Sisnoko achar, or the stinging nettle pickle, happens to be one of the most traditional Nepali pickles, prepared with stinging nettles. This earthy and healthy pickle tastes unlike any other and is overflowing with nutrition. Here is how you can prepare it:
Ingredients:
- Fresh leaves of sisnu, the nettle: 2-3 cups
- Tomatoes: 2 medium, finely chopped
- Garlic: 3-4 cloves, minced
- Ginger: 1-inch piece, minced
- Green chilies: 2-3, finely chopped
- Mustard oil: 2-3 tablespoons
- Fenugreek seeds, methi: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Cumin powder: 1/2 teaspoon
- Coriander powder 1/2 teaspoon Salt To taste Lemon juice 1-2 tablespoons, optional Fresh coriander leaves A handful, finely chopped Instructions Prepare the Nettle Leaves: Since the fresh nettle leaves sting, use gloves to handle them. Wash the nettle leaves well in cold water to rid off the dirt.
- Bring a pot of water to a boil and blanch the nettle leaves for about 2-3 minutes. This will remove their stinging properties. Drain the leaves and rinse in cold water. Squeeze out any excess water and chop the leaves finely.
Base Preparation :
- In a pan, heat the mustard oil until it starts to smoke slightly. This helps reduce the pungency and enhances the flavor.
- Add the fenugreek seeds to the hot oil and let them crackle till they turn dark brown in color. Be careful that they do not get burnt.
Cook the Masala:
- Add the minced garlic, ginger, and green chilies to the pan and sauté until fragrant.
- Add the chopped tomatoes, turmeric powder, cumin powder, coriander powder, and salt. Cook till the tomatoes turn soft and the oil starts separating from the masala.
Add the Nettle Leaves:
- Now add the chopped nettle leaves in the pan. Mix well so that the nettles are well coated with the masala.
- Let cook for about 5-7 minutes, till the leaves are well combined with the spices and tomatoes.
Finish and Serve:
- Once the achar is cooked and well combined, taste and adjust the seasoning. You can add lemon juice for extra tanginess if desired.
- Garnish with freshly chopped coriander leaves.
Serve:
- Serve Sisnoko achar with rice, dal, or any Nepali meal. You can have it with sel roti, roti, or just as a condiment with snacks.
Tips:
- As the fresh nettle leaves can sting, handle them carefully. The process of blanching will help destroy the stinging property.
- You can adjust the amount of green chilies to modify the spice factor.
- Otherwise, if not mustard oil, use any other oil you want to cook with—but it's the 'mustard oil' flavor that gives it the authentic Nepali taste.
- Sisnoko achar can be stored in the refrigerator for several days and enjoyed cold or at room temperature.
Now, enjoy your homemade Nepali-style Sisnoko achar!