Lapsi ko Achar ~ Nepali Hog Plum Pickle

Lapsi also know as Nepali Hog Plum is a fruit which is native to Nepal. It is used to make pickles and sweets. The fruit is rich in Vitamin C  and has a tart flavor. This sweet pickle is a special favorite of mine and I make lots of it when the fruit is in season. It is found in abundance and can be preserved for a long period. The only problem is that my family eats it up too quickly 🙂 🙂 !  Happy Cooking !

Prep Time : 20 mins                                  Cook Time : 20 mins 


  • 1 Kg Lapsi fruit
  • 400 gms Brown Sugar / White Sugar
  • 3 Tablespoons Dried Coconut, sliced and chopped into medium size pieces
  • 1 ½ cup Raisins
  • 2 Tablespoon Red Chilli Powder
  • 1 Teaspoon Turmeric Powder
  • ½ Teaspoon Asafetida (Hing)
  • 12 green Cardamoms
  • 1 Teaspoon Fenugreek (Methi) Seeds
  • 2 Teaspoons Fennel (Sauf) Seeds
  • ½ cup Vegetable Oil
  • 5-6 Whole Dried Red Chillies
  • ½ Teaspoon Jimbu ( Optional)
  • 2 sticks Cinnamon ( 1 inch pieces)
  • 2 -3 Bayleaves (Tej Patta)
  • ½ Teaspoon Szechwan pepper (Timmur) powder (Optional)
  • 8 Cloves
  • Salt as per taste


  •  Boil the Lapsi fruit for 15-20 mins or until the fruit is tender and the skin peels off easily. The fruit should not be overcooked as the pulp and seeds should be intact. Remove the skins when it cools down and set it aside.
  • Add the sugar and bay leaves with 2 cups of water into a pan and boil it till the sugar dissolves and a sugar syrup is formed. I usually use brown sugar as it gives a nice caramel color to the pickle but you can use regular white sugar as well. Take the seeds out of the green cardamom, crush it coarsely and add it to the sugar syrup.
  • Heat the oil in a pan and when it is medium hot, add the dried chillies, fenugreek seeds and jimbu and fry for few seconds.
  • Then add in the raisins, cinnamon, coconut slices, fennel seeds, cloves, turmeric and asafoetida and fry for 10-15 seconds. The raisins will all plump up.
  • Then add the peeled lapsi fruit, chilli powder, salt and timmur. Fry for a minute and add in the sugar syrup and mix well. Keep stirring and cook for 10 – 15 mins till the pickle thickens up.
  • Adjust salt, sugar and chillies according to your personal preference. Let the pickle cool and then place it in a clean jar. Enjoy