Lapsi ko Achar is a hot, spicy and sweet flavored pickle. It is one of the most popular among all Nepali fruit pickles, can be prepared very easily using sugar and lots of spices in it. It can be served immediately or can be placed in a glass pot or plastic pot over the sun for days or weeks which makes the rich brown pickle tastes even more spicy and tangy.


  1. 300 g lapsi (Hog Pulm)
  2. Five tablespoon oil
  3. 50 g sugar
  4. A Glass of water
  5. One tablespoon cumin seed and powder
  6. Red chili powder (as per your taste)
  7. One tablespoon turmeric powder
  8. Salt for taste
  9. One tablespoon methi or fenugreek seeds

Let’s make it

1: First of all, take a pot and  boil 300 g of lapsi for 10 minutes

2: Then separate the rest of the remaining water and lapsi, let it cool down for 15-20 minutes

3: After that slowly peel of the cover from lapsi

4: Heat up 5 tbsp of oil in a wider pan and add some cumin seeds and fenugreek seeds (methi)

5: Once the methi turned black, add 1 tbsp of turmeric powder and immediately add lapsi over it

6: Then add some chili powder, cumin powder, salt and stir it properly

7: Add 50 g of  sugar and mix it properly, if you like more sweetness then add more sugar in it

8: Then add the leftover water (while boiling) in it and let it cook for 3-4 minutes

9: And it’s ready to serve 🙂

Spicy homemade lapsi ko achar