Achar

The Story Behind Achar

Achar is the soul of Nepali dining, a condiment so essential that a meal without it is considered incomplete. The tradition of making achar arose from the need to preserve seasonal vegetables and add flavor to the simple dal-bhat meal. Nepali achars differ from Indian pickles in their frequent use of timur, roasted sesame, and mustard oil. The mortar and pestle technique of grinding ingredients creates a rustic texture that blenders cannot replicate. Every region and community has distinct achar traditions, from the fermented radish achars of the hills to the fiery tomato achars of the plains.