Gundruk Bhatmas Achar (Nepali Pickle)

Ingredients

• 360 ml (1 1/2 cups)gundruk
• 80 ml (1/3 cup)white soybeans
• 80 ml (1/3 cup)finely chopped onion
• 5 ml (1 tsp)minced ginger
• 5 ml (1 tsp)minced garlic
• 2chopped green chillies
• 2.5 ml (1/2 tsp)ground turmeric
• 2.5 ml (1/2 tsp)ground cumin
• 2.5 ml (1/2 tsp)ground coriander
• 2.5 ml (1/2 tsp)Kashmiri red chilli powder
• 2.5 ml (1/2 tsp)fenugreek seeds
• to tastesalt
• 7.5 ml (1/2 tbsp)lemon juice
• 1.25 ml (1/4 tsp)Sichuan pepper (timmur)
• 15 ml (1 tbsp)mustard oil or vegetable oil
• 30 ml (2 tbsp)chopped coriander
• 45 ml (3 tbsp)black sesame seeds, roasted and powdered
• 480 ml (2 cups)water, for soaking the gundruk
• 15 ml (1 tbsp)water, to reduce dryness while mixing

Instructions

1. 1

   Soak the gundruk

   Soak the gundruk in the 480 ml water for 5–10 minutes. Rinse with cold water to remove any impurities, then squeeze out the excess water.

2. 2

   Roast the soybeans

   Heat a pan over medium-high heat. Add the soybeans to the hot, dry pan and roast until lightly browned, then set them aside.

3. 3

   Combine the ingredients

   In a bowl, combine the roasted soybeans, gundruk, onion, ginger, garlic, turmeric, Kashmiri red chilli powder, Sichuan pepper and lemon juice.

4. 4

   Heat the oil

   Warm the oil in a pan over medium heat.

5. 5

   Bloom the spices

   Add the fenugreek seeds and let them splutter for 1 minute. Stir in the green chillies, ground coriander and ground cumin, and cook for a further minute.

6. 6

   Mix in the oil

   Pour the hot oil and spices into the bowl, add the powdered sesame seeds and combine.

7. 7

   Season and finish

   Add salt and coriander, then mix thoroughly. Add 15 ml water and mix again before serving.

What is gundruk bhatmas achar?

Gundruk bhatmas achar is a Nepali pickle made with gundruk, fermented leafy greens, and bhatmas, or soybeans. It brings sour, savoury and spicy flavours together as a side for rice.

This version pairs the greens’ tang with roasted soybeans and ground black sesame. A final pour of hot, spiced oil helps bring the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 4g protein, 8g carbs, 5g fat.

Soybeans contribute protein and some of the carbohydrates, while the gundruk and sesame also add carbohydrates; most of the fat comes from the sesame and oil. Serve a moderate spoonful with rice and add dal or vegetables to make a more rounded plate.

Choosing the key ingredients

Gundruk: This fermented leafy vegetable is the pickle’s distinctive tangy base. Rinsing and squeezing it after soaking removes grit and excess water.

Soybeans: White soybeans are roasted until lightly browned, which adds a nutty note and a firmer bite. Keep them moving so they brown without scorching.

Timmur and sesame: Sichuan pepper, known as timmur in Nepal, contributes a distinctive peppery aroma. Roasted black sesame adds a deep, nutty flavour and helps give the mixture body.

Soak and squeeze the greens

A 5–10 minute soak softens the gundruk before it is mixed with the other ingredients. Rinse it in cold water, then squeeze it well so the pickle does not become watery.

The greens should be pliable but not dripping. If they still seem gritty, rinse them again before squeezing.

Roast the soybeans carefully

Use a dry pan over medium-high heat and roast the soybeans until lightly browned, as directed. A little colour is enough; dark patches can taste bitter.

Set the beans aside once roasted so they do not continue cooking in the hot pan. They will be mixed into the bowl with the gundruk.

Make the spiced oil

Warm the oil over medium heat, then add the fenugreek seeds and let them splutter for about a minute. Stir in the green chillies, cumin and coriander and cook for another minute.

Pour the hot oil and spices over the bowl mixture. This step distributes the spices through the pickle, so pour carefully and mix well afterwards.

Check the texture and seasoning

Once the sesame powder, salt and coriander are mixed in, add the measured water and combine again. The finished pickle should be moist and evenly mixed, not swimming in liquid.

Taste for salt before serving. The gundruk is already tangy, while the chilli and timmur bring heat, so adjust the balance at the table if needed.

Serve it with rice

Serve the pickle alongside steamed rice as a strongly flavoured accompaniment. Its tang, spice and nutty notes also work well as part of a meal with dal or vegetables.

The recipe makes seven servings, so offer it as a side rather than treating each portion as a full meal.

Recipe notes & tips

• Measure the soaking water separately so you can reserve the final tablespoon for mixing.
• Squeeze the rinsed gundruk thoroughly before adding it to the bowl.
• Roast the soybeans in a dry pan and remove them once lightly browned.
• Have the bowl ingredients ready before heating the oil and spices.
• Add the final water gradually if you prefer a less moist pickle.

Variations

• Adjust the heat: Use fewer green chillies for a milder pickle.
• Choose the oil: Use mustard oil for its distinctive flavour or vegetable oil for a more neutral result.
• Add more tang: Stir in a little extra lemon juice to taste.
• Change the texture: Crush some of the roasted soybeans before mixing for a less firm bite.
• Serve as a side: Pair with rice and dal for a more substantial meal.

Common mistakes to avoid

• Skipping the rinse: Grit can remain on the gundruk; rinse it with cold water after soaking.
• Leaving the greens wet: Excess water can dilute the pickle; squeeze the gundruk before mixing.
• Scorching the soybeans: Dark brown beans may taste bitter; stop roasting when they are lightly browned.
• Overheating the fenugreek: Burnt seeds can turn bitter; keep to medium heat and watch them as they splutter.
• Adding water all at once: The mixture may become too loose; add the measured water and mix thoroughly.

How to store

Store leftovers in a covered container in the fridge and use within 3 days. Serve chilled or bring to room temperature; if warming, heat gently and stir, adding a small splash of water if it seems dry.

Frequently asked questions