Get this pack of 3 different pickles, Mithila Special Mango Pickle, Jackfruit Pickle, and our bestseller Oal Barobar Pickle.
Pickle 1: Mithila Special Mango Pickle
Mithila Special Mango Pickle is the signature pickle of JhaJi Store, made with a rich blend of spices, mustard oil, and raw green Malda Mangoes. Prepared exclusively in May & June, this is a limited stock pickle available till start of winters.
Tastes Tangy, Sour, Spicy, and Masaledaar, this pickle has juicy, pulpy mango chunks, and a thick masala blend that tastes amazing with almost every meal.
Ingredients include Raw Mango, Mustard Oil, Turmeric, Red Chilli Powder, Coriander Powder, Cumin, Nigella Seeds, Carom Seeds, Fenugreek, Fennel Seeds, Yellow Mustard, Black Cumin Seeds, Asafoetida, Salt, Black Salt.
In Mithila, we eat Mithila Special Mango pickle with Poha (also known as Choora Pulao locally).
Pickle 2: Kathal (Jackfruit) Pickle
Made with Kathal locally grown in Mithila, including nearby areas of Darbhanga & Samastipur, the jackfruit is steamed before preparation so that pieces are soft, and easy to eat.
Tastes Spicy, and Tangy. The jackfruits completely absorb the masala and mustard oil to bring out flavours unlike any other pickle.
Ingredients Jackfruit, Mustard Oil, Turmeric, Red Chilli Powder, Coriander Powder, Cumin, Nigella Seeds, Carom Seeds, Fenugreek, Fennel Seeds, Yellow Mustard, Black Mustard, Asafoetida, Aamchor, Black Salt, Salt
In Mithila, Kathal pickle is specially enjoyed with Dal, Chawal, and Aalo Bhujiya.
See Details of Kathal Pickle
Pickle 3: Oal Ginger Green Chilli Mixed Pickle, also known as Oal Barobar
Oal, also known as Jimikand or Suran, is mixed with equal quantities of Ginger, and Green Chilli to prepare this traditional, authentic Bihari pickle.
Tangy, Spicy, and Masaledaar, this pickle is made with grated ingredients, i.e. कद्दूकश करा हुआ ओल, अदरक और मिर्च। There are no chunks, or pieces of Oal in this pickle.
Ingredients include Oal (Jimikand/ Suran), Crushed Green Chilli, Ginger, Lemon Juice, Amchoor, Mustard Oil, Mustard, Coriander Powder, Cumin, Carom Seed, Fenugreek, Fennel Seeds, Black Cumin Seeds. Nigella Seeds. Turmeric, Asafoetida, Black Salt, and Salt.
In Mithila, we eat Oal most happily with late night paranthas.