Description
A traditional pickle essential on Indian and Nepalese tables. We explain the authentic method of drying vegetables and tempering with hot mustard oil and spices in a way beginners can easily understand.
Restaurants serving Authentic Achar
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Servings Easy-to-make amount
- 200g Daikon radish
- 100g Carrot
- 3 Green chili
- 3 tbsp Mustard oil
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek
- 1 tbsp Turmeric
- 2 tbsp Salt
- Lemon juice
Instructions
- [Dry Vegetables] Cut 200g daikon and 100g carrot into thick julienne; halve
- chilies. Sun-dry for half to a full day to remove surface moisture.
- [Temper Oil] Heat
- tbsp mustard oil until light smoke appears. Turn off heat, let cool slightly, add
- tsp mustard seeds and 1/
- tsp fenugreek.
- [Toss] In a bowl, mix dried veg with 1/
- tsp turmeric,
- tbsp salt,
- tbsp lemon juice, and hot spiced oil.
- [Ferment] Pack into a sterilized jar and ferment at room temperature for 3-
- days until tart.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds、Fenugreek
Substitutes at Japanese supermarkets
Replace mustard oil with sesame oil
Pairing
Dal bhat、Chicken curry
Trivia
[Trivia] Indian achar is heavily preserved with oil and sun-aging, while Nepalese achar often features fresh sesame, tomato, or green vegetable salads intended for immediate consumption.
Eating tips & etiquette
[Unique Eating] Serve as a side dish to dal bhat or curry, mixing small amounts into rice and soup to enjoy bursts of acidity and heat.
Allergen
None