Mushroom Pickles (Chyau ko Achar)
Mushroom Pickles (Chyau ko Achar) in Nepal are popular, savory condiments typically made from oyster or button mushrooms, packed with traditional Nepali spices like timmur (Sichuan pepper), mustard oil, and cumin. They offer a meaty, tangy, and smoky flavor, often served with dal bhat roti, or as a condiment for snacks.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Finely chop the small green chilies, the ginger and the garlic cloves.
Wash and cut the mushrooms into small pieces.
Heat the sesame oil over low heat and roast the fenugreek seeds and the mustard seeds until fragrant and a dark golden color.
Add the small green chilies, the ginger, and the garlic cloves.
After 2 minutes, add the mushrooms and fry them. Mix well.
After 3 minutes, add the salt, the cumin powder, the turmeric powder, the red chili powder and the vinegar. Mix well.
Let it simmer for 3 to 4 minutes.
Let it cool.
Ready! Enjoy the pickles as an accompaniment to many dishes: rice dishes, pasta dishes, meat/fish dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).
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