Coriander seed
Coriander seed is the dried, aromatic fruit of Coriandrum sativum, used whole, cracked or ground in spice blends, pickles and cooked dishes.
Modern adaptation
Lapsi ko achar with mustard oil
लप्सीको अचार · Lapsiko achar · Lapsīko acār
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.
History
Lapsi ko achar is a Nepali accompaniment made from the tart fruit called lapsi. Nirmala cuisine first tasted a version in Bhadaure near Pokhara, then made this mustard-oil version after returning to Kathmandu. Her pickle combines cooked whole fruit with roasted spices, sugar and salt for a sweet-sour side dish.
Ingredients
Scaling: source batch only
Ripe lapsiWash thoroughly.
2 kg
Amount not stated
Use enough to cover the fruit for boiling and reserve one cup after draining; initial water volume is unspecified.200 mL
2.5 mL½ tsp as recorded
2.5 mL½ tsp as recorded
150 g
50 g
2.5 mL½ tsp as recorded
2.5 mL½ tsp as recorded
Carom seed (jwano)
2.5 mL½ tsp as recorded
Method
Risks and precautions · Standard risk
Hot mustard oil
The method heats oil until it begins to smoke before adding fenugreek and turmeric.
Hazard sourceUnmeasured storage process
The blog gives no jar processing, final acidity or storage temperature for its one-month keeping claim.
Hazard sourceTurn off the heat before adding fenugreek and turmeric to the hot oil.
Control sourceMustard oil is heated until it starts to smoke; turn off the heat before adding fenugreek and turmeric.
The one-month jar claim has no stated storage conditions or measured preservation endpoint.
- Wash the ripe lapsi and cover it with water in a deep pot. Boil until the skins begin to split and can be peeled easily. Drain, reserving one cup of cooking water, then peel the fruit.
- While the fruit boils, lightly roast the coriander, cumin and carom seeds for a few minutes, then grind them finely.
- Heat the mustard oil over high heat until it starts to smoke; turn off the heat. Add fenugreek seed and turmeric, then turn the heat back on.
- Add the peeled lapsi, salt, sugar and ground spices. Mix in the reserved cup of cooking water and cook for a few more minutes, stirring. Serve as an accompaniment.
Conditions
Temperature controlMulti-stage
Places
Kathmandu
Documented preparation · Locality evidenceThe author says she made this version after returning to Kathmandu. She had tasted a different lapsi achar in Bhadaure near Pokhara.
Related
Made from
Fenugreek seed (methi)
Fenugreek seed is the bitter, fragrant dry seed of Trigonella foenum-graecum, used in tempering, pickles, breads and spice mixtures.
Lapsi (Nepali hog plum)
Lapsi is Nepal's tart stone fruit from Choerospondias axillaris. Its cooked pulp becomes achar, titaura, mada and other sour or sweet preserves.
Mustard oil
Mustard oil is an aromatic pressed seed oil used to cook and season foods such as Nepali achar. Its seed and pressing method vary with the product.
Turmeric powder
Turmeric powder is dried, milled Curcuma longa rhizome. Its pigments and aroma season three documented fruit pickles at distinct stages; it is not their fermentation culture.
Variants
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.
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Sources
Nirmala's Delight (Nirmala cuisine)Process
How to make Lapsiko Achar (Hog Plum pickle)Full page inspected: place/account (7–14), ingredients (20–29), method (31–58), unvalidated jar-storage assertion (62).
