Mushrooms Pickles - Nepali Food Recipes

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.

30min

Easy

Not 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 green chilies, the ginger and the garlic cloves.

Wash and cut the mushrooms into small pieces.

Heat the sesame oil over low heat and toast the fenugreek and mustard seeds until fragrant and a dark golden color.

Add the 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 pepper powder and the vinegar. Mix well.

Let it simmer for 3 to 4 minutes.

Let it cool.

Transfer the marinated mushrooms to a glass jar. Check that the oil completely covers the mushrooms (add more if necessary). Seal the jar and store it in the refrigerator or in a dry place.