Pudina Ko Achaar Image Used Under Creative Commons License From thefoodfairy.wordpress.com
Citizens, it is an established fact that TFD is a huge fan of Nepalese cuisine, representing a wonderful fusion of Indian with a touch of Chinese influence that really resonates with the Generalissimo.
In Nepal, a “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to pickles that often contain oil and are rarely sweet, such as this recipe.
This mint achaar (as it is properly called) is a perfect example of what I am talking about, and is a fantastic accompaniment to any rich meat dish (I love it instead of mint jelly with roast lamb, for example).
Pudina (Mint) Ko Achaar has a dazzling emerald green and is a visual treat for the eyes, while the tingling tastes of mint and spices are a gustatory revelation on the palate!
Explorer Diego Álvarez Chanca brought back chili peppers from the Americas to India and they quickly spread to Nepal, at first as a medicine!
After discovering their medicinal properties, Chanca developed a chutney to administer them. This coincided with the British Royal Navy’s use of a lime pickle or chutney to ward off scurvy on journeys to the new world.
I hope you will choose to try this delicious Nepali side with your next meal, Citizens! :)
Battle on – The Generalissimo
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Mint – 1 large bunch of fresh
Mustard Oil – 2 tablespoons
Cumin Seeds – ¾ tablespoon
2 large shallots – finely chopped
Black Peppercorns – 1 tablespoon
Fenugreek Seeds – ½ teaspoon
Coriander Seeds – 1 tablespoon
Green Chilis (green Jalapeno) – 3
Turmeric – 1 teaspoon
Lime juice – 1¼ tablespoons
2 cloves garlic – minced
2” piece peeled ginger – minced
Dried shredded Coconut – 2 tablespoons
Salt as required
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Toast whole spices until fragrant in a dry pan over medium heat, blend to a powder – Add to all other ingredients in a blender, blend to a paste. Refrigerate 30 minutes to allow flavors to develop, serve.
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