Journal
From our kitchen
Recipes, storage tips, and stories behind our achar.
September 18, 2026 · 2 min read
Best achar in Nepal: the top 6 jars, ranked
The best achar you can buy in Nepal, ranked on oil, batch size, ingredients, and ordering. Here are the top 6, starting with number one.
Read more →September 18, 2026 · 2 min read
Mango achar: a guide to Nepal's favourite aap ko achar
Raw mango, spice, and time. Here is what makes mango achar the best-loved jar in Nepal, and how to eat it.
Read more →September 17, 2026 · 2 min read
Timur: the tingle behind Nepali achar
Timur, or Nepali Sichuan pepper, gives achar its citrus aroma and buzzing tingle. Here is what it is and why it matters.
Read more →September 16, 2026 · 2 min read
How to eat achar: a simple serving guide
Achar is a condiment, not a side dish. Here is how much to use and what to pair it with, from dal bhat to chiura.
Read more →September 15, 2026 · 2 min read
Types of Nepali achar: a guide to the pickles you will meet
Mango, lapsi, gundruk, akabare and more: a plain guide to the many types of Nepali achar.
Read more →September 13, 2026 · 2 min read
Lapsi achar: the sweet-sour hog plum pickle
Lapsi, or hog plum, makes a soft, tangy pickle that is a genuine Nepali classic. Here is what lapsi achar is and how to enjoy it.
Read more →September 11, 2026 · 1 min read
Akabare chili: eastern Nepal's fiery pickle
Akabare, also called dalle khursani, is one of Nepal's hottest chilies. Here is how it becomes a pickle, and how to survive it.
Read more →September 10, 2026 · 1 min read
Why homemade achar tastes different
Small batches, sun, and patience: the three things a factory jar cannot copy.
Read more →September 8, 2026 · 2 min read
Achar vs pickle: what is the difference?
Both are preserved with salt and acid, but Nepali achar and a Western pickle are made in very different ways.
Read more →September 5, 2026 · 1 min read
Is achar vegan and gluten-free?
Most Nepali achar is naturally vegan and gluten-free. Here is how to check a jar, and which varieties do not fit.
Read more →August 30, 2026 · 2 min read
Gundruk: Nepal's fermented greens and how to enjoy them
Gundruk is one of Nepal's oldest foods: fermented mustard greens with a deep, savoury flavour. Here is how gundruk achar is made and eaten.
Read more →August 22, 2026 · 1 min read
How to store achar so it stays fresh
A clean spoon, a cool shelf, and a little patience. Five simple rules for your jar.
Read more →August 18, 2026 · 2 min read
Is achar healthy? A balanced look at Nepali pickle
Achar brings flavour and fermented goodness to a meal, but it is also high in oil and salt. Here is how to enjoy it sensibly.
Read more →August 5, 2026 · 1 min read
Where to buy achar online in Nepal
Buying homemade Nepali achar online is simple. Here is how ordering, delivery, and cash on delivery work.
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