Tagged with “Achaar” (2)

🌶️ Radish Achaar / Mula ko achaar



  • 2 big radish
  • 1 tsp Chili flakes or 2-3 Green chilis
  • Mustard seeds, ground
  • Methi seeds


  1. Peel the radish

Radish 1 Be sure to peel them, otherwise your achaar will contain a lot of fibers

  1. Cut into slices, add to a pot, and put in fridge for 60-90 minutes

Radish 3 Cut the radish in long, fry-shaped pieces, adjust the size to the jar they will be stored in

  1. After taking them out, remove the excess water that the salt has pulled out of the radish, dry with a towel or similar.

Radish 4 The salt will make the water come out

  1. Add chili flakes and ground mustard seed. Take a teaspoon of besar and pour it in one spot over the radish to make a mound. Do not stir yet!
  2. Fry methi with a lot of oil until black, pour over the besar.
  3. Add to a medium-sized jar.
  4. Let it sit in the sun for 3-5 days.

🥔 Aloo ko Achaar

Achaars are a kind of nepali sidedish and a flavourful addition to every meal. This one was described as Potato-salad by my german relatives, and it kind of fits.


  • 4-5 Potatoes, boiled and diced
  • Cucumber, diced
  • 3 spoons of Brown Sesame or Niger Seeds, dry roasted and ground
  • Methi
  • Szechuanpepper
  • 1 Lemon


Boil the Potatoes and mix them with the cucumber, add a bit of Kurkuma in one spot.

Heat 3 tablespoons of oil in a pan and roast the methi until it’s black. You might be tempted to add less oil, but it needs quite a lot.

Once the methi has become black, pour it over the kurkuma with the hot oil. It should give a satisfying fzzzz. Mix in the sesame powder.

Add Salt, Szechuanpepper, Lemon. Balance the three ingredients so that each is present in the taste but does not overshadow the others.