About Artisanal Mithila Pickles (Achar)

Why These Pickles Hit Different

I started JhaJi because ghar ka khaana (home food) just hits different, especially when you’re far from Bihar. For me, every jar is more than just achar - it’s pure nostalgia, made with the same traditional Maithil recipes my nani-dadi used.

How I Make It

• No factory stuff here, bas ghar ki rasoi (just home kitchen). All my pickles are handmade in small batches by the women from our community in Mithila.
• Sun-dried Mithila achar: Each batch takes its own sweet time, drying in the dhoop (sun) for 10-15 days. That’s where the flavour really comes from.
• Homemade mustard oil pickles - I use only local veggies and fruits, straight from Bihar ke khet (fields), dunked in pure sarson ka tel (mustard oil).
• Spices? I roast and grind them fresh at home. No ready-made masalas.
• No artificial stuff, no preservatives. Only sun, oil, and spices.

Some Flavours You’ll Find

• Authentic Bihari mango pickle: Classic spicy mango, sweet-sour khatt-meetha, grated kuccha mango, and dry stuffed aam.
• Unique picks like jackfruit (kathal), stuffed red chilli, amra (hog plum), grated oal (yam), and amla (gooseberry). Some are seasonal, so they’re not always in stock.

Packaging That Travels

Choose glass jars for that old-school feel, or lighter, travel-safe plastic jars if you move around a lot. Both keep your achar safe and fresh.

Best Ways To Eat

Dal-chawal, roti, paratha, poha, or even just bread - my achar goes with pretty much anything. If you’re missing home, you’ll know the feeling.