Churpi ko Achar

About Churpi Achar

Churpi ko Achar is a traditional recipe that you can find different regions of the Southwest Asia such as Sikkim, Nepal and in some Himalayan regions. In countries such as Bhutan, Tibet, Darjeeling and Kalimpong, people usually eat this as a side dish in their meals. This pickle recipe is easy and quite simple. As for the ingredients, the churpi cheese also known as Sikkimese cottage cheese is the main ingredient in this recipe along with some green chili, red chili powder, mustard oil, onions, tomatoes, ginger, garlic and some spices.Traditionally, we make this cheese from Yak milk but you can also use other alternatives such as cow milk, buffalo milk, curd or buttermilk because they work amazingly too.

How to make Chhurpi pickle?

There are two varieties of Churpi. So, we make the soft variety from cow's milk and the hard one from yak's milk. You can use either one of these for Churpi Achar. They both are toothsome. Now let's talk about the yummy Churpi ko Achar. It is one of the best pickles i have ever eaten and I'm quite sure you're gonna love it too. The thing which makes this Achar truly special and outstanding from other pickles that are out there is that you actually don't need to ferment this one. You can cook and serve it directly. You don't have to wait for five or six weeks in order to eat this dish. Just make it in a few minutes and serve it hot and enjoy with your family and friends. It is a type of pickle which we usually eat as a side dish, a snack, sabzi and even in as an ingredient in a soup. That is really amazing. People often eat this in Nepalese or Sikkimese cuisine. I would love to share this Churpi mula Achar with you. Trust me it's so much better to eat this rice and chapatti. Let's go for it!