Koirala ko Gorkhey achar | Koirala ko achar | Nepali til ko achar | Gorkhey achar | Aama’s dine

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile while canola is more budget-friendly.

wild green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper is milder and more accessible, while jalapeño provides a spicy kick.

fenugreek seeds

🥗Healthier: ground flaxseed

💰Cheaper: dried oregano

Ground flaxseed is a healthier option, while oregano is more affordable.

black mustard seeds

🥗Healthier: yellow mustard seeds

💰Cheaper: ground mustard

Yellow mustard seeds are less pungent, and ground mustard is easier to use.

Wash the gorkhey thoroughly and dry them completely.

Chop the gorkhey into small pieces and place them in a mixing bowl.

Heat mustard oil in a pan over medium heat until it starts to smoke slightly.

Add fenugreek seeds and black mustard seeds to the hot oil and fry until they begin to pop.

Remove the pan from heat and let the oil cool slightly.

Add turmeric powder, coriander powder, cumin seeds, garlic, and ginger to the bowl with gorkhey.

Pour the cooled oil and spices over the gorkhey mixture.

Add salt, lemon juice, sugar, and vinegar to the bowl and mix well until everything is combined.

Taste and adjust salt or acidity as needed.

Transfer the achar to a clean jar and let it sit for at least a few hours before serving to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary