Recipies

Mint Pickle (पुदिनाको अचार)

About Mint Pickle (पुदिनाको अचार)

Pudina ko Achar, or Mint Pickle, is a popular condiment in Nepal, renowned for its refreshing and tangy flavor. It is a staple in many Nepali households, often served as a side dish with meals to enhance their taste. The pickle is not only delicious but also believed to have digestive properties, making it a valued part of Nepali cuisine.

Picture of Mint Pickle

History

The history of Pudina ko Achar in Nepal is closely tied to the availability and use of mint leaves in the region. Mint (Pudina) has been cultivated and used in Nepali traditional medicine and cooking for centuries. The practice of making pickles, including mint pickle, likely evolved as a way to preserve seasonal ingredients and add flavor to everyday meals, especially during the times when fresh produce was not readily available. The specific regional variations and preparations may have developed over time based on local ingredients and family traditions.

Fact 1

Mint pickle is often used as a digestive aid in Nepal.

How to prepare?

Fresh Mint Leaves - 2 cups, packedGreen Chilies - 2-4, according to tasteGarlic Cloves - 2-3Ginger - 1 inch pieceLemon Juice or Tamarind Paste - 1-2 tablespoonsSalt - 1 teaspoon or to tasteRoasted Cumin Powder - 1/2 teaspoonTurmeric Powder - 1/4 teaspoonMustard Oil - 1 tablespoonWater - 2-3 tablespoons

Learn step by step to prepare Mint Pickle

  • 1
    Wash the mint leaves thoroughly and remove any thick stems.
  • 2
    Roughly chop the mint leaves, green chilies, garlic, and ginger.
  • 3
    In a blender or food processor, add the chopped mint, green chilies, garlic, ginger, salt, roasted cumin powder, and turmeric powder.
  • 4
    Add lemon juice or tamarind paste, and 2-3 tablespoons of water.
  • 5
    Blend until you have a coarse paste; you may need to stop and scrape down the sides a few times.
  • 6
    Heat the mustard oil in a small pan until it's slightly smoking. Then let it cool a little. (optional tempering step)
  • 7
    Pour the slightly cooled oil over the blended paste, and mix well.
  • 8
    Transfer the pickle to a clean, dry, airtight container.
  • 9
    Store in a cool, dry place or in the refrigerator. It's ready to be served!
quiz