Recipes
Traditional Gundruk Recipe: How to Make Nepal's Beloved Fermented Greens
May 28, 2026 8 min read
Why Achar Matters in Nepali Meals
Achar is a core part of Nepali food culture — the tangy, spicy side dish that lifts the flavour of dal-bhat-tarkari. Because it comes together quickly from ingredients already sitting in most kitchens, some kind of achar is almost always on hand in a Nepali household. Here are three of the most popular versions.
1. Mula Achar (Radish Pickle)
Ingredients
- Radish — 2, grated
- Roasted sesame powder — 2 tablespoons
- Chili powder, salt — to taste
- Mustard oil or garlic-infused oil — 1 tablespoon
- Salted water for soaking — as needed
Method
Soak the grated radish in salted water for 10 minutes, then squeeze out and discard the water — this tones down radish's sharp smell. Mix in the roasted sesame powder, chili powder, and oil, stirring well. It's ready to eat immediately and keeps fresh in the fridge for 3-4 days.
2. Tomato Achar
Ingredients
- Ripe tomatoes — 4
- Timur (Sichuan pepper), chili — to taste
- Ginger, garlic — a small piece each
- Fresh coriander, salt — to taste
Method
Roast or boil the tomatoes and remove the skins. Grind them with chili, ginger, garlic, and timur on a stone mortar or in a blender until you have a fine paste. Season with salt and garnish with fresh coriander. This achar pairs equally well with rice, roti, or momo.
3. Gundruk Achar
Ingredients
- Gundruk (dried or soaked) — half a cup
- Cooking oil — 1 tablespoon
- Chili powder, salt — to taste
- Garlic, tomato — to taste
Method
Chop the gundruk into small pieces. Sauté garlic and tomato in oil, add the gundruk, and fry for 2-3 minutes. Season with chili powder and salt. This achar is especially delicious alongside dal-bhat.
Tips to Make Achar Last Longer
- Keep any utensils and spoons used for making achar completely dry — moisture is what causes mould.
- Oil-based achars (like timur or chili achar) can keep for months even outside the fridge, but fresh-vegetable achars should be finished within 3-5 days of refrigeration.
- If making a large batch, use a glass jar rather than plastic — plastic can alter the flavour over time.
Nutritional Benefits
The chili, ginger, and garlic used in achar aid digestion and stimulate appetite. Gundruk achar carries an extra probiotic benefit thanks to its fermented base.
Fresh radish, tomatoes, and gundruk are all available from sellers on FoodSansar — order fresh ingredients directly for your own kitchen.
