Sweet and Spicy Lapsi/Rhubarb Achaar

Name: Sweet and Spicy Lapsi/Rhubarb Achaar (Guleo Piro Lapsi ko Achaar)
Yield: Makes 4 cups
Cuisine: Nepali
Ingredients: ¼ teaspoon timmur (Nepal pepper), finely ground with a mortar and pestle; 2 tablespoons dried coconut chips, coarsely chopped; 1½ teaspoons fennel seeds; 1 (2-inch) cinnamon stick, halved; 2 tablespoons dried coconut chips, coarsely chopped; 1½ teaspoons salt, or as needed; ¼ teaspoon timmur (Nepal pepper), finely ground with a mortar and pestle; 8 whole cloves; 1 tablespoon cayenne pepper powder; ⅛ teaspoon jimbu (Nepali aromatic herb); ⅛ teaspoon jimbu (Nepali aromatic herb); 1 teaspoon fenugreek seeds; 4 dried red chilies, halved and seeded; ½ cup raw cashews, coarsely chopped; 1 cup golden raisins; Generous pinch ground asafetida; 1 teaspoon ground turmeric; 30 to 40 ripe lapsi or 3.5 pounds rhubarb; 30 to 40 ripe lapsi or 3.5 pounds rhubarb; ¼ cup vegetable oil; 8 to 10 green cardamom pods, seeds removed and coarsely crushed with a mortar and pestle; 3 cassia leaves; 1½ cups packed brown sugar

Guleo Piro Lapsi ko Achaar

Preparation info

Makes
4
cups

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Lapsi or labsi is a small plum-sized fruit native to Nepal. It is greenish-yellow when ripe, with a single, large seed, and is extremely sour. The fleshy yellow pulp is used to make pickles, candy, and fruit leather. This is among the most popular of all Nepali fruit pickles. Select only ripe, fresh, and smooth-skinned lapsi fruit and wash them carefully. Discard any bruised and discolored fruit. Lapsi fruit is not usually available in the United States and the closest possibl

Ingredients

Asia
Nepal
Gluten-free
Vegan

Ingredients

Method