Sikkim Gundruk Ko Achar Fermented Green Pickle Sour Condiment

Method

1. 1

   Soak the dried gundruk in 1 cup warm water for 15 to 20 minutes until fully rehydrated and softened.

2. 2

   The soaking water will be deeply sour — taste a little.

3. 3

   Drain and squeeze firmly to remove all excess water.

4. 4

   Finely chop the rehydrated gundruk.

5. 5

   In a bowl combine the chopped gundruk with very finely chopped green chillies, finely chopped onion, mustard oil, lemon juice and turmeric.

6. 6

   Mix well. The gundruk is already sour from fermentation — the lemon juice adds brightness rather than sourness.

7. 7

   Taste before adding salt — gundruk is already quite salty from the fermentation process.

8. 8

   Add fresh coriander. Mix.

9. 9

   Serve immediately as a condiment alongside rice, dal, and any main preparation.

10. 10

    Gundruk ko achar is the everyday table condiment of Sikkimese Nepali households.