed in mustard oil, turmeric, chili powder, and salt. Sometimes mustard seeds are tempered in hot oil and poured over the potatoes to elevate flavor. It’s simple but delicious, often eaten during everyday meals or packed for journeys.
This dish is common among various communities, especially in the hills and Terai regions, appreciated for its comforting, hearty qualities.
3. Gundruk Achar
Gundruk — fermented leafy greens made from mustard leaves, radish leaves, or cauliflower leaves — is a quintessential Nepali ingredient. Gundruk achar is prepared by mixing chopped gundruk with mustard oil, chili powder, and salt. This achar offers a distinctive earthy, tangy taste.
It’s especially popular among hill communities like the Gurung and Magar, who cherish gundruk for its nutritional value and long shelf life. Gundruk achar pairs well with simple rice meals and adds a healthy fermented punch.
4. Chhuchhuke Achar (Dried Tomato and Chili Pickle)
In this dry achar, ripe tomatoes and green chilies are sliced thin and sun-dried until shriveled. They are then mixed with roasted mustard powder, fenugreek powder, salt, and mustard oil. The drying process intensifies the flavors and preserves the achar for months.
This achar is a favorite in the Terai and Kathmandu valley, where it is served alongside dal-bhat or eaten as a spicy snack.
5. Mula Achar (Radish Pickle)
Radish pickle is crunchy and spicy. Fresh or fermented radish pieces are mixed with mustard oil, turmeric, chili powder, and fenugreek seeds. The crunchiness of the radish contrasts delightfully with the spicy and tangy seasoning.
Mula achar is particularly popular among Madhesi communities and is a common feature during festivals and family feasts.
6. Karela Achar (Bitter Gourd Pickle)
Bitter gourd, despite its bitter taste, is loved for its medicinal properties. Thin slices of karela are salted, dried, and then mixed with turmeric, chili powder, and mustard seeds. The result is a spicy-sour achar that balances bitterness with heat.
This achar is widely consumed by hill communities and is often made in the late summer when bitter gourds are abundant.
7. Chicken Achar (Meat Pickle)
A rarer but highly prized achar is meat-based. Chicken achar involves cooking spicy chicken pieces in mustard oil with turmeric, chili, fenugreek, garlic, and ginger. The rich and fiery flavors make it a special dish served on festive occasions or family gatherings.
This achar is common among Newar and hill communities who use it to celebrate special events.
8. Aap ko Achar (Lime Pickle)
Lime pickle is a zesty and tangy addition to any meal. Whole or sliced limes are sun-dried and combined with roasted mustard seeds, chili powder, turmeric, and plenty of mustard oil. The acidity of the lime combined with the heat and aroma of spices makes this achar refreshing and palate-cleansing.
Aap ko achar is favored by many ethnic groups and is considered a digestive aid after heavy meals.
9. Kakra ko Achar (Cucumber Pickle)
Cucumber achar uses fresh cucumbers sliced thin and mixed with salt, chili powder, and mustard oil. Sometimes, mustard seeds and fenugreek are added for a nutty flavor. The achar is slightly sour and crunchy, perfect for summer months.
This achar is popular in Terai and Kathmandu, especially during hot weather when fresh cucumbers are abundant.
10. Sidhra ko Achar (Wild Spinach Pickle)
Sidhra, a wild leafy green found in the hills, is sun-dried and pickled with mustard oil, chili, and salt. It has a slightly bitter and smoky flavor, often enjoyed with dal-bhat during the colder months.
Sidhra achar is a delicacy among hill tribes like the Magar and Rai, who gather the greens from the forests.
Tips for Making Perfect Achar at Home
- Use fresh ingredients: Always pick fresh vegetables and fruits. For fermented achar, ensure the produce is clean and free from bruises.
- Dry well: Dry the vegetables thoroughly after washing to prevent spoilage. Sun-drying or air-drying is especially important for dry achars.
- Roast spices properly: Roast seeds until aromatic but not burnt; this balances bitterness and enhances flavor.
- Mustard oil matters: Heat mustard oil until it smokes before adding to achar to reduce raw pungency and improve taste.
- Adjust spice levels: Customize chilies and salt to your liking for a perfect balance.
- Store correctly: Use airtight containers and store achar in a cool, dry place. Some achars benefit from occasional sun exposure to develop flavor.
- Experiment: Try combining local herbs or using different fruits and vegetables to create unique flavors.
Cultural Significance of Achar in Nepali Cuisine
Achar is more than just a side dish — it is an essential part of Nepali identity and hospitality. It complements the humble but nutritious dal-bhat (lentils and rice), adding variety and excitement to everyday meals. During festivals like Dashain, Tihar, and Maghi, achars of various kinds are prepared and shared with guests, symbolizing warmth and generosity.
Each achar recipe carries the story of the region and its people, reflecting local ingredients, seasons, and ancestral culinary wisdom. Learning to make achar at home connects you with this rich cultural heritage, bringing the flavors of Nepal’s diverse landscapes to your table.
Conclusion
Making achar at home is an art that captures the heart of Nepali cooking — simple ingredients transformed by time-honored techniques into vibrant, flavorful pickles. Whether you’re savoring the tang of lime achar or the spicy crunch of taruwa, each bite tells a story of tradition and community.
By following these pickling techniques and trying the major achar recipes, you can bring the authentic taste of Nepal into your kitchen. Experiment, share, and enjoy this delicious heritage that has flavored Nepali meals for centuries.