Gundruk Bhatmas Achar (Easy Nepali Pickle)

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If you’re looking for a delicious yet easy-to-prepare pickle to add to your favorite meal, try Gundruk Bhatmas achar.

Gundruk bhatmas achar

Gundruk ko achar

In Nepal, pickles are called “achar,” and they’re a beloved condiment, especially with rice.

One popular type is Gundruk ko achar, which often includes soybeans, or “bhatmas.”

This achar is made with gundruk (fermented leafy vegetables like mustard, radish, and turnip greens) and roasted soybeans.

The mix of spices, soybeans, and gundruk creates a unique flavor that’s a fantastic addition to any meal. Plus, you can easily tweak it to your liking.

Gundruk itself is a traditional Nepali food made by fermenting leafy greens, usually mustard greens or spinach.

The greens are wilted, packed tightly in a container, and left to ferment in the sun for 2-3 days. After fermenting, it’s dried and ready to use in curries or pickles.

Gundruk can be enjoyed in various dishes, like curry with soybeans, potatoes, dried fish, or even with an egg. Personally, I love it with everything!

Ingredients

INGREDIENTS- GUNDRUK BHATMAS KO ACHAR

Gundruk and Soybean: These two are the main ingredients of gundruk bhatmas ko achar. I am using white soybeans for this recipe. If you prefer, you can use black soybeans instead.

Onion, ginger, garlic, green chili and cilantro.

Seasoning: Salt, lemon, and sichuan pepper (Timur)

Spices: Turmeric powder, cumin powder, coriander powder, kashmiri chili powder, and fenugreek seed to add flavor.

INGREDIENTS- GUNDRUK BHATMAS KO ACHAR 1

Oil: Mustard oil. If not, use any vegetable oil.

Sesame: Black sesame roasted and powdered.

Water: Hot water and cold water.

Instructions

GUNDRUK BHATMAS ACHAR
  • Start by soaking the dried gundruk in water for 5-10 mins.
  • Rinse the gundruk with cold water in order to remove any impurities, and then squeeze to remove excess water.
  • Heat pan over a medium-high heat.
  • Once hot, add the soybeans and roast until lightly brown. Once roasted, set them aside.

Note:

  • If you wish, you can use oil for roasting.
  • If you are using hot water, soak it for 5 minutes; if cold, soak it for 10 minutes until they are rehydrated and soft.
GUNDRUK BATMAS CURRY STEP 5 -8
  • Add gundruk, roasted soybean, onion, ginger, garlic, turmeric powder, sichuan pepper, lemon, and red chili Kashmiri powder to the bowl.
  • Heat oil over medium heat. Once hot, add fenugreek seeds. Allow them to splutter for a minute.
  • Add green chili, coriander powder, and cumin powder, and cook for one minute.
  • Pour hot oil into a bowl and add sesame powder. Combine well.
  • Finally, season with salt and cilantro and mix well until thoroughly combined, adding a teaspoon of water.
  • Gundruk Bhatmas achar is now ready to be served.
gundruk bhatmas achar

Serving Suggestions

Serving

Gundruk bhatmas achar is best enjoyed with a steaming bowl of rice.

For an authentic Nepali experience, serve it with traditional accompaniments such as lentil soup (dal), rice(Bhat), and any curries you choose: chicken curry or aloo cauliflower curry.

You can serve gundruk bhatmas ko achar as a side dish with fried rice as well.

Storage

You can store this pickle in the fridge for up to 5 days in order to maintain optimal freshness.

Gundruk Bhatmas Achar’s storage duration can vary depending on the recipe and storage conditions.

When stored correctly, it can generally last several weeks to a few months. However, with this particular recipe, I recommend not storing it in the refrigerator for longer than five days.

Other Nepali Pickles

Here are a few more Nepali pickles or salads you might like:

    Gundruk bhatmas ko achar1

    Gundruk Bhatmas Achar (Nepali Pickle)

    Gundruk bhatmas ko achar is a delicious and nutritious pickle made with Gundruk and Bhatmas. This dish is a spicy, flavorful Nepali pickle that goes well with rice.
    Print Pin Rate
    CourseSide
    CuisineNepali
    CategoryPickle
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Servings7

    Equipment

    Ingredients

    Gundruk

    • cup gundruk

    Soybean

    • cup white soybeans

    Vegetables

    • cup finely chopped onion
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 2 chopped green chili

    Spices

    • ½ tsp ground turmeric
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • ½ tsp red chili Kashmiri powder
    • ½ tsp fenugreek seeds

    Seasoning

    • salt to taste
    • ½ tbsp lemon juice
    • ¼ tsp sichuan pepper (timmur) – optional

    Oil

    Garnishing

    • 2 tbsp chopped cilantro

    Sesame

    • 3 tbsp black sesame roasted and powdered

    Water

    • 2 cup water (Soak gundruk)
    • 1 tbsp water while mixing to reduce dryness

    Instructions

    • Soak gundruk in water for 5-10 minutes. Rinse it with cold water to remove any impurities, then squeeze to remove excess water.
      1½ cup gundruk, 2 cup water (Soak gundruk)
    • Heat a pan over medium-high heat. Once hot, add soybeans and roast until lightly browned. Set them aside once cooked.
      ⅓ cup white soybeans
    • Add roasted soybeans, gundruk, onion, ginger, garlic, turmeric powder, red chili powder, kashmiri powder, sichuan pepper, and lemon juice in a bowl.
      ⅓ cup finely chopped onion, 1 tsp minced ginger, 1 tsp minced garlic, ½ tsp ground turmeric, ½ tsp red chili Kashmiri powder, 3 tbsp black sesame roasted and powdered, ¼ tsp sichuan pepper (timmur) – optional, ½ tbsp lemon juice
    • Heat oil over medium heat.
      1 tbsp mustard oil
    • Add fenugreek seeds and allow them to splutter for a minute. Stir in green chili, coriander powder, and cumin powder; cook for another minute.
      2 chopped green chili, ½ tsp ground cumin, ½ tsp fenugreek seeds, ½ tsp ground coriander
    • Pour oil into the bowl and add sesame powder. Combine everything.
    • Add salt and cilantro, and mix well until thoroughly combined. Finally, add water and mix it again. Gundruk Bhatmas Achar is ready to be served.
      salt to taste, 2 tbsp chopped cilantro, 1 tbsp water while mixing to reduce dryness

    Notes

    #. If you are using hot water to soak gundruk, soak it for 5 minutes; if cold, soak it for 10 minutes until they are rehydrated and soft.
    #. If you wish, you can fry soybeans in oil. I am dry-roasting soybeans for this recipe. 
    The nutrition information provided is an estimate and may not be exact.
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    If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!

    Tags:

    Vegetarian

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    5 from 1 vote (1 rating without comment)