Ginger Chili Achar

Achar or the pickle is considered as an item that has the capacity to enhance the taste of food. It can bring spice and enhance the taste of even the dullest of food item. If you find your food to be boring and tasteless, take a spoonful of achar and you will eat more than you thought you would. One of the many varieties of achar made in Nepal is the Ginger Chili Achar. The process of making this achar is given below:


1.5 cups peeled and crushed ginger root

½ cup mustard seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tsp timur

2 tbsp hot chili paste

2 tbsp tamarind paste

1 tbsp garlic paste

5 tbsp mustard oil (or good olive oil)

1 tsp freshly ground black pepper

Pinch of asafetida

Salt to taste


1 tbsp mustard oil or olive oil

1 tsp fenugreek

10 cloves thinly sliced garlic

10 dry red chilies

1 tbsp minced mint leaves

ginger chili acharProcedure:

First of all, dry-roast mustard, cumin and coriander seeds until they are toasted then mix and grind all the toasted seeds with timur, chili, tamarind and garlic pastes, oil black pepper, asafetida and salt into a think pickle paste in a blender. Now, add the crushed ginger into the pickling mixture and blend it into a smooth thick pickled ginger paste.

Take a non-stick pan and heat one tablespoon of oil in it. Then, splitter fenugreek and dry red chilies and let it be until it turns dark. Now, add the slices of garlic and fry until it turns light brown. Finally, pour the chili mixture and minced mint over the garlic pickle and mix it well. Store the pickle in an airtight jar and enjoy the Ginger Chili Achar anytime you like to enhance the taste of your food.