September 11, 2026 · 1 min read
Akabare chili: eastern Nepal's fiery pickle
By Ranjana Achar Udhyog
Akabare, also called dalle khursani, is a small round chili from eastern Nepal, and it is serious. For people who measure a meal by its heat, akabare achar is the jar that matters.
What is akabare
Akabare is a round, thick-skinned chili, usually red when ripe, with a fierce, clean heat. It is grown widely in the eastern hills and is used fresh, dried, or pickled. The name is sometimes written dalle khursani, and the two are used interchangeably for the same chili.
From chili to pickle
Whole akabare chilies are washed, dried, and slit so the spices can get in. They are mixed with mustard oil, turmeric, fenugreek, and salt, and then cured in the sun. The oil softens the skins and carries the heat into every bite. Nothing is boiled, so the chili keeps its bright colour and its punch.
How hot is it
Very. Akabare is much hotter than the green chilies you find in most markets, and a small piece goes a long way. Even people who love spicy food should start with a sliver, not a spoonful.
How to eat it
- A small piece crushed into dal bhat for a slow, building heat.
- Chopped into noodles, fried rice, or momo fillings.
- Alongside meat dishes, where the heat cuts through the fat.
- With yogurt or a spoon of plain rice on standby.
Who it is for
If you already like hot food and find most pickles too mild, this is your jar. If you are new to achar, start with something gentler like lemon and work up. And if the heat is too much, remember that dairy, not water, is what cools it.