Why Kalkatiya Aam is the Best Mango for Traditional Bihari Pickles
by Kalpana Jha on Jun 07, 2025
Namaste Ji 🙏
It's peak summer here in Darbhanga, and that means one thing—pickle season has begun.
At JhaJi Store, we've been making mango pickles from varieties like Malda, Bijju, and Langra. But this year, it’s Kalkatiya aam that led the way.
The summer arrived early, and so did this mango—firm, sour, and perfect for achaar. So, let me tell you what makes it the best mango for pickles, especially the kinds we make here in Mithila.
Why Kalkatiya Aam Is Ideal for Aam Ka Achar
Kalkatiya aam typically arrives toward the end of June or early July, after other mango varieties. But this year, the summer came early, helping us source it much earlier than usual for pickle making.
And unlike mangoes meant for desserts or juices, Kalkatiya aam is built for pickle making. It has a thick green skin that holds up in the sun and a firm, fibrous pulp that soaks up mustard oil and spices and matures over time without losing its texture.
In a place like Mithila, where homemade pickles are a kitchen staple, mangoes like Kalkatiya aam have been trusted for generations.
Whether it's sun-drying, stuffing, or grating—the mango responds just the way a home cook needs it to: firm, predictable, and easy to work with.
And when you're preparing hundreds of jars at JhaJi Store, that consistency matters even more.
What Is Kalkatiya Aam?
Kalkatiya is a regional mango from Darbhanga and nearby areas of Bihar. You’re more likely to spot it in a local mandi than in a supermarket. It may not be famous across India, but it’s deeply familiar in north Bihar kitchens.
The mango is small to medium-sized, with a fibrous texture and strong sourness. This gives it the durability needed to stand through sun-drying and long-term oil-based preservation. It doesn’t spoil easily, and its tangy flavor only deepens with time.
Comparing Mango Varieties for Pickling
Mango Variety |
Sourness |
Firmness |
Dries Well |
Pickle Suitability |
Kalkatiya |
High |
High |
Yes |
✅ Traditional Bihari pickles |
Malda |
Medium |
Medium |
Not ideal |
☑️ Grated/sweet pickles |
Langra |
Low |
Soft |
No |
☑️ Quick-use chutneys or grated achar |
As you can see, Kalkatiya aam stands out as the best mango for homemade pickles—firm, sour, and forgiving.
What We Make with Kalkatiya Aam at JhaJi Store
We use this mango to create four of our best-selling Bihari pickles:
Each jar is made in small batches using locally sourced mangoes from farmers around Darbhanga.
A Quick Tip: How We Use Kalkatiya Aam for Achar
We start by cutting the mango into uniform pieces. Some are left as cubes, others grated or kept whole for stuffing.
Then we sun-dry them to reduce moisture. After that, they’re mixed with mustard seeds, methi, red chili powder, haldi, and ample sarson ka tel.
Finally, they’re left to cure under the sun—just like it’s been done for generations in Mithila.
If you wish to see the entire process in detail, check out Mithila Special Mango Pickle
Built for Pickling: What Makes Kalkatiya So Reliable
This mango doesn’t rot easily. It doesn’t get mushy. It stays solid after drying. It absorbs spices beautifully. And it keeps its taste even after months in a jar.
I remember my own mother insisting we use Kalkatiya for pickles every year. It’s the mango we still use today at JhaJi Store—no fuss, just reliable results every single time.
This Year’s Season Came Early
In 2025, Kalkatiya aam hit the markets by mid-May. Langra and Malda were still on trees. That gave us a head start. Our team was already sun-drying, mixing masalas, and filling jars when others were just beginning to source mangoes.
And yes, our first jars were out before the first monsoon showers—sharp, spicy, and ready for your plate.
Craving a taste?
Check out our Mango Pickles Collection at JhaJi Store.
Did you know that there are over 40 varieties of mango apart from Kalkatiya aam? We have tried to cover some in one of our blog. Do check it out here.
We have also made a list of top 5 must-try mango dishes from India.
FAQs – Kalkatiya Aam & Pickle Making
What makes Kalkatiya aam mango ideal for pickles?
It’s firm, fibrous, and sour. It holds shape and flavor over time.
How is Kalkatiya aam different from Langra or Malda?
It’s more sour and more durable—perfect for sun-drying and long curing.
Where is Kalkatiya aam found?
Mainly in Darbhanga and mandis across north Bihar.
Can I make homemade achar with Kalkatiya aam?
Yes! It’s the go-to mango for traditional Bihari pickles.
Are all your 2025 mango pickles made with Kalkatiya Aam?
Yes. This year’s pickles are all made from fresh, early-season Kalkatiya mangoes.