How to Make Traditional Fermented Lapsi Pickle | Nepali Felingae Ko Achar Recipe herdinu hola hai ☺️

Learn how to make authentic Felingae Ko Achar, a traditional Nepali fermented lapsi pickle, known for its tangy, spicy, and unique flavor. Perfect as a side dish or a snack, this pickle is a must-try for anyone who loves Nepali cuisine!

In this video, we’ll walk you through the step-by-step process:
• Fermenting fresh lapsi to bring out its signature tangy taste.
• Preparing the perfect spice blend using mustard oil, fenugreek seeds, turmeric, and chili powder.
• Combining everything to create a mouthwatering pickle that you can store for weeks!

🌟 Ingredients You’ll Need:
• Fresh lapsi (Nepali hog plum)
• Mustard oil
• Fenugreek seeds (methi)
• Turmeric powder
• Red chili powder
• Sesame seeds (optional)
• Salt & sugar (to taste)

👉 Whether you’re a beginner or an experienced cook, this recipe is simple to follow and delivers an amazing flavor burst.

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