Philunge ko Achar (Niger Seeds Pickle)

Description

Filunge ko Achar (also spelled filunge or fillinge) is a traditional Nepali-style dry pickle made from roasted niger seeds mixed with chili, salt, and sometimes lemon juice. Unlike wet pickles stored in oil, this one is stir-fried or sun-dried, resulting in a crunchy, savory condiment with a distinct nutty aroma.

Why It’s Loved

• The roasted niger seeds provide a unique nutty flavour and aroma, very different from typical mustard- or sesame-based pickles.

• It’s convenient and shelf-stable, often enjoyed with rice, roti, puri or as a side with Dal‑Bhat.

• It brings both texture and spice into meals—ideal for adding contrast to plain dishes.

How to Use It

• With Rice or Bhat: Sprinkle the achar over steamed rice + dal for an instant flavour boost.

• Street-Snack: Mix with puffed rice (muri) and chili for a homemade chatpate.

• Side for Roti/Puri: Use it as a quick spicy accompaniment to bread or flatbreads.

• Spice up Curries: Add a spoon into vegetable curries or lentils toward the end to deepen flavour.

Health & Practical Benefits

• Because it’s dry and roasted, it uses less oil and fewer preservatives compared to many pickles.

• Offers nutty and slightly oily seed fat, which adds richness without heaviness.

• Easy to store and travel with—great for households or kitchens that prefer low-maintenance condiments.