Tuesday, September 22, 2015

Lapsi Achar (Nepali Hog Plum Pickle)


Who doesn't like Lapsi? Especially for us, we have titauras (sweet and spicy snacks) made up of lapsi, pickles and I hope there are many more recipes out there which we may not have heard of. I am a huge fan of lapsi, and while I am in Nepal, I decided to share this recipe with you, which you will find below. While I was a kid, my mom always made this whenever Lapsi was in season. If you ask me how does it taste - it tastes wonderful! Quick Note: You can make this pickle from fresh ones or from dried lapsi titauras too. Hope you will like it!

Makes about 8 - 10 servings
Lapsi Achar

Ingredients Needed

  • Lapsi Titaura (Dried) - 1 cup
  • Vegetable Oil - 2 tbsp
  • Salt, Chili Powder, and Turmeric Powder to taste
  • Sugar - 4 teaspoon
  • Fenugreek Seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Fennel Seeds - 1/2 tsp
  • Raisins - 1 tbsp
Optional: You can add Raisins and coconut depending what you like

Steps to follow

Soak dried lapsi titaura in water for an hour.
Soak Lapsi in water for an hour

Drain excess water and mash the soaked lapsi. Keep aside.
Mashed Lapsi
In a non-stick skillet, heat oil on a medium heat.
Heat Oil in a non-stick skillet

Heat Fenugreek Seeds, Cumin Seeds, and Fennel Seeds until it turns dark in color.
Heat the seeds until it turns dark in color

Pour the mashed lapsi into the heated oil.
Pour mashed lapsi into the heated oil

Add Salt, Chili Powder and Turmeric Powder to taste.
Add spices and mix well

After a minute or two, add Sugar and mix well. You may want to add raisins too.
Add sugar and then raisins to the mixture

Cook for 3-4 minutes and turn off the heat.
Lapsi is ready to be served with your favorite dish.

You may store the leftover in a refrigerator for future use. Enjoy!
Lapsi Achar

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