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Mixed Fruit Pickle (मेवाको अचार)

About Mixed Fruit Pickle (मेवाको अचार)

Mewa ko Achar, or Mixed Fruit Pickle, is a popular condiment in Nepal, often made with seasonal fruits. It adds a tangy, sweet, and spicy kick to meals and is a staple in many Nepali households, enjoyed with dal bhat (lentil soup, rice) or snacks. Its flavor profile varies based on the types of fruits used and the spices included.

Picture of Mixed Fruit Pickle

History

The history of Mewa ko Achar in Nepal is deeply rooted in the country's agricultural abundance and preservation traditions. Historically, Nepal’s landscape, with its diverse climate zones, has allowed for the growth of a wide variety of fruits. Before modern refrigeration, pickling was a primary method of preserving fruits for consumption throughout the year. Families would traditionally use seasonal fruits like mangoes, plums, apricots, pears, and citrus varieties, making large batches of achar during harvest seasons. These batches would sustain the family over months. The practice of making achar is also closely linked to social and communal activities where families or villages would come together to prepare the pickle in large quantities, passing down traditional recipes from one generation to another. Thus, the development of achar recipes reflects the availability of local fruits and the cultural heritage of the country, adapting over centuries to create a wide array of variations.

Fact 1

Mewa ko Achar varies significantly in taste depending on the mix of fruits and spices used.

How to prepare?

mangoes - 2 medium, choppedlimes - 3 medium, quarteredapricots - 10, halved and pittedplums - 10, halved and pittedpears - 2, cored and choppedginger - 1 tbsp, mincedgarlic - 1 tbsp, mincedfenugreek seeds - 1 tspcumin seeds - 1 tspturmeric powder - 1/2 tspred chili powder - 1-2 tsp, or to tastemustard oil - 2-3 tbspsugar - 2-3 tbsp, or to tastesalt - to taste

Learn step by step to prepare Mixed Fruit Pickle

  • 1
    Wash all the fruits and cut them into desired pieces. Place them in a large mixing bowl.
  • 2
    In a small pan, heat mustard oil until it’s slightly smoking. Add fenugreek and cumin seeds. Let them splutter for a few seconds.
  • 3
    Add minced ginger and garlic. Sauté until they turn light brown.
  • 4
    Add turmeric powder and red chili powder. Stir quickly and turn off the heat.
  • 5
    Pour the spiced oil mixture over the fruits in the mixing bowl.
  • 6
    Add sugar and salt to the fruits.
  • 7
    Mix everything well, ensuring all the fruits are coated with spices and oil.
  • 8
    Transfer the mixture to a clean glass jar. If needed, add a little more oil to ensure it covers the fruits completely.
  • 9
    Leave the jar at room temperature for a day or two, stirring it once or twice a day to allow the spices to infuse properly.
  • 10
    Once fermented slightly and flavors have melded, it is ready to serve. You can store it in the fridge to slow down the fermentation process and increase the storage life.
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