Recipies

Pickled Hog Plum (नरवलको अचार)

About Pickled Hog Plum (नरवलको अचार)

Pickled Hog Plum, or 'Narwal ko Achar' in Nepali, is a popular condiment in Nepal, particularly during the late summer and monsoon seasons when hog plums are abundant. It's known for its tangy, sour, and spicy flavor profile, often serving as an appetite stimulant and a delightful accompaniment to traditional Nepali meals like dal bhat tarkari.

Picture of Pickled Hog Plum

History

The tradition of making Narwal ko Achar in Nepal is deeply rooted in the country's agricultural practices and seasonal food availability. Historically, preserving fruits and vegetables through pickling was a common practice in rural communities, allowing them to enjoy seasonal produce throughout the year. Hog plums, indigenous to the region, became a natural candidate for pickling. The recipe and techniques have been passed down through generations, with slight variations from family to family and region to region. It's also a testament to the resourcefulness of Nepali cuisine, making use of readily available local produce in the most delicious and enduring ways.

Fact 1

Narwal ko Achar is a seasonal pickle, primarily made during the late summer and monsoon months.

How to prepare?

Hog Plums (Narwal) - 500 grams, unripe and firmMustard Oil - 1/2 cupFenugreek Seeds (Methi) - 1 teaspoonTurmeric Powder (Haldi) - 1/2 teaspoonRed Chili Powder - 1-2 teaspoons or to tasteSalt - 2-3 teaspoons or to tasteAsafoetida (Hing) - a pinchGinger, grated - 1 teaspoonGarlic, minced - 1 teaspoonGreen Chilies, chopped - 1-2 or to tasteLemon or Lime Juice - 1-2 tablespoon, optional

Learn step by step to prepare Pickled Hog Plum

  • 1
    Wash the hog plums thoroughly and pat them dry. You can cut them in half or leave them whole if small.
  • 2
    Heat the mustard oil in a pan until it's slightly smoky. Reduce the heat to low.
  • 3
    Add fenugreek seeds and asafoetida. Let them splutter for a few seconds.
  • 4
    Add the grated ginger, minced garlic, and chopped green chilies. Sauté for about a minute until fragrant.
  • 5
    Add turmeric powder and red chili powder, and sauté for a few seconds, be careful not to burn the spices.
  • 6
    Add the hog plums and salt. Stir well to coat them with the spices and oil.
  • 7
    Cook on low heat for about 5-10 minutes, stirring occasionally. The hog plums should soften a bit but not become mushy.
  • 8
    If desired, add lemon or lime juice at the end for an extra tangy taste.
  • 9
    Remove the pan from heat and let the pickle cool completely.
  • 10
    Transfer the cooled pickle to a clean, airtight glass jar. Ensure the oil covers the plums.
  • 11
    Store in a cool, dark place. The pickle is best enjoyed after a few days, allowing the flavors to meld together. Stir with clean, dry spoon when taking out to serve.
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