Spicy Nepali Tomato Radish Pickle (Fatke Achar) Recipe

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers offer a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has health benefits, while white vinegar is cost-effective.

Chop tomatoes and radishes into small pieces.

Finely chop green chilies, ginger, and garlic.

Heat mustard oil in a pan over medium heat until smoking.

Add fenugreek seeds and cumin seeds; sauté until fragrant, about 1-2 minutes.

Mix in chopped tomatoes, radishes, green chilies, ginger, and garlic.

Stir in turmeric, salt, and sugar; cook until tomatoes soften, about 5-7 minutes.

Remove from heat and let cool to room temperature.

Add vinegar and lemon juice; mix well.

Transfer to a clean jar and seal tightly.

Allow to ferment at room temperature for 2-3 days.

Store in the refrigerator for up to a month before serving.

Cooking Techniques

Spice Level: