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.
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.
Category:Recipes
Nutrition
Calories:135.77 kcal
Sugar:3.68 g
Sodium:178.22 mg
Fat:9.45 g
Saturated Fat:2.44 g
Trans Fat:0.0 g
Carbohydrates:12.96 g
Fiber:3.87 g
Protein:2.43 g
Cholesterol:0.0 mg
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