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.

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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.

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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.

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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.

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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.

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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.

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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.

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September 10, 2026 · 1 min read

Why homemade achar tastes different

Small batches, sun, and patience: the three things a factory jar cannot copy.

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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.

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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.

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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.

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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.

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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.

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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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