Salads, Chutneys & Pickles

Nepalese use the term “achaar” for freshly-made chutney, cooked chutney, preserved pickles, fermented pickles, powdered-spice pickles, and freshly made salad-like pickle side dishes. Each of these varieties of achaars has distinct flavors, colors, and textures. They are an important component of any Nepali meal because they perk up and add tang to traditional dishes.

Achaars can be prepared from nearly any fruits and vegetables, dried legumes, herb and spices, and even some meat and seafood. Homemade Nepalese pickles are made on hot and sunny days throughout the year. The most common pickling spices are mustard seeds, fenugreek seeds, sesame seeds, turmeric powder, cayenne pepper powder, timmur pepper, and jimbu. They are preserved in oils, brine, and vinegar and also by natural fermentation. In Nepal, achaars are made seasonally when fruits and vegetables are in abundance. The shelf life of Nepali pickles depends on the process of pickling. Properly prepared pickles keep indefinitely and can be used year-round.