Lapsi ko achar with mustard oil
Ripe Nepali lapsi is boiled, peeled and cooked with mustard oil, salt, sugar and roasted spices to make a sweet-sour achar served alongside a meal.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All fruit63
Fruit preserves37
Fermented fruit and fruit-derived foods9
Adjacent and excluded4
Acid and oil pickles3
Condiments and enzymatic seasonings3
Grain and starch ferments2
Vegetable lactic2
Garum and fish sauces1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
Fruit preserves37Fermented fruit and fruit-derived foods9Adjacent and excluded4Acid and oil pickles3Condiments and enzymatic seasonings3Grain and starch ferments2Vegetable lactic2Garum and fish sauces1Smoked salted and dried foods1Tea cocoa and coffee ferments1Filtered to
Recipes
Fruit coulis
A smooth, pourable fruit sauce made by cooking or pureeing fruit with sugar and lemon juice, then pressing it through a sieve to remove the seeds.
Lapsi ko achar, Suryabinayak pulp method
A Suryabinayak municipal recipe cooks ripe lapsi pulp in sugar syrup with cloves, cardamom, cinnamon, sukumel and ginger juice to make a sweet Nepali achar.