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Lapsi ko Achar(Hog plum pickle)

lapsi
original lapsi lapsi2

Lapsi ko Achar is a beloved and uniquely Nepali pickle made from lapsi, also known as Nepali hog plum—a native fruit prized for its intensely tangy and sour flavor. This pickle is a vibrant fusion of sour, sweet, salty, and spicy tastes, making it one of the most flavorful accompaniments in traditional Nepali cuisine.Typically enjoyed with beaten rice (chiura), dal bhat, or even as a standalone snack, lapsi achar holds a special place in Nepali homes, especially during lapsi season in the hills. The fruit is boiled and simmered with aromatic spices like fenugreek, mustard seeds, cumin, and chili, and then blended with mustard oil and jaggery or sugar to create a thick, glossy, and finger-licking pickle.

Timer iconPrep Time

15 mins

Cook iconCook Time

30 - 35 mins

ingredients iconIngredients:

instruction iconInstructions:

  1. Wash the lapsi thoroughly.
  2. Boil them in water until they become soft and the skin starts peeling (about 10-15 minutes).
  3. Drain, remove the skin and seed if preferred, or keep the seed for texture (traditional method keeps the seed).
  4. Lightly mash the soft lapsi with a spoon or hand for a chunky consistency. Set aside.
  5. Heat mustard oil in a pan until it smokes lightly.
  6. Add fenugreek seeds. Let them darken slightly.
  7. Add turmeric, chili powder, and the mashed lapsi to the oil.
  8. Stir well and cook for 5-7 minutes on medium heat.
  9. Add sugar/jaggery, salt, cumin powder, and a splash of water to prevent sticking.
  10. Simmer until the mixture thickens and the oil starts to separate slightly.
  11. Let the achar cool completely.
  12. Keep in a clean, dry glass jar. Refrigerate for up to 2 weeks for best freshness.

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