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Potato Pickle (आलुको अचार)

About Potato Pickle (आलुको अचार)

Alu ko Achar, or Potato Pickle, is a popular and ubiquitous side dish in Nepal. It's a tangy, spicy, and flavorful condiment that's enjoyed with almost any meal, from dal bhat (lentil soup and rice) to snacks like beaten rice (chiura) or even momos. This achar is a staple in Nepali cuisine, offering a burst of flavor and adding a zing to the otherwise simple dishes.

Picture of Potato Pickle

History

The history of Alu ko Achar is deeply intertwined with the agricultural practices and culinary traditions of Nepal. Potatoes, though not native to Nepal, were introduced and quickly became an essential crop, especially in the hilly regions. As families began to cultivate them, traditional preservation methods like pickling were adopted to extend their shelf life. Over time, recipes for different types of pickles emerged, with Alu ko Achar becoming a favourite. Its ingredients often reflect locally available spices and herbs, indicating a grassroots adaptation to the local environment. The simplicity of its preparation using readily accessible ingredients also contributed to its widespread popularity. The recipe has passed down through generations, with regional variations in spices and preparation methods giving rise to various regional styles of Alu Ko Achar, each reflective of different local culinary preferences.

Fact 1

Alu ko Achar is a staple in Nepali households and is widely available in restaurants.

How to prepare?

Potatoes - 500 gramsRed onion - 1 medium, finely choppedGreen chilies - 2-3, finely chopped (or to taste)Cilantro (coriander leaves) - 2 tablespoons, choppedGinger - 1 teaspoon, mincedGarlic - 1 teaspoon, mincedLemon or lime juice - 2 tablespoonsMustard oil - 1 tablespoon (optional)Turmeric powder - 1/4 teaspoonFenugreek seeds (methi) - 1/4 teaspoon (optional)Salt - to taste

Learn step by step to prepare Potato Pickle

  • 1
    Boil the potatoes until they are cooked but still firm. Let them cool slightly.
  • 2
    Peel the potatoes and cut them into bite-sized pieces.
  • 3
    In a bowl, combine the chopped potatoes, red onion, green chilies, cilantro, ginger and garlic.
  • 4
    Add salt, turmeric powder, and lemon/lime juice. Mix everything gently to combine.
  • 5
    If using, heat the mustard oil in a small pan and add the fenugreek seeds. Once they start to splutter, remove from heat and let it cool slightly. Pour over the potato mixture.
  • 6
    Mix well, ensuring the flavors are evenly distributed. Taste and adjust seasonings as needed.
  • 7
    Allow the pickle to sit for at least 15 minutes for the flavors to meld before serving.
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