Nepali Achar Sauce

Name: Nepali Achar Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Nepali
Ingredients: Ripe tomatoes, roasted — 400 g (14 oz); Sesame seeds, toasted and ground — 30 g (3 tbsp); Garlic cloves — 4; Fresh ginger — 10 g (1 tbsp); Dried red chile powder — 5 g (1.5 tsp); Fresh lemon juice — 20 ml (4 tsp); Mustard oil — 30 ml (2 tbsp); Fresh coriander, chopped — 10 g (2 tbsp)

The Quirky Foodster Team

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15 min

Prep

12 min

Cook

Ingredients

Ripe tomatoes, roasted — 400 g (14 oz)
Sesame seeds, toasted and ground — 30 g (3 tbsp)
Garlic cloves — 4
Fresh ginger — 10 g (1 tbsp)
Dried red chile powder — 5 g (1.5 tsp)
Fresh lemon juice — 20 ml (4 tsp)
Mustard oil — 30 ml (2 tbsp)
Fresh coriander, chopped — 10 g (2 tbsp)

Method

Roast whole tomatoes over an open flame or under a broiler until charred and softened, about 10-12 minutes; let
cool and peel.
Combine roasted tomatoes, ground sesame seeds, garlic, ginger and chile powder in a blender; blend to a coarse
paste.
Stir in mustard oil and lemon juice.
Adjust seasoning with salt to taste.
Stir in fresh coriander just before serving.

Cultural Background: A tangy, spiced pickle-sauce found in countless variations across Nepal, achar ranges from tomato-based to radish or sesame-based versions, an essential accompaniment to dal bhat, Nepal's staple rice and lentil meal.

Tips: • Mustard oil gives a distinctive pungent sharpness essential to authentic Nepali achar; a neutral oil can substitute but will taste noticeably different. • Roasting the tomatoes over open flame gives a smoky depth central to this style of achar.

Variations: • Use radish instead of tomato for a different regional variation (mula ko achar). • Adjust chile powder for varying heat levels.

Storage: Refrigerate in an airtight container up to 5 days.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 45 kcal, 1 g protein, 4 g fat, 2.5 g carbohydrate per 15 g serving.

FAQs: What is achar traditionally served with? Dal bhat (rice and lentils), Nepal's staple daily meal, as an essential tangy condiment. What is mustard oil? A pungent, sharp oil common in Nepali and eastern Indian cooking; a neutral oil is a substitute if mustard oil is unavailable, though the flavour will differ.