A fiery-smooth red chilli, a soft-spiced jackfruit—this duo captures the full range of Bihari pickle flavors. Handmade in Mithila, with bold masalas, slow heat, and the unmistakable tang of mustard oil.
These are two of our most loved, most ordered pickles—each one steeped in tradition, and chosen time and again for their bold contrast and unforgettable swad.
🌶 Lal Mirch Bharua Achaar – The Stuffed Firecracker
We start with bright, thick, and ripe Banarasi Lal Mirch (red chillies)—sourced from local farms near Ballia in Uttar Pradesh.
First, we trim the tails and gently slit each one to scoop out the seeds. These very seeds go back into the masala later, giving it a deep, roasted flavor.
🧄 The Stuffing:
We roast and grind mustard seeds, cumin, nigella, carom, fenugreek, coriander powder, red chilli powder, turmeric, amchoor, black salt, and kala namak.
Then, we add the seeds from the mirch and mustard oil to create a masala that's both tangy and bold.
Each chilli is stuffed—by hand, one at a time. It’s a slow, careful job. The chillies are then sun-dried for 7–10 days in bamboo soup trays, turning slippery, lustrous, and full of masala.
Final Swad: Masaledar, lightly spicy, tangy, juicy with a bite.
🍈 Kathal ka Achaar – The Juicy, Meaty Comfort
Kathal is tricky—it can't be too young or too ripe. We select kathals, each weighing around 3–4 kg, from local farms in Darbhanga and Samastipur, freshly cut and delivered to our kitchen early morning.
🔪 The Process:
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Peeling & Cutting: The raw jackfruit is chopped into small pieces.
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Steaming: To make it soft but not mushy, we steam it briefly.
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Marination: It’s then mixed with turmeric and salt and left undisturbed for 24–48 hours.
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Spicing: We prepare a masala from fennel, cumin, carom seeds, mustard seeds, nigella, hing, amchoor, black salt, and red chilli.
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Blending: The marinated kathal is tossed in the masala, drenched in mustard oil.
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Sun-Drying: It’s laid out in the sun for 10+ days until the kathal soaks up all the flavors and softens.
Final Swad: Tangy, deep, slightly smoky, and juicy with every bite.
🔄 Two Pickles. Two Textures. Infinite Pairings.
These achaar aren't just different—they’re complete opposites in the best way:
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Lal Mirch Bharua: Slippery skin, holds shape, stuffed with bold, roasted masalas.
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Kathal ka Achaar: Juicy chunks, soft texture, masala-soaked, and melts-in-mouth.
Where one brings punch, the other offers comfort.
Perfect pairings:
Lal mirch goes beautifully with poori-bhaaji, paratha, or dal-chawal.
Kathal is a match for khichdi, litti-chokha, or even a plain plate of rice with ghee.
👩🍳 Made by the Hands That Keep Traditions Alive
When you taste these pickles, you’re tasting the skill and care of the women who make them.
For many of these women, this is their first job. Their first financial independence. But they carry centuries of wisdom—recipes from their mothers, techniques passed down by their nanis.
They don’t measure with spoons. They measure with memory.
And that’s why this achaar tastes like it came from your own home.
🌿 Ingredients
Stuffed Red Chilli Pickle:
Red Chilli, Mustard Seeds, Black Mustard, Cumin, Coriander Powder, Fenugreek, Carom Seeds, Nigella Seeds, Amchoor, Kala Namak, Turmeric, Black Salt, Red Chilli Powder, Salt, Mustard Oil
Jackfruit Pickle:
Raw Jackfruit, Mustard Oil, Turmeric, Red Chilli Powder, Cumin, Coriander Powder, Fennel Seeds, Carom Seeds, Nigella Seeds, Yellow Mustard, Black Mustard, Asafoetida, Amchoor, Black Salt, Salt
❓ FAQs
Q: Are these pickles spicy?
A: They're both mildly spicy—enough to tease your palate, not burn it. Lal mirch is more masaledar than hot. Kathal has a mellow spice and juicy bite.
Q: Are the pickles homemade?
A: Yes, entirely. These are prepared in small batches by women in our kitchen in Darbhanga—no machines, no shortcuts.
Q: How should I store them?
A: Store in a cool, dry place. Always use a clean, dry spoon. If you treat it right, the pickle only gets tastier with time.
Q: Do I get to choose the jar type?
A: Absolutely. You can pick between glass or plastic jars—whatever works best for your kitchen.