Lapsi ko Achar (Wild Plum Pickle)
A tangy-sweet pickle made from sun-ripened wild Nepalese hog plums, spiced with chilli and mustard oil, prepared seasonally in autumn.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 2 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 60 kcal
Instructions
- 1
Boil the lapsi (wild plum) in water for 8–10 minutes until slightly soft. Drain the water and let it cool.
- 2
Once cool enough to touch, gently press or peel each fruit. Remove the flesh from the stone.
- 3
Spread the fruit pieces on a tray. Dry them in the sun for a few hours to remove moisture.
- 4
Heat mustard oil in a pan. Sizzle the fenugreek seeds in the hot oil until they darken slightly.
- 5
Add the turmeric and red chilli powder. Stir quickly so the spices do not burn.
- 6
Add the semi-dried lapsi pieces, sugar and salt. Mix everything together thoroughly.
- 7
Cook on a low heat for 5 minutes so the flavours blend together.
- 8
Let the pickle cool completely. Spoon it into a clean, dry jar.
Chef's tips
Make sure the lapsi is well-dried before adding spices, as leftover moisture will make the pickle spoil quickly.
Ingredient substitutions
- lapsi → green plums or raw mangoes for a similar tart pickle base
Storage
Store in a clean, dry glass jar at room temperature for up to a month, or refrigerate for longer shelf life.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Skipping the sun-drying step, which leaves too much moisture and makes the pickle spoil fast.
Serving suggestions
Cooked Lapsi ko Achar (Wild Plum Pickle)?
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