Lapsi Pickle

Lapsi is one the of the most loved fruit here and this available abundantly during the season. this is sour and acidic in its nature which makes it perfect to make its pickle. In recent times we have shared with you two types of its pickle. But we can have more variety of it as pickle than just one or two. here is one more way to make its pickles.

Ingredients :

Lapsi                                                       : 500 grams 

Salt [mix of white and black]                    : as per taste

Sugar                                                       : 200 grams

Asafoetida                                               : a pinch of it

Red chili powder                                      :  one teaspoon

Dry Red chili                                            :  3 nos

Fenugreek seeds                                      : 1/4 of the teaspoon
Mustard Oil                                              :  two table spoon


How to convert it into pickle ?

• Boil lapsi and let it cool down for about ten minutes.
• After that remove the skin of it.
• Mash it when its still hot so that we can get most of the gooey part from the pulp.
• Remove the seeds from it.
• Add a cup of water if you find it bit thicker as paste.
• Mix salt, sugar, chili and asafoetida on it and mix it all.
• Heat the oil and put fenugreek seeds on it. 
• Once the color of fenugreek seeds becomes black then put red dry chili and turmeric  powder on it.
• Now, pour that hot oil over the mix of lapsi mash. 

Now your pickle is ready ! 

The recipe is shared by Ramina Bajracharya. She is a fashion designer, a mother,  a housewife and food lover herself. She belongs to Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of  gourmet.