Lapsi ko Achar (Nepali Hog Plum Pickle)

Total Time: 30 minutes
Serving size: 4-6 servings

Lapsi (Choerospondias axillaris) ko Achar is a delicious and nutritious dish from Nepal. This traditional recipe combines the sweetness of sugar, the spiciness from chilis and jwano /methi, and the flavor of jimboo to make a delightful dish that can be served as part of a main meal or as an appetizer. The combination of flavors makes this dish unique and truly memorable for all who try it!
Lb00068 Lapsi Ko Achar (choerospondias Axillaris)

Written & Reviewed by

Sanju Kunwar
Sanju oversees day-to-day operations at Lalmon.com, managing a team of content writers to ensure quality articles are published regularly on relevant topics.

Ingredients

- 1 kg (2.25 lbs) lapsi- Half teaspoon cumin seeds (Jeera ko geda)- A little Thaimol (Jwano and Fenugreek (meethi))- A little Jimboo (Traditional Nepali herb spice)- 2 cups sugar- 2 cups water- Half cup cooking oil- Salt to taste- 1 teaspoon red chili powder- 3 red chillies- Few raisins- Few cashew nuts

Method

1. Boil lapsi until the skins break out.2. Peel the lapsi and put the skin in a separate plate (skin may be used to make Titaura).3. Heat oil in a frying pan and add red chili, jwano/methi, and jimboo.4. Fry the chili, jwano/methi and jimboo until they become dark.5. Add pilled lapsi in the hot oil pan.6. Add sugar in it.7. Add chilli powder, turmeric powder and salt to taste.8. Stir the mixture in the pan continuously, add some water, and let it cook for some time until the mixture becomes thick .9. Lastly, add raisins and cashew for added flavor & texture.10 Your Lapsi ko Achar is ready to serve!
Lapsi Ko Achar is a traditional Nepali dish that can please any palate. Its unique sweet and spicy flavor combination can be served either as part of a main meal or as an appetizer. The addition of red chili, jwano/methi, and jimboo gives the dish its signature taste, while the raisins and cashew add texture and nutty flavors. This dish will surely be a hit with your guests!
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