Recipies

Nettle Pickle (सिस्नुको अचार)

About Nettle Pickle (सिस्नुको अचार)

Nettle pickle, known as 'Sishnu ko Achar' in Nepali, is a unique and traditional condiment from Nepal. Made from the stinging nettle plant, it's a testament to the resourcefulness of Nepali cuisine, turning a prickly plant into a flavorful and nutritious side dish. It's particularly popular in rural areas and among communities who have traditionally used wild foods in their diet. It is also gaining popularity in urban areas as people become more aware of the plant's nutritional value.

Picture of Nettle Pickle

History

The use of nettles as food in Nepal has deep historical roots, stemming from a time when rural communities relied heavily on locally available wild resources. Nettles, abundant in the hills and mountains of Nepal, were traditionally foraged, primarily during periods when other food was scarce. The practice likely developed out of necessity, with people finding ways to render the stinging leaves harmless and create a palatable and nutritious pickle. Over generations, recipes for nettle pickle were passed down through families, resulting in various regional variations in spice and ingredients. While modern markets offer a wider variety of vegetables and ingredients, 'Sishnu ko Achar' remains a cherished part of Nepali culinary heritage, connecting people to their ancestral traditions and the natural environment.

Fact 1

Nettles are rich in vitamins A and C, iron, calcium, and other essential nutrients.

How to prepare?

Fresh Nettle Leaves - 2 cupsMustard Oil - 2 tablespoonsFenugreek Seeds (Methi) - 1 teaspoonDry Red Chillies - 2-3, brokenGarlic Cloves - 4-5, mincedGinger - 1/2 inch piece, mincedTurmeric Powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonSalt - To tasteLemon Juice or Lime Juice - 1 tablespoonTimur (Sichuan Pepper) - 1/4 teaspoon (optional)

Learn step by step to prepare Nettle Pickle

  • 1
    Wash the fresh nettle leaves thoroughly to remove any dirt or debris.
  • 2
    Boil water in a pot. Add the nettle leaves and blanch for 2-3 minutes or until leaves become soft and dark green. Be careful to not overcook.
  • 3
    Drain the blanched leaves and let them cool slightly. Squeeze out any excess water. Chop roughly.
  • 4
    Heat mustard oil in a pan or wok over medium heat. Once hot, add fenugreek seeds and dry red chillies. Let them splutter.
  • 5
    Add the minced garlic and ginger to the pan and sauté until golden brown and aromatic.
  • 6
    Add the turmeric powder, cumin powder, and coriander powder. Sauté for about 30 seconds, ensuring spices don’t burn.
  • 7
    Add the chopped nettle leaves to the pan and stir well to coat them with the spices and oil. Cook for 5-7 minutes, stirring occasionally.
  • 8
    Add salt to taste. Stir well and let it cook for a couple of minutes.
  • 9
    Stir in the lemon or lime juice. Add timur powder if using, and cook for a minute more.
  • 10
    Remove from heat and let it cool completely. The pickle is now ready to be served.
  • 11
    Transfer the nettle pickle to a clean, dry jar or container. Store in refrigerator for up to one week.
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