Authentic Bihari Mango Pickles Handmade in Mithila
Made from fresh Kalkatiya mangoes and sun-dried in the traditional Mithila style, our pickles bring the real taste of home to your table.
Our latest batch of Aam ke Achars is now in stock. Made from this season's fresh raw mangoes, we offer mildly spicy, tangy, and sweet varieties to suit everyone in the family.
Not all mango pickles are created equal. Our Bihari aam achar carries the legacy of Mithila. This carousel shows our three main varieties: Kuccha Mango (Grated), Khatt-Meethi, and the Mithila Special.
What makes aam ka achar special for you? Is it the tangy flavour with dal-chawal, the fragrance of mustard oil, or a memory from your hostel days? For us, it's a time machine in a jar.
Richa Ji shares how our Mithila Special mango pickle reminded her of her childhood, when she would enjoy kachori and aloo with aam ka achar on Sundays. Thank you for sharing your beautiful memories with us.
The classic Bihari aam ka achar. Raw mango is chopped and pickled with mustard oil, methi, saunf, and other local spices to create this sharp, tangy classic that completes every meal.
Murabba is a sweet preserve made by cooking firm mango pieces with sugar until they are translucent. Flavoured with cardamom or saffron, it's best enjoyed with parathas or as a sweet post-meal bite.
What all can you make with raw mango? From tangy amchoor and refreshing aam panna to our classic achar, the humble raw mango is a magical ingredient in our kitchens.
We use locally grown Kalkatiya mangoes from Bihar for our pickles. This variety has a sharp tang, a firm and fibrous texture that holds its shape after sun-drying, and a natural aroma that enhances the achar's depth.
What makes the Kalkatiya Aam unique for pickle making? This carousel explains the special properties of this local Darbhanga mango that we use in our pickles.
Grown in the hot summers and fertile plains of Darbhanga, the Kalkatiya mango develops a tough, tangy, and reliable character, making it perfect for our traditional pickles.
About Our Mango Pickles: The Taste of Summer
What makes our mango pickle unique is the specific Kalkatiya mango we source from local Bihar farms. These mangoes have a fibrous texture and thick skin that holds its shape perfectly during our 10 to 15 day sun-drying process, ensuring every bite has that firm, satisfying crunch you remember from childhood.
We don't use factory machines or artificial preservatives. Instead, we follow the traditional parampara of pickle making that we learned from our nani and dadi in Mithila.
The Process
Every mango we pick is sun-dried for 10 to 15 days. This is crucial because it allows the moisture to evaporate naturally, concentrating the tanginess and ensuring the pickle lasts for months without chemical preservatives. We roast and grind our own masalas at home, never using store-bought spice mixes, and soak everything in pure mustard oil (Kacchi Ghani).
Our Varieties
We craft our mango pickles in a few distinct styles, each reflecting a different childhood memory:
- Mithila Special: The classic chunk-based pickle, spicy and robust.
- Sookha Bharua: A dry, masala-heavy variety for those who prefer less oil.
- Kuccha Mango: Grated mango that works perfectly as a quick side for dal-chawal.
- Khatt-Meethi: A sweet and tangy preserve often eaten with parathas.
How to Store
Whether you choose our premium glass jars for that old-school feel or our travel-safe plastic jars, keep the pickle in a cool, dry place. Always use a clean, dry spoon to avoid moisture getting into the jar. If you are moving or sending this as a gift to someone living away from home, our plastic jars ensure the oil stays safely inside.
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