Achar or Chutney is one of the crucial groups of food in Nepali cuisine. Pickle is a big group of food which differs with respect to its flavor, usage, textures, and/or ingredients. Pickles are really different than anything western cuisine has to offer. They may act as relish, sauce, dressing, appetizer or condiments. Pickle is considered an essential part of not only Indian meal but also any other South Asian meal.

Pickles are one of the traditional recipes so there are thousand of varieties of pickle. Usually an ethnic group or family has its own traditional variety of pickles. Nowadays many varieties of pickles are available commercially in Kathmandu or outside the Kathmandu Valley.  Usually pickle is marinated and eaten in small amounts to add flavor to meal. It can both be fresh or aged. Pickles can be eaten with everything from rice to burger. Range of ingredient needed to make pickles differ widely. One variety of classic pickles can be made with two or three ingredients while another might take twenty. Similarly, effort and time to make pickles also varies. Some can be made within few minutes while some might take hours and even months to age.

Nepalese people love spice and make some delicious acchars, relished or pickled vegetables such as tomatos, peas, radishes or cucumbers seasoned with lots of garlic, chills, salt and spices. Sometimes grounded roasted seeds or dried fish are added. Acchars come salty, sour, sweet or tangy, all big on flavor such that just a spoonful is needed with the meal.