How to make Lapsiko Achar (Hog Plum pickle)

Hi all!

Today I am writing a recipe which I think is very Nepali. This is how to make Lapsiko achar (लप्सीको अचार) or hogplum pickle. Achar is like sauce or something spicy which accompanies the mains in Nepali cuisine. Lapsi is found easily in Nepal during monsoon season. It tastes sweet+sour and is mouthwatering. I tasted this particular lapsi dish for the first time in Bhadaure village of Pokhara when I went there with my dZi team. Bhadaure is a beautiful Gurung village. We received a warm welcome with Tika and flower from the locals.  Everything there was local organic delicious food. I specially liked Makaiko chiura (beaten corn) and Lapsiko achar. I had never eaten lapsi pickle of this taste before. That was a beautiful reveling moment for me.

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warm welcome with Tika and flower in Bhadaure.

After our return to Kathmandu, I tried to make this achar myself. And I found out it was quite easy to make. So I am sharing the recipe here with all of you.

A batch of lapsi achar I prepared recently.

Ingredients

  1.  Ripe Lapsi (hog plum) 2kg
  2. Mustard oil 200ml
  3. Fenugreek seed half tsp
  4. Turmeric powder half tsp
  5. Sugar 150 gm
  6. Salt 50 gm
  7. Coriander seed half tsp
  8.  Cumin seed half tsp
  9. Carom seed (jwano) half tsp

Directions

  1. While buying lapsi, choose ripe ones. If you choose raw or partially ripe, the final taste will be more sour. The skin of the lapsi will also not come off as easily for more raw lapsi. Wash the lapsi thoroughly.

2. Add them into a deep pan or stock pot. Pour water over them just enough to cover. Now bring the pot to stove and start cooking. When’s the time to remove them from heat? When the plums are cooked, the skin will burst slightly. See the below photo for guideline of when to stop boiling the lapsi.

3. Meanwhile, while the lapsi is boiling, we have to start preparing the spices on the side. For this recipe in particular, I hand grind all my spices in stone mortar because it the flavor is richer that way. In a shallow pan, add coriander seed, cumin and carom seed and roast them lightly for a few minutes. Now grind the roasted mixture in stone mortar until they are fine powder.

Roasting and grinding the spices.

4. Once your lapsi is cooked, take it out of the heat, check to make sure they are all cooked. Like mentioned above, the skins will have burst partly for a well cooked lapsi. You can also check it by how easily the skin comes off. A perfectly cooked lapsi’s skin comes off easily. Now drain the excess water. Save a cup of this drained water and set aside.  Peel off the skin of every lapsi.

Peel the skin of every lapsi. For a well cooked lapsi, this should be very easy.

5. Heat a semi-deep pan and add the mustard oil. Keep the heat high, when the oil starts to smoke turn off the heat. Add fenugreek seed and  turmeric powder. Now turn on the heat again. Add the lapsi, the salt and the sugar and the ground spices on top of them.

add the lapsi, the salt, sugar and the ground spices. Add water!

6. Mix well. As you will notice, this mixture is going to be too thick. Now, add the drained cup of water that we had put aside. Stir slightly and cook for a few more minutes. If you prefer sweeter version compared to sour, add more sugar.

lapsi2

Add the previously collected water (syrup), and stir. Simmer for a few minutes.

7. The sweet and sour delicious lapsi achar is ready to serve. Yumm.

The even better news is, you can stock this pickle in jar for upto a month!!

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Currently in my Kitchen, a whole jar of lapsi achar.

How did you like today’s recipe? Let me know in the comments section, and if there are other dish that you would like to see recipe of, also let me know.

2 thoughts on “How to make Lapsiko Achar (Hog Plum pickle)

  1. Pingback: Quick Breakfast- Potato Sweet Bread! | Nirmala's Delight

  2. Pingback: How to make Nepali Daal Bhat (Rice and Lentil Soup) | Nirmala's Delight

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