Authentic Mithila Pickles: Kathal, Oal & More
Sun-dried spices, cold-pressed mustard oil, and recipes from the heart of Mithila. Discover our unique Kathal and Oal pickles, handcrafted in small batches.
Why does everyone love our Kathal Achar? This carousel shares reviews from customers who have fallen in love with the unique taste and texture of our jackfruit pickle.
This video shows the traditional process of making Kathal ka Achar. We steam the jackfruit to make it soft, mix it with coarsely ground spices and mustard oil, and then sun-dry it to perfection.
Jackfruit is a versatile fruit used in many dishes across India. This video showcases seven different jackfruit dishes, including our very own Kathal ka Achaar.
Oal, also known as jimikand or elephant yam, is a hidden treasure of Mithila. This video explains why this root vegetable is a winter favourite, used in everything from sabzis to our special Grated Oal pickle.
Oal has been cultivated for over 5,000 years in India. It's a part of our identity in Mithila, thriving in the winter soils and symbolizing well-being during festivals like Chhath and Sankranti.
In Mithila, Oal is not just a crop; it's a part of our identity. It keeps you warm in winter and is a key part of Chhath and Sankranti feasts.
Oal is a winter staple in Mithila, finding its way into hearty dishes like Oal ki Sabzi and tangy Oal ki Chutney.
Apart from traditional dishes, we use Oal to make something special: our Grated Oal, Ginger & Green Chilli Mix Pickle, handcrafted with care.
This video shares the recipe for a traditional Bihari-style Oal ki Sabzi, made with a tangy mustard-based gravy. It's a cherished part of our winter meals.
This video is a tribute to the farmers and workers of Mithila. It highlights four seasonal flavours that define our region: Lal Mirch, Kathal (jackfruit), Oal (yam), and Amra (hog plum).
About Unique Mithila Flavours: Kathal, Oal, and More
Our Kathal (jackfruit) and Oal (yam) pickles aren't just sides; they’re meals in themselves. Unlike factory-made versions, we steam and sun-dry the chunks for over 10 days to let the mustard oil truly seep in. When you open a jar, you’ll find texture, not pulp—real, fibrous pieces that hold onto the masala just the way our nani-dadi taught us.
Making pickles from ingredients like Kathal and Oal requires a level of patience that commercial brands rarely afford. These aren’t vegetables you can just toss in oil. For our Kathal Achar, we carefully steam the pieces until they reach the perfect consistency, ensuring they remain firm yet soft, and then marinate them in our signature house-ground spice mix. The sun-drying process—lasting 10 to 15 days—is where the magic happens, curing the pickle and developing that deep, pungent kick of Kacchi Ghani mustard oil.
Oal, or Suran, is a winter treasure in Mithila, but it’s notoriously tricky to process because of the itchiness it can sometimes cause. We follow traditional methods—often incorporating a touch of lemon juice or specific sun-drying techniques—to neutralize this, resulting in a clean, earthy pickle that’s a staple in our winter feasts. Whether it's the fibrous, meat-like texture of our Kathal or the grounded, rustic nature of our Grated Oal, these pickles are designed to transform a simple dal-chawal or khichdi into a proper Mithila meal. Because we make these in small batches, the flavors change slightly with the season, just as nature intended. No preservatives, no vinegar, just the honest taste of Bihar.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
Authentic Homemade Achaar Collection
Seasonal and Traditional Vegetable Pickles Delivered Home
7
Unique & Regional Pickles
Authentic Traditional Achar: Recipes From Our Kitchen
29
Traditional Indian Pickles and Achaar
Authentic Winter & Wellness Pickles
More from Artisanal Mithila Pickles (Achar) by JhaJi
More services by JhaJi