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This is an easy and delicious Nepali Pickle recipe using boiled potato, other veggies, and spices. This Nepali Aloo Ko Achar, or Nepali Potato Pickle, is super flavorful and takes only under twenty minutes to prepare. It is perfect as a side dish for rice, dal, or poori paratha. It is a crowd pleaser that requires only pantry staples.

What is Nepali Aloo Ko Achar?

Nepal is a neighbouring country of India. It is a small and beautiful country situated in the Himalayan region. Its cuisine is simple and delicious. They prepare this Aloo ko achar, and I can't tell you how delicious it tastes.

My mom used to make this achar when I was growing up, and I loved it even when I was thirteen, too. Silky-soft potatoes are accompanied by sliced cucumber, onion, green chilies, and fresh cilantro, offering a variety of textures to enjoy.

Roasted and ground white sesame seeds combined with hot mustard oil provide a lovely, pungent flavor. This taste is enhanced by adding red chili flakes, salt, turmeric, and hot mustard oil.

What Ingredients are used?

Potatoes—Any boiled potatoes, chopped into chunks. I prefer Yukon gold potatoes or red potatoes for this recipe.

Roasted Ground White Sesame Seeds—For the ultimate nutty taste and flavor, roast and grind them after cooling.

Cucumber—I used an English cucumber, so there's no need to peel it. However, if you're using a regular cucumber, definitely peel and slice it.

Onion - Red onion works beautifully with this dish. They add the desired crunch with perfect sharpness.

Green Chili - For that extra punch or kick. Add fresh chopped green chilies or serrano peppers.

Red Pepper Flakes—For an extra kick, use this only if you like extra spice. Otherwise, skip it.

In addition to these ingredients, we will need lime juice and hot mustard oil. All the ingredients are simple and enhance the texture and taste.

How to Cook?

Boil the potatoes until al dente. Chop them into bite-sized pieces. Slice the cucumber and onion. Chop the green chilies and fresh cilantro.

Roast white sesame seeds on a medium flame and then coarsely grind them. Mix potatoes, cucumber, onion, cilantro, and green chilies. Add Salt, turmeric, red chili flakes, and lime juice. Pour hot mustard oil over it. Mix everything to combine the flavor.

Leave it for around two hours before serving. Enjoy roti, rice, and dal with this pickle.

Serving suggestion,

They taste fantastic with roti and paratha. Serve along with dal, rice, and a dollop of ghee. Enjoy to your fullest. Although I bet you cannot resist eating them just like that. Trust me, they are addictive.

How to Store?

This achar or pickle tastes great when consumed within two to three days of making. Please keep it in the fridge for better storage. However, it will unlikely spoil on the kitchen counter after a day in cold temperatures.