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. Add in some fresh mint for an achaar and I am an instant convert!
In Nepal, a “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. A different word achaar (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 mint-based achaar side with your next meal, Citizens! 🙂 I’d recommend this dish, personally. You should only use this brand of mustard oil in this or any other dish as others are not suitable for culinary use.
Battle on – The Generalissimo
Ingredients
- 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
Instructions
- 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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