Aam ka Sukha Bharua Achar | Dry Stuffed Mango Pickle with little Oil
Aam ka Sukha Bharua Achar | Dry Stuffed Mango Pickle with little Oil
Aam ka Sukha Bharua Achar | Dry Stuffed Mango Pickle with little Oil
Aam ka Sukha Bharua Achar | Dry Stuffed Mango Pickle with little Oil
Aam ka Sukha Bharua Achar | Dry Stuffed Mango Pickle with little Oil
Aam ka Sukha Bharua Achar | Dry Stuffed Mango Pickle with little Oil

Aam ka Sukha Bharua Achar | Dry Stuffed Mango Pickle with little Oil

Tastes : Tangy, Spicy, Sour, and Salty

✔️ Has only little oil necessary for preservation.
✔️ Looks dark brown right from the start, and takes dark shades as pickle ages.
✔️ Homemade, Sun-Dried, Traditional Pickle from Mithilanchal in Bihar.
✔️ Store in a cool dry place. Use a fresh, dry spoon to take the pickle out.

Weight: 500 Grams
Rs. 499.00
More About the Pickle

A unique, authentically Bihari, dry mango pickle enjoyed with Dal Chawal, roti, or your favorite afternoon snack. Also known as Aam ka Phada (आम का फाड़ा), this is made with long mango pieces, wrapped in spices, dipped into oil, and dried in the sun.

Ingredients used in the Dry Mango Pickle



Mustard Oil 

सरसो तेल 



Red Chilli Powder 

लाल मिर्च 

Coriander Powder 




Carom Seeds (Ajwain)




Fennel Seeds




Black Cumin Seeds ( Mangrella)






Black Mustard

कला राई 

Black Salt

काला नमक 



Mango varieties used for production of this pickle includes Malda, Bijju, Kalkatiya & Sukul. They are all tangy, juicy, pulpy varieties grown in Darbhanga district. Spices are mostly sourced locally from farmers, and bazar samitis in Samastipur. We buy whole spices and clean, roast, ground them in our kitchen-factory. Mustard Oil is brought in from Rajasthan. We test it regularly for purity, and quality.

RECIPE: How we make the Aam ka Sukha Achar

The Process of Preparation is inspired by the traditional techniques Kalpana observed her mother-in-law Tarini use to prepare this dry mango pickle.
Typically, the mangoes for this pickle arrive in the evening around 7 PM, after being plucked from the trees on the same day. Immediately they are sorted in size categories. The small mangoes are not used for this pickle. Selected mangoes should be big enough to cut out 4-6 large pieces (2 inches * 1 inch).

The next morning, work begins by cutting the mangoes. As soon as a mango is cut, it’s dipped into water to take away the heat inside the mango. After 5-10 minutes pass, the cut mangoes are washed again 2-3 times before being spread under the sun for a couple of hours to dry out the moisture.

After a few hours, turmeric and salt is added to the cut mango pieces. And this mixture is left untouched for 12-48 hours. The moisture within the mangoes drains out in form of tangy juice which is separated. At the same time, a masala mix is prepared by adding together about a dozen different spices, and mustard oil. Everything is mixed well, till the masala blends together. The proportion of spices used is based on Kalpana’s experience. Tangy water that drained out of the mangoes is also mixed into the masala.

After the time has passed, the cut mangoes are taken out and the masala is wrapped around the inner side one piece at a time. It’s a tedious process, and takes time. Finally, this cut piece of mango with masala wrapped around it is dipped into oil, and spread out on top of a bamboo soop as seen below. This pickle is now ready for sun-drying for 6-10 days. Once through the sun-drying phase, it’s stored in glass martabaans before being send to our customers.

This pickle is slightly saltier than the other ones on our store, as salt and turmeric act as the chief preservatives and not oil. When you go to villages in Darbhanga, Madhubani, or any nearby areas, you’re likely to be welcomed with Chora Dahi & this sookha bharua pickle. More so, during or just after monsoon.  

Traditional Recipes

Our recipes have been handed over by ancestors and perfected over decades of experiences

Local & Safe Ingredients

All our ingredients are typically found in Mithila. We buy them from local farmers and traders.

Dried Naturally in the Sun

Pickles spend as long as 20 days in the sun to properly absorb the Masale before they are packed.

Customer Reviews

Based on 15 reviews

Nice packing , Ordered Oal , Ginger garlic and Amra . All three perfectly matched in taste with expectations. Little costly . Make price reasonable and also offer product for half and one kilograms jar.
Really taste of Mithila.........

Arindam Ghosh
Authentic taste

The best thing was the taste which is just like homemade and authentic. Reminded me of what grandma and mother used to make. Nice packaging and got delivered safely.

Arindam ji,

We are humbled you compared our pickles to the ones made by your mom & grandmoms.

Thank you so much ❤️

Amita K Suvarna
Superb n authentic product

Sukka Aam ka achara.... no words to describe the taste n flavour. 😋 pure pure authentic taste.

Awesome taste

Ordered 3 types, all are awesome taste.
Eagerly waiting for jackfruit pickle

Absolute love

I m not fond of achaars but this one is absolutely amazing...it has something different it makes u drool everytime u open that bottle...

Sanjay Kumar
Nice Product

Authentic taste of home made pickles...

Subhashish Rath
Authentic & tasty pickle

Tradition packaging , great authentic ,tasty pickles.No extra oil and healthy.

Rao Suresh Rao
Good old days are here again

We have grown up watching our mom carefully adding salt and haldi to cut mangoes and lime and then drying in the sun for days... carrying it from room to room to follow the sun!

And then watched how the masalas were chosen...always by the trusted and experienced hand measure...

The barnis were kept high so that we children do not tamper with it!

When seasoned, there was no stopping us...pickles were eaten like bhaji....

Your pickles bring back those memories.

Amrita Mallick
So yummy

Received my order... packaging really good ..so yummy oal and mango ..

Amrita ji, thank you!


Excellent product. Authentic aam ka achar. Packaging was great.

Thank you!