Lapsi Pickles (Lapsi ko Achar)
Lapsi Pickles, known as Lapsi ko Achar, are a traditional Nepali condiment made from the Nepali Hog Plum, prized for its distinct sour and tangy flavor profile. These pickles are typically prepared in sweet, spicy, or hot varieties, often incorporating spices like red chili, salt, and mustard oil.
It can be served as a zesty condiment with rice or chiura (beaten rice).
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Wash and boil the lapsi until they become tender.
Drain the water and let them cool.
Peel the skin off the boiled lapsi.
Heat the mustard oil over low heat and toast the fenugreek seeds until they become fragrant and a dark golden color.
Add the lapsi, the turmeric powder, the red chili powder, the cumin powder, the coriander powder and the sugar (or jaggery). Mix well. Simmer over low heat for about 10 minutes, stirring occasionally. Continue cooking until the lapsi thickens slightly and the flavors meld.
Allow the pickles to cool completely.
The pickles are now ready. Transfer them to an airtight jar and seal it tightly.
Store it in the refrigerator or in a dry place.
Ready! Enjoy the pickles as an accompaniment to many dishes: rice dishes, pasta dishes, meat dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).
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