Sweet and Sour Lapsi Pickle

Lapsi is available in the market from October till December. I have heard that this is rare fruit which is available only in Nepal. Because, I have never been in other part of the world, so; I am going to believe that what I have heard until other people come claiming they have seen it grow in their part of the world. Keeping aside the availability part of it, this is the fruit which can be used for many purposes like candy, sauce, pickle.  

We love it whatever form or taste it comes to our table. Lapsi Titaura is another very famous finger food here in Nepal. However, people love it mostly coated or added sugar in any form. Had this fruit been found in other part of the world like US or UK, they would have made jam out of it, but we are Nepali and have the taste bud for tasty and delicious pickle and we love pickle of all kind. Not surprisingly, we only know how to make pickle out of it.

What you need to  Sweet Lapsi Pickles ?

Ingredients 

Lapsi                          :  One and half kg [ 1500 gram]
Green Chili                 :  200 gram
Sugar                         :  One kg [1000 gram]

Sea Salt                      :  Two teaspoon
Black [rock ] Salt        :  Two teaspoon
Annis seeds [Sauf]      :  One teaspoon
Fenugreek Seeds        :  Half teaspoon
Turmeric powder        :  Half teaspoon
sunflower oil               : 3-4 table spoon [100 ml]


How to convert these ingredients into a pickle ?

• Clean Lapsi and then boil it for about 10 - 12 minutes only. Its a very soft fruit so its skin cracks up very fast.  When you boil it put only one cup of water [ 275 ml ] on it and a teaspoon of sea salt. You can use that water later on when you mash the pulp.
• Keep it aside once its skin opens up.
• Clean green chilies and put it in mixture to make fine paste.
• Once lapsi cools down then mash it using fork or your hand. If you do not like its pit then you can remove it. But, let me tell you, you may like to suck its pit when you enjoy the sweet pickle. If you consider yourself royal then you can also remove the skin of it. However, I like the taste of it in any form so I keep it on my pickle.
• In another pan heat oil. Put fenugreek seeds on it, when its color is brown then add annis seeds [ Sauf ] and wait until both color is golden brown.
• Add green chili in the pan and stir it for about  three minutes.
• Add all the sugar in it and stir it until it melts well.
• Add the mashed lapsi on it. Stir it well and mix properly with the suger and chillies.
• Cook it for about ten to fifteen minutes, so that all the sugar and salt will enter into the soft and sour lapsi pulp.
• After that gas off and keep the lid on until it cools down.

Now, your Sweet lapsi pickle is ready !

 

Note : 

1. use the hard anodized cookware to cook sour and acidic fruit. other metal vessel are not suitable for sour fruit like lapsi, lemon or amala.  
2. This is a fresh pickle which can be ready to eat once its cooked but you can also put it in glass or plastic bottle. 
3. Unlike other pickles its not something you can enjoy with rice.  You can enjoy this tasty and delicious pickle when you feel sleepy during day time. 
4. Do you know you can make a different pickle using only the skin of this sour and tangy fruit ? go ahead and try this one.