🌶️ Fermented Mild Chili Pickle / Achar (Nepalese Style)

This Fermented Mild Chili Pickle (Achar) is a traditional Nepalese-style sun-aged condiment made with ripe red Bishop Crown chilies, aromatic spices, and slow natural fermentation. Mildly spicy, fruity, and deeply flavorful, this achar can be enjoyed chunky or blended into a smooth chili paste—just like the momo chili sauce loved across Nepal. Time, sunshine, and patience are the key ingredients that transform simple chilies into something truly special.

Prep time: 1½–2 hours

Sun-drying: 4–8 hours (season-dependent)

Fermentation: 20–25 days

Yield: ~700–750 ml

Servings: 60–75 (1–2 tsp per serving)

Ingredients

• 700g ripe red chilies (Bishop Crown chilies, mildly spicy)

• 100g (around 17 cloves) garlic

• 25g (about 2 inches) ginger

• 25g Piri Piri chilies (optional, for extra heat)

• 50g (about 1/3 cup) yellow mustard seeds

• 5g (about 2 tablespoons) whole coriander seeds

• 3g (1 teaspoon) fenugreek seeds

• 1 cup sunflower oil

• 1 teaspoon turmeric powder

• Himalayan salt, to taste

How to make:

1. Sterilize the Jars

Before starting, sterilize the glass jars you’ll be using for the achar.

• Place the cleaned jars and lids into a large pot.

• Cover completely with water and bring to a rolling boil.

• Boil for 10–15 minutes.

• Carefully remove the jars using tongs and place them upside down on a clean kitchen towel.

• Allow them to air-dry completely. Do not wipe the inside.

Sterilizing is a crucial step for fermentation—it prevents spoilage, ensures safe fermentation, and helps achieve a longer shelf life.

2. Prepare the Chilies

• Wash the Bishop Crown chilies thoroughly under running water.

• Dry them very well using a clean kitchen towel or paper towels.

• Chop the chilies into small pieces. For a milder achar, remove the seeds and for more heat, keep the seeds and you can add the extra chilies.

3. Sun-Dry the Chilies

• Spread the chopped chilies evenly on a large flat plate.

• Sun-dry to remove excess moisture: Winter sun: about 8 hours and Summer sun: about 4 hours

• Gently mix once or twice during drying to ensure even drying.

You’ll notice the volume reduces—this is exactly what you want. Once done, transfer the chilies to a large mixing bowl and set aside.

4. Prepare the Oil Seasoning

• Heat sunflower oil in a small pan over medium heat.

• Add the fenugreek seeds and fry until they turn dark and aromatic.

• Turn off the heat and remove the pan from the stove.

• While the oil is still hot (but not burning), add the turmeric powder.

• Mix well and set aside to cool completely.

5. Roast and Grind the Masala

• In a dry pan, roast the yellow mustard seeds, coriander seeds, and Nepalese Timur over medium heat.

• Stir continuously so they roast evenly.

• Once the seeds start spluttering and releasing aroma, remove from heat.

• Allow them to cool slightly, then grind coarsely. 

You can use any grinder, but a traditional Nepalese stone grinder adds beautiful texture and nostalgia. The masala should not be too fine.

6. Prepare the Fresh Ingredients

• Finely chop the garlic and ginger.

• Coarsely chop the Piri Piri chilies, if using.

7. Mix the Achar

Into the bowl with the sun-dried chilies, add:

• Chopped garlic

• Chopped ginger

• Piri Piri chilies (if using)

• Coarsely ground masala

• Himalayan salt, to taste

• Cooled oil seasoning

Mix everything thoroughly until the mixture is completely homogeneous. Every piece should be well coated with oil and spices.

8. Pack and Ferment

• Transfer the mixture into a sterilized jar.

• Add in portions, pressing down firmly to remove air pockets.

• Leave a little space at the top so liquid doesn’t overflow during fermentation.

• Close the lid tightly and wrap the jar with plastic wrap to ensure no air enters.

• Place the jar in direct sunlight and allow it to ferment for 20–25 days.

This is where the real magic happens.

9. After Fermentation

After about 22 days (or up to 25 days), the achar will be beautifully sun-aged, rich in color, aroma, and flavor.

At this stage, you can, Enjoy it chunky as a traditional Nepalese achar with dal bhat, khaja set, chowmein, or snacks or blend it into a smooth chili paste, similar to the momo chili sauce used in Nepal

10. Storing in Small Jars

For convenience and freshness, Transfer the achar into smaller sterilized jars (I use 250 ml jars). Press down well to remove air pockets. Smaller jars reduce contamination risk and are perfect for sharing with friends and family.

🧊 Storage & Shelf Life

• Pantry (cool, dark place): 2–3 months, as long as the oil fully covers the achar and clean, dry spoons are used.

• Refrigerator: 6–8 months. Flavor stays fresh and fermentation slows naturally.

• Freezer: Up to 1 year. Freeze in small portions and thaw only what you need.

👉 Always use a clean, dry spoon when serving.

 Final Notes

This fermented mild chili achar is a celebration of patience, tradition, and bold Nepalese flavors. Whether you enjoy it chunky or blended smooth, it brings warmth and depth to every meal.Happy cooking, and warm wishes from PabsKitchen to your home.