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Lapsi Achar (लप्सीको अचार)

About Lapsi Achar (लप्सीको अचार)

Lapsi Achar is a popular and tangy pickle made from the Lapsi fruit (Hog Plum) in Nepal. It's a staple condiment in many Nepali households, often served alongside meals to add a burst of sour and savory flavors. The pickle is known for its unique taste and is a testament to the Nepali culinary tradition of preserving seasonal fruits.

Picture of Lapsi Achar

History

The use of Lapsi in Nepali cuisine dates back centuries, as the fruit grows abundantly in the hilly regions of Nepal. Its naturally sour flavor made it an ideal candidate for pickling and preservation. Historically, Lapsi Achar was a way for Nepali families to enjoy the seasonal bounty of Lapsi throughout the year. Making pickles was (and still is) a way of extending the shelf life of produce and adding unique flavors to simple meals. Over time, Lapsi Achar has become an integral part of the Nepali culinary heritage, with variations in preparation techniques and ingredients passed down through generations, varying by family and region. The practice of making lapsi ko achar has persisted due to the readily available nature of the fruit and its suitability to the process of preserving.

Fact 1

Lapsi fruit is known for its high Vitamin C content.

How to prepare?

Lapsi Fruit - 500 gramsMustard Oil - 1/4 cupFenugreek Seeds - 1 teaspoonTurmeric Powder - 1/2 teaspoonRed Chili Powder - 1-2 teaspoons (adjust to taste)Salt - 1-2 teaspoons (adjust to taste)Jaggery or Sugar - 1-2 teaspoons (optional, to balance sourness)Ginger Paste - 1 teaspoonGarlic Paste - 1 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoon

Learn step by step to prepare Lapsi Achar

  • 1
    Wash and boil the lapsi fruits until they become soft. Drain the water and let them cool.
  • 2
    Remove the seeds and peel the skin of the boiled Lapsi. Mash the flesh lightly.
  • 3
    Heat mustard oil in a pan. Add fenugreek seeds and let them splutter.
  • 4
    Add the ginger and garlic paste, turmeric powder, red chili powder, cumin powder and coriander powder and sauté for a minute.
  • 5
    Add the mashed Lapsi, salt and jaggery/sugar (if using) to the pan. Mix well.
  • 6
    Cook the mixture on medium-low heat for about 10-15 minutes, stirring occasionally, until the pickle thickens slightly and the flavors combine.
  • 7
    Let the pickle cool completely. Store it in a clean, airtight glass jar in a cool, dark place or in a fridge.
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