Ingredients
For the main mix
- 3 medium potatoes (boiled and peeled)
- 1 small cucumber (optional, finely chopped)
- 3 green chilies (sliced)
- 2 tablespoons sesame seeds (til)
- 1 tablespoon mustard seeds
- 1 tablespoon lemon juice (or juice of 1 medium lemon)
- 2 tablespoons mustard oil (or any oil)
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons chopped fresh coriander
Optional ingredients
- 1/2 teaspoon fenugreek seeds (methi)
- A pinch of asafetida (hing)
- Radish or carrot slices for extra crunch
Directions
Aloo ko Achar (Nepali Potato Pickle) is a beloved side dish from Nepal, known for its bold, tangy, and spicy flavors. This traditional pickle is made using boiled potatoes, which are cut into bite-sized pieces and then mixed with a variety of spices and seasonings. The key ingredients include mustard oil, sesame seeds, green chilies, and a dash of lemon juice, which give the achar its distinct kick and rich flavor.
The preparation of Aloo ko Achar begins with boiling and cooling the potatoes before cutting them into cubes. Toasted sesame seeds are ground into a coarse powder and mixed with the potatoes, adding a nutty flavor and slight crunch. The mustard oil, after being heated and tempered with mustard and fenugreek seeds, adds a smoky aroma and depth to the dish. This mixture is then combined with green chilies, turmeric, and coriander, making the achar both vibrant and aromatic.
Aloo ko Achar is a versatile side dish that pairs well with dal bhat (lentil soup and rice), beaten rice (chiura), or as a tangy snack. It is often served during festivals and special occasions, especially in Nepali households, as part of a hearty meal. The combination of flavors – spicy, tangy, and slightly earthy – makes it a favorite among many.
This easy-to-make recipe is not only gluten-free and vegan but also a healthy addition to any meal. Whether you’re new to Nepali cuisine or have a love for pickles, Aloo ko Achar will surely delight your taste buds and bring a taste of Nepal into your kitchen.
Here is an approximate nutritional breakdown for Aloo ko Achar based on common ingredients:
Nutrition per Serving (Approx. 1/4 of the recipe)
| Calories | 120 kcal |
| Protein | 2g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sugars | 1g |
| Sodium | 200mg |
| Potassium | 350mg |
| Vitamin C | 15% DV |
| Iron | 6% DV |
Disclaimer: The nutritional information provided is an estimate and may vary depending on ingredient brands, preparation methods, and serving sizes. For precise values, please consult a nutritionist or use a specialized tool for accurate calculations. This recipe is intended for general informational purposes and should not replace professional dietary advice.
Steps
1 Done | Prepare the potatoesBoil the potatoes until soft but not mushy. Peel and cut them into bite-sized cubes. Let them cool. |
2 Done | Toast the seedsIn a dry pan, toast sesame seeds on low flame until they pop slightly and turn golden. Remove and grind them to a coarse powder using a mortar & pestle or a blender. |
3 Done | Prepare mustard temperingHeat mustard oil in a small pan until it reaches smoking point. Add mustard seeds and let them pop. Add fenugreek seeds and let them turn black. Turn off the heat and add turmeric powder and a pinch of asafetida. Pour this tempered oil over the potatoes. |
4 Done | Combine everythingIn a large mixing bowl, add cubed potatoes, chopped cucumber (if using), chilies, lemon juice, sesame powder, salt, and chopped coriander. Mix everything gently with clean hands or a spoon. Let it sit for 10–15 minutes so flavors combine. |
5 Done | 🍽️ Serving SuggestionsServe at room temperature. Pairs well with beaten rice (chiura), dal bhat, or as a spicy side for lunch boxes. |
6 Done | 🧂 Tips & VariationsAdjust chilies and lemon to your taste. Add radish or carrots for crunch and color. If mustard oil is too strong for your preference, heat it well or substitute with neutral oil. |
