Methi Achar is a traditional Nepali pickle made from fresh fenugreek leaves, blended with mustard oil, spices, and a touch of tanginess. Known for its slightly bitter yet aromatic flavor, this achar adds a unique, zesty, and wholesome twist to rice, lentils, and everyday meals.

Green Chilly Achar is a fiery Nepali pickle made from fresh green chilies marinated in mustard oil and traditional spices. Known for its sharp, tangy, and spicy flavor, this achar adds a bold kick to rice, lentils, and curries, making every meal vibrant and flavorful.

Karela Achar is a traditional Nepali pickle made from thinly sliced bitter gourd, marinated with mustard oil, spices, and a touch of tanginess. Known for its distinctive bitter yet flavorful taste, this achar adds a unique, zesty punch to rice, lentils, and everyday meals, making it both healthy and delicious.

Mushroom Choila Achar is a flavorful twist on the traditional Nepali choila, made with tender, smoky mushrooms tossed in mustard oil, fresh herbs, and a blend of spices. This achar captures the signature tangy, spicy, and slightly charred taste of choila while offering a hearty, vegetarian-friendly option. Perfect as a side dish or snack, it adds a bold, earthy punch to any meal.

Aap ko Varuwa Achar is a classic Nepali-style ripe mango pickle known for its irresistible sweet, tangy, and mildly spicy taste. Made by blending fresh mango pulp with mustard oil, jaggery, and aromatic spices, this achar delivers a smooth, spreadable texture and a burst of tropical flavor. It’s a perfect companion to rice meals, snacks, or even as a flavorful spread.

Katar Achar is a traditional Nepali pickle prepared from fresh banana stem (katar) marinated with mustard oil, sesame, and aromatic spices. Known for its crisp texture and mildly tangy-spicy flavor, this achar is both refreshing and nutritious. It’s a beloved side dish that adds a crunchy, earthy twist to rice, lentils, and everyday Nepali meals.

Tama ko Achar is a classic Nepali pickle made from tender bamboo shoots, mustard oil, and a blend of traditional spices. Known for its tangy, slightly sour, and spicy flavor, this achar is a staple side dish in Nepali cuisine. Often mixed with potatoes, sesame powder, or fried soybeans, it delivers a unique earthy aroma and crunchy texture that perfectly complements rice, lentils, and curries.

Tender fish pieces blended with bold Nepali spices.
A tangy, spicy, and savory delight in every spoonful.
Perfect side dish to lift everyday meals.
Maya Ra Masala’s Fish Pickle is tradition with a twist of the sea.