Himalayan Chutney

The beautiful Himalayan country Nepal not only has the picturesque sceneries to offer but also has delicious and mouthwatering traditional cuisines from various regions. Each Nepali dish has its own specialty and identity. The more than ninety cultural and ethnic groups residing in Nepal each has a unique culture of its own and where the culture exists, there exists food items.

There are various traditional cuisines to be enjoyed in Nepal and each culture and each reason have their own distinct cuisines. Here is one of the recipes for making pickle in the Himalayas of Nepal. Going by the name of Himalayan Chutney, this Himalayan pickle recipe has specialty of its own. This is how you make it at home:


2 cups ripe mango cut into small chunks

2 cup ripe papaya cut into small chunks

½ sultana raisins

1 cup brown sugar

3 tbsp lemon juice

1 cup orange juice

1 tsp hot chili powder

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp whole timur

1 tbsp mustard seeds

¼ tsp asafetida

Salt to taste


First of all, take a large bowl and put the mango chunks, papaya chunks, sultana raisins, brown sugar, lemon juice, orange juice, chili powder, minced garlic, minced ginger, whole timur, mustard seeds, asafetida and salt into it and mix all the ingredients thoroughly. Then, in a sauce pan, add all combined ingredients and cook it in low heat for about thirty minutes or until the mango and papaya chunks are tenderly cooked. When it is done, adjust the seasoning with salt and remove it from heat. Let it cool for sometimes and when it is cool enough, pour it into a sterilized airtight jar and then refrigerate it. Or you can also enjoy your Himalayan Chutney instantly with meals or snacks.