FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit24Fruit preserves17Acid and oil pickles2Condiments and enzymatic seasonings2Grain and starch ferments2Vegetable lactic1
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Recipes

2 recipes

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A bowl of cooked Nepali lapsi ko achar with whole softened fruit in a thick mustard-oil, sugar and roasted-spice sauce, made in the published Nirmala cuisine style.

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.

Kathmandu · Modern adaptation
· Fruit
Illustrative image of Suryabinayak-style cooked lapsi pulp achar in sugar syrup; the municipal source does not record the batch's exact appearance.

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.

Suryabinayak Municipality · Modern method
· Fruit