Featured recipe

Lapsi ko achar

Hog plum pickle

Lapsi, the Nepali hog plum, is a small, olive-green fruit with a huge stone, very little flesh and a sourness that makes your jaw ache, and in Kathmandu and the middle hills its arrival in the markets in late autumn means pickle-making season. Boiled, scraped from the stones and cooked down with jaggery, chilli, fenugreek and timur, it becomes a thick, glossy, dark brown achar that is tart, sweet and gently hot, eaten with dal bhat, spread on roti or served with sel roti during Tihar. It is also dried into candy called titaura. Look for fresh or frozen lapsi in Nepali grocers; tart, unripe green plums are the nearest substitute. The trouble usually starts when the jaggery goes in before the pulp has reduced, which leaves a runny pickle that can ferment. Chef's tip: cook the pulp until a spoon drawn through it leaves a clear trail before adding the sweetener.

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