Chicken Pickle  

Chicken pickle is made from small pieces of cooked chicken mixed with spices like turmeric, cumin, chili, fenugreek, mustard oil, and lemon juice or vinegar. It’s spicy, tangy, and rich in flavor. The oil helps preserve it for a long term.its a fovorite among non-vegetarians and a often eaten with rice,sellroti or chiura(beaten rice)

🐃 2. Buff Pickle (Buffalo Pickle)

Buff pickle uses boiled or fried buffalo meat, cut into small cubes, and mixed with spices such as chili powder, garlic, ginger, and timmur (Sichuan pepper). It has a strong, deep flavor and is slightly chewy. This pickle lasts long when stored properly and is popular in Newar and other communities that consume buff meat.

🌿 3. Timmur Chhop

Timmur (Sichuan pepper) has a unique numbing and citrusy taste. Timmur chhop is made by grinding timmur with chili, garlic, salt, and oil. It’s often served as a condiment rather than a side dish. It’s aromatic, tangy, and gives a tingling sensation on the tongue—perfect with momo or rice.

🐟 4. Fish Pickle

Fish pickle is made from small dried or fried fish mixed with mustard oil, chili, turmeric, and lemon juice. It has a salty, spicy, and slightly smoky flavor. It’s rich in protein and omega-3 fats. This pickle is popular in regions near rivers or lakes, where fresh fish is available.

🌶️ 5. Akabare Pickle (Dalle ko Achar)

Akabare, also called dalle, is a round red chili known for its extreme heat. The pickle is made by crushing the chilies with salt, oil, and sometimes garlic, ginger, and lemon juice. It’s fiery, tangy, and aromatic. Dalle achar is a signature Nepali condiment, served with almost every meal.

🧄 6. Garlic Pickle

Garlic pickle is made by frying or fermenting whole garlic cloves in oil with chili, salt, turmeric, and sometimes lemon or vinegar. It’s aromatic, spicy, and a little tangy. Garlic achar is believed to have health benefits—it boosts immunity and aids digestion.

🔥 7. Dalle Paste Achar

This is a smooth paste version of the akabare (dalle) chili pickle. The chilies are ground into a fine paste with mustard oil and salt, creating a thick, spicy spread. It’s convenient to use as a dip, spread, or side dish and lasts for months in airtight containers.