Next to every plate of dal bhat and every basket of momos is a small dish of achar. It is often the thing visitors remember most.
Quick answer: Achar is a family of Nepali pickles and chutneys. Fresh tomato achar comes with momos. Fermented and sun-cured pickles include mula (radish), lemon and mango. Many use mustard oil and timur, a Sichuan-type pepper that makes the tongue tingle. Gundruk is fermented leafy greens.
Types of achar
- Golbheda ko achar: roasted tomato, chilli and garlic, ground fresh. The classic momo dip.
- Mula ko achar: radish pickled with mustard oil and spices, often sun-cured in jars.
- Aloo ko achar: a potato salad with sesame, chilli and lemon. A Newari favourite.
- Lemon and lapsi achar: sour, from citrus or the hog plum (lapsi).
- Gundruk: fermented, dried mustard or radish leaves, used in soups and pickles.
Timur
Timur is a hill pepper (Zanthoxylum) with a citrus aroma and a numbing tingle. A pinch transforms achar and potato dishes.
Taking achar home
Sealed jars of achar and packets of timur make good souvenirs. Check your home country's customs rules. See shopping guide.
See also Newari food and Nepali food.