What Is Achar?
Achar (आचार) is the Nepali word for pickle or chutney — a condiment made from vegetables, fruits, or herbs, seasoned with spices and often mustard oil. Unlike Indian pickles which are typically preserved in oil or brine for months, Nepali achar is usually freshly made and eaten within days. It is tangy, spiced, and deeply flavourful — the essential companion to every Nepali meal.
No plate of Dal Bhat is complete without achar. No momo arrives at the table without a bowl of dipping achar alongside. Achar is not a side thought — it is the flavour that ties the meal together.
What Makes Nepali Achar Different?
The defining features of Nepali achar are:
- Timur (Nepali Sichuan pepper) — most Nepali achars use timur, giving a distinctive tingling, numbing heat that is unique to Himalayan cooking
- Mustard oil — raw or tempered mustard oil gives Nepali achar its pungent, sharp character
- Fresh preparation — many Nepali achars are made fresh and eaten the same day rather than preserved for months
- Sesame seeds (til) — ground sesame is a key ingredient in many Nepali achars, particularly tomato achar
The Most Popular Nepali Achars
1. Golbheda Ko Achar (Tomato Pickle)
This is perhaps the most beloved everyday Nepali achar — found on every Dal Bhat plate across Nepal and in Nepali homes in the UK. It is made from roasted or fresh tomatoes blended with sesame seeds, timur, garlic, ginger, and mustard oil.
The tomatoes can be roasted directly over a gas flame or under a grill for a smoky depth, then blended with toasted sesame seeds, a pinch of timur, garlic, and a splash of mustard oil. The result is a smoky, tangy, slightly nutty condiment that transforms a simple meal.
Best with: Dal Bhat, chiura, momos, and roti.
2. Til Ko Achar (Sesame Pickle)
Til Ko Achar is a rich, nutty achar made primarily from toasted sesame seeds ground with timur, garlic, ginger, lemon juice, and mustard oil. It has a thick, paste-like consistency and a deep, complex flavour.
It is especially popular in the Newari community and is served at festivals and special occasions. During Dashain and Tihar, Til Ko Achar appears on the feast table alongside chiura and meat dishes.
Best with: Chiura, Dal Bhat, yomari, and festival meals.
3. Momo Achar (Momo Dipping Sauce)
The iconic dark red sauce served with Nepali momos. Momo achar is made from roasted tomatoes, dried red chillies, garlic, ginger, and — most importantly — timur. The timur gives it the characteristic tingle that distinguishes Nepali momo achar from Chinese or Tibetan dumpling sauces.
Some versions add sesame seeds for nuttiness, while others use fresh coriander for freshness. The consistency should be smooth and pourable — thick enough to coat the momo but not so thick it overwhelms it.
Best with: Steamed or fried momos, always.
4. Mula Ko Achar (Radish Pickle)
A fresh, crunchy achar made from julienned white radish (mula) dressed with mustard oil, timur, turmeric, salt, and green chillies. It is quick to make — just slice, season, and leave to marinate for 30 minutes.
Mula Ko Achar is particularly popular during Dashain when it is served alongside the traditional feast. The radish remains crunchy and the mustard oil-timur dressing is sharp and invigorating.
Best with: Dashain feast, Dal Bhat, and heavy meat dishes.
5. Kaagati Ko Achar (Lemon/Lime Pickle)
A preserved pickle made from whole lemons or limes cured in salt, turmeric, and mustard oil. Unlike the fresh achars above, Kaagati Ko Achar is left to ferment and mature for weeks — the skin softens and the bitterness mellows into a complex, intensely flavoured condiment.
It keeps for months and is used sparingly as a condiment — a small piece on the side of a meal adds a punch of sour, salty, and spiced flavour.
Best with: Dal Bhat, roti, and rice dishes.
6. Aloo Ko Achar (Potato Pickle)
A warm or room-temperature salad of boiled potatoes dressed with mustard oil, timur, fenugreek seeds, green chillies, sesame seeds, and fresh coriander. It is one of the most popular Nepali street food dishes and a favourite at picnics and gatherings.
Aloo Ko Achar is typically eaten with chiura (beaten rice) — this combination is the quintessential Nepali snack meal.
Best with: Chiura, as a snack, and at festivals.
7. Gundruk Ko Achar (Fermented Greens Pickle)
Gundruk — dried, fermented leafy greens — is rehydrated and made into a tangy, deeply umami-rich achar with mustard oil, chilli, and spices. It has an intensely sour, pungent flavour that is an acquired taste for those unfamiliar with fermented foods, but is deeply beloved by Nepalis who grew up with it.
Best with: Dal Bhat and as a traditional Nepali condiment.
The One Ingredient All Nepali Achars Need: Timur
If there is one ingredient that defines Nepali achar above all others, it is timur (Nepali Sichuan pepper). This small, reddish-brown berry creates a unique tingling, numbing sensation on the tongue — not like chilli heat, but a citrusy, electric tingle that is completely distinctive.
Timur is used in almost every Nepali achar — whole for pickling or ground for dressings and sauces. Without it, the achar may taste good, but it will not taste Nepali.
Timur is not available in UK supermarkets but is stocked at MasalaMart — order online with nationwide UK delivery.
How to Make Simple Nepali Tomato Achar at Home
Ingredients
- 3 medium tomatoes
- 2 tbsp sesame seeds, toasted
- ¼ tsp timur, dry-roasted and ground
- 2 garlic cloves
- 1 tsp fresh ginger
- 1 tbsp mustard oil
- Salt to taste
- Fresh coriander (optional)
- 1 green chilli (optional)
Method
- Roast the tomatoes directly over a gas flame or under a grill until charred and soft. This adds smokiness.
- Toast sesame seeds in a dry pan until golden. Dry-roast the timur briefly until fragrant.
- Blend everything — roasted tomatoes, sesame, timur, garlic, and ginger — into a rough paste. Do not over-blend; some texture is good.
- Dress with mustard oil, salt, and fresh coriander. Taste and adjust.
- Serve immediately or refrigerate for up to 3 days.
Where to Buy Nepali Achar Ingredients in the UK
The key ingredients for authentic Nepali achar — particularly timur, jimbu, mustard oil, and gundruk — are not available in standard UK supermarkets. MasalaMart stocks all the authentic Nepali ingredients you need for making achar at home, with delivery anywhere in the UK.
Use code FESTIVAL10 for 10% off orders over £50 at masalamart.com.
Frequently Asked Questions
Is Nepali achar the same as Indian pickle?
They are similar in concept but different in flavour and preparation. Indian pickles (like mango or lime achaar) are typically preserved in oil for months and are very intense. Nepali achar is usually fresher, uses timur and sesame, and has a lighter, more vibrant flavour profile.
How long does Nepali achar keep?
Fresh achar like tomato or potato achar keeps for 2–3 days in the fridge. Preserved achars like lemon pickle can last months. Always use a clean, dry spoon to serve and keep covered.
Can I buy ready-made Nepali achar in the UK?
Yes — MasalaMart stocks a selection of ready-made Nepali and South Asian pickles and achars, available for delivery across the UK.