Tama ko Achar is a popular Nepali pickle made from tama (fermented bamboo shoots). It has a tangy, slightly sour flavor with a unique crunch that adds texture to meals.

It is highly appreciated for its probiotic benefits, as the fermentation process aids digestion. This achar is widely loved for its ability to complement both vegetarian and non-vegetarian dishes in Nepali cuisine.

Gobi ko Achar (Cauliflower Pickle) is a popular, crunchy Nepalese/Indian side dish made by mixing cauliflower florets with mustard oil, spices (turmeric, chili, mustard seeds, fenugreek), and vinegar or lemon juice. It is best prepared in winter, requiring ingredients to be dried thoroughly to ensure longevity.

A popular side for meals with rice or rotis.

Chicken pickle (often called Chicken Achar or Chicken Pachadi) is a fiery, tangy, and intensely flavorful, non-vegetarian delicacy popular in India and Nepal. It consists of boneless chicken pieces that are marinated, fried until crispy, and preserved in a blend of oil, vinegar, and various aromatic spices.

It pairs well with steamed rice, flatbreads (roti, naan, paratha), or as a spicy addition to sandwiches and wraps.

Cucumber pickle made from mature, thick-skinned cucumbers. Typically prepared during summer and fermented in the sun with mustard oil, turmeric, and chili, this tangy, crunchy pickle is a popular staple during festivals like Dashain and Tihar.

It is served as a side dish (achar) with Dal-Bhat (rice and lentils), Chiura (beaten rice), and meat dishes.

Sukuti ko Achar is a traditional Nepali pickle made from dried meat (Sukuti), most commonly buffalo (buff), goat (mutton), or pork. It is known for its chewy, jerky-like texture and a spicy, tangy flavor profile that pairs perfectly with Dal Bhat or as a snack.

Fermented ghundruk (made from fermented mustard, radish, or spinach leaves) and soybeans are popular traditional Nepali foods, often consumed together in a dry pickle called Ghundruk Ra Bhatmas Ko Sukkha Achar. Fermented soybeans, known as kinema, are also eaten as a curry or standalone pickle.

Ghundruk is rich in iron, fiber, and lactic acid bacteria, which can aid digestion and boost the immune system.

Green pea pickles (or Matar ka Achar) are a tangy, spicy, and crunchy condiment popular in South Asian cuisine, particularly Nepal and India. It is a popular side dish, enjoyed with meals like dal-bhat (lentils and rice), roti, or chiura (beaten rice).

Gundruk is a traditional, tangy, fermented and sun-dried leafy green vegetable from Nepal, made from mustard, radish, or spinach leaves,

It is rich in iron, fiber, and lactic acid bacteria, which can aid digestion and boost the immune system.

Often used in sour soups (Gundruk ko Jhol) or pickles (Achar).

Kiwi pickles is a type of South Asian pickle (achaar) made using kiwi fruit as the main ingredient. It is a tangy, spicy and sweet condiment that pairs well with traditional meals like rice and roti.

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).

Mango Pickles are a traditional condiment made from raw, unripe green mangoes preserved in a blend of spices, salt, and oil. They are popular worldwide for their tangy, spicy, and sometimes sweet flavor profiles, serving as a staple accompaniment to meals like parathas or with rice.

Each household in Nepal has its own unique recipe, passed down through generations, making mango pickle a deeply personal and cherished part of family traditions.

Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal.

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.

Mutton pickle, also known as Gosht ka Achar, is a traditional, spicy and savory condiment where mutton (goat meat) is cooked with aromatic spices, marinated, and preserved, usually in oil and vinegar. It is a popular delicacy, often served as an accompaniment to rice or roti.

While high in sodium and fat, it is a good source of protein, iron, and zinc.

Lemon pickle, also known as Nimbu Ka Achar, is a popular, flavorful condiment in many cuisines, particularly Indian. This version only used lemon and salt. An ideal pickle to accompany a rice-based dish.

Making homemade khoya (खोया) in Nepal is quite common, especially during festivals like Tihar, Teej, or weddings, when sweets like gulab jamun, barfi, or pedas are prepared at home. Since ready-made khoya (mawa) is not always available in local Nepali markets, many people make it at home using full-fat milk or milk powder.

Making homemade khoya (खोया) in Nepal is quite common, especially during festivals like Tihar, Teej, or weddings, when sweets like gulab jamun, barfi, or pedas are prepared at home. Since ready-made khoya (mawa) is not always available in local Nepali markets, many people make it at home using full-fat milk or milk powder.

Potato pickles are a tangy, savory, and often spicy pickled dish that transforms boiled potatoes into a zesty snack or side, with origins ranging from Eastern Europe to Nepal. They are commonly made using small, baby potatoes that are boiled, then marinated in a vinegar-based brine, often with onions, garlic, and spices.

Radish pickles, or mula ko achar, are a popular and flavorful side dish in Nepal. Made from fresh radish, these pickles combine crunchy texture with a spicy and tangy taste. The radish is typically cut into small pieces and mixed with mustard oil, salt, turmeric, red chili powder, and sometimes fenugreek seeds or timur for added aroma. Some recipes include garlic or ginger to enhance the flavor.

Lemon pickle, also known as Nimbu Ka Achar, is a popular, flavorful condiment in many cuisines, particularly Indian, known for its tangy, spicy, or sweet and sour taste.