Purano Achar | Nepalese Naturally Fermented Achar

Yes, "Purano Achar" is indeed a food culture in Nepal and a traditional method of food preservation. yo believe or not keeping 3,4 years in glass jar leave for fermentation and preserve 2,3 years is normal in Nepal. I was lucky to try 12 plus year Purano Achar, some peoples say Khadeko Achar in Manakamana area, very famous for goddess temple to fulfill our wish. We can walk from Prithivi Highway just 15 KM from my house in Nepal or we can take Cable Car. I love to promote this place as pit stop tourism of Nepal during visit to Pokhara, Chitwan and many more.

In Nepal, where agriculture is a major part of the economy, preserving surplus produce for future consumption is a common practice. "Purano Achar" refers to pickles or fermented vegetables that are made using various ingredients and spices.

The process of making "Purano Achar" involves cutting vegetables such as cucumbers, radishes, or various types of gourds into small pieces or thin slices. These vegetables are sun dried then mixed with spices like mustard seeds, fennel, onion seeds, ajwain, turmeric, fenugreek, chili powder, mustard oil and salt. The mixture is then tightly packed in a jar or container and left to ferment for several days, weeks, month and years, depending on the recipe and how we want to serve.

During the fermentation process, beneficial bacteria break down the sugars and carbohydrates present in the vegetables, creating a tangy and flavorful pickle. This fermentation not only enhances the taste but also increases the shelf life of the vegetables, allowing them to be stored for an extended period without spoiling.

"Purano achar" is typically enjoyed as a condiment or side dish with meals in Nepal. It adds a spicy, tangy, and sour flavor to the food, complementing the main dishes.

Different regions of Nepal have their own variations of "purano achar," and the choice of vegetables and spices can vary. i love from Janakpur and Rajbiraj area , I can better says Madesh, terai region of Nepal. My best one is made from green mango not a baby with seeds shell. My mouth is watering....

Preserving food through methods like making pickles has been an essential part of Nepali food culture for generations.

It allows people to enjoy seasonal produce throughout the year and prevents wastage of surplus crops. The tradition of making "Purano Achar" not only serves as a means of food preservation but also helps to carry forward the cultural heritage and culinary practices of Nepal.

Enjoy learning about Nepali food culture.

BINOD BARAL

London