In Nepal, pickles are a favorite dish and are frequently eaten as appetizers or with rice, dal (a lentil soup), and meat curry as a side dish. Pickles are an integral part of Nepali cuisine, and there are many varieties available: sliced pickles, spear pickles, spear spikes, chip-shaped pickles, dill pickles (which have a sour taste), and bread-and-butter style pickled cucumbers. The list goes on!
Pickles made from every imaginable vegetable are available for purchase on the Internet, including cucumber pickles; radish pickles made with cabbage; turnip-cabbage brined in salt water (like kosher dills), bread and butter slices flavored with bell peppers; more common sour ones made from cauliflower or zucchini.
Nepal’s pickles vary widely in flavor and intensity, as well as in consistency. Though they are mixed together, pickles retain their individual character, and if you love pickles as many people do, you will definitely want to try some of the mouthwatering varieties available in Nepal.
Garlic Pickle (लसुनको अचार)
Garlic pickle is one of the most common and popular types to buy in Nepal. It’s made with garlic, red chili powder (or other spices), and mustard oil and has a strong flavor. This is a favorite among many Nepali people because of its crunchiness and tangy taste. You can use this pickle as an appetizer or add it to your meal for extra flavor and spice. This is a must-have pickle if you’re in Nepal and want to try some of the local flavors. You can buy this online from various stores in Nepal, or even order it online and have it delivered anywhere in Nepal.
Sichuan Pepper and Garlic (टिमुर लसुनकाे अचार)
This is a delicious pickle available online or in any store and worth trying if you’re looking for something spicy and flavorful. It’s made with garlic, Sichuan pepper, red chili powder, and mustard oil, and has a strong flavor with a hint of tanginess that will leave you wanting more. This pickle is the perfect combination of spicy, tangy, and flavorful because the garlic adds a nice bite to the pickle that makes it even more delicious.
Tomato Pickle (गोलभेडाकाे अचार)
Unlike the other pickles, a tomato pickle is a slightly sweet and tangy pickle made with chopped tomatoes. It’s also commonly called Golbheda Achar (Nepali), which means Tomato Pickle in English. The unique flavor of this pickle makes it a favorite among many people in Nepal, especially during the summer season when there are plenty of fresh tomatoes available at home. The tomatoes are chopped and mixed with spices like asafoetida (hing), mustard seeds, red chili powder, and turmeric. Then they’re cooked in their own juices until soft and mushy. The pickle is ready once it cools down completely. This pickle goes well with rice or roti, making it an important part of a Nepali meal—especially during lunchtime.
Fried Green Chili Pickle (तारेको खुर्सानी अचार)
This is one of the most popular pickles in Nepal. It’s a spicy and tangy green chili pickle that goes well with almost any meal, especially rice dishes. The main ingredient of this pickle is fresh green chillis, which are cut into thin slices and fried in oil with some spices. Then they are mixed with salt, sugar, and vinegar to make a delicious condiment that can be enjoyed as an appetizer or side dish with almost any meal. This pickle is popular in most homes and restaurants in Nepal. It’s one of the most common items you will find on a traditional Nepali table and can buy it at almost any grocery store or online store.
Round chilies in vinegar (डुबाएको अकबरे)
Nepal’s most popular and hottest chili is the round chili (or, as it’s more commonly known, the Akbar or Dalle Khursani)—the smallest and roundest of all chiles. It’s also one of the world’s spiciest peppers; fully ripened ones are a beautiful deep red color.
A round chili pepper, known as Akabare in Nepal and Dalle Khursani elsewhere, is typically used to make pickles or spice up curries or soups. If you love spicy foods, then don’t miss out on buying vinegar-based pickles made from Akabare.
These pickles are made from round chilies, garlic, ginger, and a host of spices. They’re placed in jars with vinegar for several days to infuse their flavors into it—then removed when ready (and served as part of a meal or on their own).
