Ginger Chili Achar: Spicy Ginger Pickle

Ginger Chili Achar: Spicy Ginger Pickle

Ingredients:

• Main Ingredients:
  • 1.5 cups ginger root, peeled and pulverized
  • 1/2 cup mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 2 tablespoons tamarind paste
  • 1 tablespoon garlic paste
  • 5 tablespoons mustard oil (or good olive oil)
  • 1 teaspoon freshly ground black pepper
  • Pinch of asafetida
  • Salt to taste
• For Garnish:
  • 1 tablespoon mustard oil (or olive oil)
  • 1 teaspoon fenugreek seeds
  • 10 cloves garlic, thinly sliced
  • 10 dry red chilies
  • 1 tablespoon mint leaves, minced

Cooking Instructions:

1. Roast Spices:
   • Dry-roast mustard, cumin, and coriander seeds until fragrant and toasted.
2. Prepare Pickle Paste:
   • In a blender, combine the toasted seeds, timur, chili paste, tamarind paste, garlic paste, oil, black pepper, asafetida, and salt.
   • Blend until you achieve a thick paste.
3. Combine with Ginger:
   • Mix the pulverized ginger into the pickle paste, blending to create a smooth, thick ginger pickle mixture.
4. Garnish:
   • Heat one tablespoon of oil in a non-stick pan.
   • Add fenugreek seeds and dry red chilies, cooking until darkened.
   • Add garlic slices and fry until light brown.
   • Pour the chili-oil mixture over the ginger pickle.
   • Sprinkle minced mint leaves on top and mix well.
5. Store:
   • Transfer the achar to an airtight jar and refrigerate.

Garlic Chili Achar: Spicy Garlic Pickle

Ingredients:

• Main Ingredients:
  • 1.5 cups garlic cloves, peeled
  • 1/4 cup sesame seeds
  • 1/4 cup mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 2 tablespoons tamarind paste
  • 5 tablespoons mustard oil (or good olive oil)
  • 1 teaspoon freshly ground black pepper
  • Pinch of asafetida
  • Salt to taste
• For Garnish:
  • 1 tablespoon mustard oil (or olive oil)
  • 1 teaspoon fenugreek seeds
  • 10 cloves garlic, thinly sliced
  • 10 dry red chilies
  • 1 tablespoon mint leaves, minced

Cooking Instructions:

1. Blanch Garlic:
   • Blanch garlic cloves in boiling salted water for five minutes to soften and reduce raw garlic intensity.
   • Drain and cool in an ice bath, then set aside.
2. Toast and Grind Spices:
   • Toast sesame seeds, cumin, coriander, and mustard seeds.
   • Cool on a paper towel, then grind into a powder.
3. Prepare Pickle Paste:
   • In a blender, mix the ground seeds, timur, chili paste, tamarind paste, oil, black pepper, asafetida, and salt until thick.
4. Combine with Garlic:
   • Mix the pickling paste with blanched garlic cloves until well coated.
5. Garnish:
   • Heat one tablespoon of oil in a non-stick pan.
   • Add fenugreek seeds and dry red chilies, cooking until darkened.
   • Add garlic slices and fry until light brown.
   • Pour the garlic-oil mixture over the garlic pickle.
   • Sprinkle minced mint leaves on top and mix well.
6. Store and Marinate:
   • Transfer the achar to an airtight jar.
   • Allow the garlic cloves to marinate for one week before serving.

Chili Achar: Fresh Chilies with Herbs and Spices

Ingredients:

• Main Ingredients:
  • 1 cup fresh hot red chilies
  • 1 cup fresh hot green chilies
  • 1/2 cup mint leaves
  • 10 cloves garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons tamarind paste
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • Pinch of asafetida
  • 3 tablespoons oil
  • Salt to taste

Cooking Instructions:

1. Toast and Grind Spices:
   • Toast sesame seeds, cumin seeds, and mustard seeds.
   • Cool on a paper towel, then grind into a powder.
2. Prepare Pickle Paste:
   • In a blender, combine the ground spices with chilies, mint leaves, garlic, timur, tamarind paste, sugar, lime juice, asafetida, oil, and salt.
   • Blend until you reach the desired texture.
3. Adjust Seasoning:
   • If a hotter or more sour taste is preferred, increase the amount of tamarind paste.
4. Store:
   • Transfer the achar to a sterilized jar and refrigerate.

Enjoy Your Homemade Achar

These traditional Nepalese achar recipes are perfect for adding a burst of flavor to any meal. Whether you prefer the spicy kick of ginger, the robust taste of garlic, or the vibrant heat of fresh chilies, these pickles will enhance your culinary creations. Serve with rice, bread, or as a zesty side to your favorite dishes.