Nepali Achar refers to a wide range of traditional pickles made using local ingredients such as radish (mula), Timur (Sichuan pepper), garlic, tomatoes, lapsi (hog plum), chilies, and more — mixed with mustard oil and authentic spices. They're known for their spicy, tangy, and bold flavors.
Some varieties like Mula ko Achar and Tomato Achar may undergo light fermentation for enhanced flavor and digestion support. However, not all pickles are fermented — it depends on the recipe.
Mula ko Achar is made from white radish (mula), which is often sun-dried or lightly fermented, then mixed with mustard oil, turmeric, chili powder, and lemon juice. Its crunchy texture and earthy-spicy taste make it stand out from other vegetable pickles.
We use cold-pressed mustard oil, which is traditional in Nepali pickles. It enhances flavor, acts as a natural preservative, and offers health benefits like antimicrobial properties.
Yes, most Nepali pickles have a moderate to high spice level, depending on the variety. For example, Timur and chili-based pickles are spicier, while radish or lapsi pickles are milder and tangier.
The typical shelf life of our achar (200GM jar) is: 6–12 months unopened (store in a cool, dry place) 2–3 weeks after opening (refrigerated) Always use a clean, dry spoon to avoid spoilage.
Yes, all our pickles are: 100% Vegan Gluten-Free Free from artificial preservatives or additives
