Ecomely

Language

Bhuttan ko achar (grilled corn achar): recipe illustration
Sauces & basics

Bhuttan ko achar (grilled corn achar)

A crunchy, spicy Nepali condiment made from grilled corn kernels pounded with chili, sesame and salt. It accompanies dal bhat meals and grilled dishes.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

105 kcal per serving

Protein
2.1 g
Carbohydrates
10.7 g
of which sugars
3.1 g
Fat
5.5 g
of which saturated fat
0.7 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dry-roast the corn kernels in a very hot pan for 5 to 6 minutes, stirring, until golden in spots.
  2. Dry-roast the sesame seeds for 1 minute until fragrant.
  3. Pound the corn, sesame, chilies, garlic and salt in a mortar, or pulse briefly to keep a slightly grainy texture.
  4. Add the lemon juice, oil and spices, mix and let rest 10 minutes before serving.

Variations and tips

With what you can find here. Canned corn pan-fried until toasted works perfectly in place of fresh corn.

More ideas

Achar d'ortie (सिस्नुको अचार)30 min · 4 serv. · budget-friendlyAaloo ko achar (achar de pommes de terre)30 min · 4 serv. · budget-friendlySorrel achar (Chukaa ko achar)15 min · 4 serv. · budget-friendlyAloo ko sadeko (spiced potato salad)35 min · 4 serv. · budget-friendlyAloo tama sadeko (potato and bamboo shoot salad)35 min · 4 serv. · budget-friendlyBhaat ko achar (rice pickle)25 min · 4 serv. · budget-friendlyBhatmas ko sadeko (भटमास को सादेको)25 min · 4 serv. · budget-friendlyBodi ko sadeko (black bean salad)55 min · 4 serv. · budget-friendly

Original Ecomely recipe.