Local pickels in Nepal

This one-day pickle-making experience goes beyond cooking, taking you into local markets and a welcoming Nepali home to learn traditional food-preservation methods. Make classic pickles like Mula ko Achar and Lapsi ko Achar, share a home-cooked meal, and take home a delicious reminder of Nepal’s rich food culture and genuine hospitality.

Itinerary

9:00 AM: A Food Tour at Asan Market

Your food trip starts at the Asan Bazaar. It is busy and amazing. Your guide will walk you through small streets. Vendors there sell all kinds of things. They have shiny vegetables, good-smelling spices, and metal statues. You will learn about key foods like timmur (a type of pepper), dried mustard seeds, and fresh turmeric. You will find out why these foods are so important for Nepali pickles. This is a chance to see real local life and ask questions.

You will see vendors pile up fresh ginger root and green chilis. The air will have the smell of drying spices. You can touch the hard, round mustard seeds. Your guide will point out small details you might miss on your own. You will see how people in the city get their daily foods. This part of the trip helps you understand where the ingredients for your pickle come from.

11:00 AM: A Warm Welcome and Hot Tea

After the market, a warm "Namaste" will greet you. A cup of hot Nepali milk tea, called chiya, will be waiting. Here, you will meet the family who will teach you. They have made pickles for many years. You will sit and talk with them. You will hear about their family and their food history. This time before the class lets you feel at home.

The host will show you where they keep their spices and kitchen tools. You will see that cooking is a big part of their daily life. They will make you feel like a part of their family right away. The smell of tea and old spices will fill the room.

11:30 AM: The Art of Achar - Hands-On Class

This is when the real work starts. You will roll up your sleeves and get ready. Your host will show you the old ways of cutting, mixing, and adding spices. You will learn to make two kinds of pickles. We pick them based on what is in season.

Mula ko Achar (Radish Pickle): This pickle is crunchy and has a tangy and spicy taste. It is a main food in every Nepali house. You will learn why it is important to let the radish sit in the sun. This step makes the radish soft but keeps it crunchy. You will mix it with mustard oil and spices. The host will show you how to get the right mix of flavors.

Lapsi ko Achar (Hog Plum Pickle): This pickle is sweet, sour, and spicy. It is made from a fruit that only grows in Nepal. You will learn how to make it like a sticky jam. The host will show you how to boil the fruit and mix it with sugar and spices. The color will change as you stir it. This pickle has a taste you cannot find anywhere else.

You will stand at the kitchen table and get your hands dirty. Your host will watch and help you. They will share stories about how they learned from their own parents and grandparents. It is a lesson that is not just about cooking. It is about family and tradition.

1:30 PM: The Reward - A Nepali Lunch

After you finish making the pickles, you will eat. You will sit down with the family and share a big meal. The meal will have dal, bhat, tarkari (vegetable curry), and other local foods. The best part of the meal will be the fresh achar you just made. This is a moment to share stories and laugh. You will feel the true kindness of the Nepali people.

The meal is a time for everyone to sit together. You will get to try all the different dishes. The flavors of the food are fresh and clean. Eating with the family is a real experience. It shows how food brings people together.

2:30 PM: End of Trip and Souvenirs

The trip will come to an end. You will have time to ask any last questions. You will get a paper with the recipes. The best part is that you get to take a jar of your own handmade pickle with you. It is a gift you made yourself. It is a tasty memory of your day. The host will tell you the best way to keep your pickle fresh.