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Sichuan Pepper Pickle (टिमुरको अचार)

About Sichuan Pepper Pickle (टिमुरको अचार)

Timmur ko Achar, or Sichuan Pepper Pickle, is a traditional Nepali condiment cherished for its unique flavor profile. It is made using the dried berries of the Timur plant (Zanthoxylum armatum), which are known for their distinctive citrusy and slightly numbing sensation. This pickle is a staple in many Nepali households, adding a zesty kick to meals and often served alongside dal bhat (lentil soup and rice), snacks, or as a side dish.

Picture of Sichuan Pepper Pickle

History

The history of Timmur ko Achar is deeply intertwined with the indigenous food culture of Nepal, particularly in the mountainous regions where the Timur plant thrives. The use of timmur (Sichuan pepper) dates back centuries, with traditional medicinal and culinary applications. The plant grows wild across the mid-hills and mountainous areas of Nepal and the berries were easily accessible to local populations. As a result, making pickle with timmur became a natural method to preserve them for extended use. This pickle making technique was passed down through generations, evolving into the various regional variations known today. Historically, it was not only valued for its taste but also for its warming properties, particularly important during the cold winter months in Nepal. While the basic process of pickling remains the same, subtle differences in spicing and other ingredients developed based on what was locally available.

Fact 1

Timmur is not actually a pepper, but a berry from the Sichuan pepper plant.

How to prepare?

Dried Timur berries (Sichuan pepper) - 2 tablespoonsRed dried chili peppers - 2-3 (adjust to taste)Ginger - 1 inch piece, finely choppedGarlic - 2-3 cloves, mincedTurmeric powder - 1/4 teaspoonSalt - To tasteMustard Oil - 2 tablespoonsLemon juice or lime juice - 1 tablespoonFenugreek seeds (optional) - 1/4 teaspoon

Learn step by step to prepare Sichuan Pepper Pickle

  • 1
    Heat mustard oil in a small pan on medium heat.
  • 2
    If using fenugreek seeds, add them and let them splutter. Add minced garlic and chopped ginger. Sauté till they become fragrant.
  • 3
    Add dried red chili peppers and saute for a few seconds till fragrant.
  • 4
    Add the dried timmur and sauté for a minute or two, releasing its aroma.
  • 5
    Add the turmeric powder, salt and mix well.
  • 6
    Remove the pan from the heat. Allow it to cool slightly.
  • 7
    Once cooled, grind the mixture in a grinder or mortar and pestle into a coarse paste. Do not grind it into a fine paste.
  • 8
    Transfer the mixture to a bowl and mix the lime or lemon juice.
  • 9
    Taste and adjust salt or lime/lemon to your liking.
  • 10
    Store the timmur ko achar in a clean, airtight container in the refrigerator. It will taste better after a day or two.
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