🥬 Gundruk ko Achar
गुन्द्रुक को अचार
A tangy, earthy pickle made from dried fermented greens — one of Nepal's oldest preserved foods. Served as a side with dal bhat or as a sharp, flavour-packed condiment.
🧂 Ingredients(serves 4)
- ·1 cup Dried gundrukSoak in water for 15 min before using
- ·2 medium Tomato, finely chopped
- ·1 small Onion, finely diced
- ·2 cloves Garlic, minced
- ·2 Green chilli, chopped
- ·¼ cup Fresh coriander
- ·¼ tsp, crushed Timur (Sichuan pepper)
- ·2 tbsp Mustard oil
- ·1 tbsp Lemon juice
- ·to taste Salt
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🫙Dried gundruk— Soak in water for 15 min before using
🥬Tomato, finely chopped
🥬Onion, finely diced
🥬Garlic, minced
🥬Green chilli, chopped
🥬Fresh coriander
💡 Tips
- •Gundruk has a strong, sour flavour — a little goes a long way.
- •It can also be eaten raw (just soaked and mixed with raw ingredients) for an uncooked version.
- •Dried gundruk keeps for months in an airtight container. Stock up when you visit a Nepali grocery shop.
👨🍳 Method
- 1
Soak dried gundruk in cold water for 15 minutes. Drain, squeeze out excess water, and roughly chop.
- 2
Heat mustard oil in a small pan. Fry garlic and chilli for 1 minute until fragrant.
- 3
Add tomato and cook until soft and slightly broken down, about 5 minutes.
- 4
Add gundruk and toss to combine. Cook 3 minutes.
- 5
Remove from heat. Add onion, coriander, timur, and lemon juice.
- 6
Season with salt. Serve at room temperature as a side with dal bhat.
