Every mid winter, when the first young jackfruits arrive in Darbhanga, our kitchens prepare two very different styles: one soft, earthy, and mustard-rich; the other bold, aromatic, and led by garam masala.
Together, they become a kathal lover’s dream.
A duo born from Mithila’s winter kitchens — each jar begins with kathal arriving fresh at 6 AM from Darbhanga–Samastipur farms.
But from here, the two pickles take completely different journeys.
🍈 Winter Jackfruit Pickle — The Classic Comfort (Kathal ka Achaar)
Soft, juicy jackfruit pieces(chunks), steamed, sun-dried, and slow-aged in mustard oil.
How We Make It
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Cutting & Steaming:
Raw kathal (3–4 kg fruit) is peeled and chopped, then steamed gently so it softens without breaking. -
Marination:
Salt + haldi is added; the mixture rests for 24–48 hours without being touched. -
Masala Preparation:
A Bihari blend of: Coriander, cumin, fennel, ajwain, methi, black mustard, yellow mustard, nigella, hing, lal mirch, amchoor, kala namak, salt. -
Mixing:
Masala + mustard oil coat every fibre of kathal. -
Sun-Drying:
Aged under the winter sun for 10–12 days. The pieces absorb spice, soften further, and develop their signature tangy-smoky profile.
Final Swad:
Spicy • Tangy • Earthy • Rustic • Masala-soaked
Pair with:
Khichdi • Litti-Chokha • Dal-Chawal • Roti-Sabzi
🍈🧄 Jackfruit–Garlic–Green Chilli Mix Pickle — The New Garam-Masala Twist
A bold, aromatic winter pickle crafted from three stars: kathal, garlic, and green chilli — bound together by a warm garam-masala base.
How We Make It
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Ingredient Prep:
– Winter kathal is steamed & lightly crushed so its fibres open up.
– Garlic buds are crushed, not chopped — releasing their natural juices.
– Green chillies are cut and sun-dried to reduce moisture. -
Marination:
Salt + turmeric + the natural moisture from the ingredients begin the fermentation. -
Spice Blend (Garam Masala–Forward):
Coriander, cumin, saunf, red chilli, turmeric, dry mango powder, clove, bay leaf, black pepper, cinnamon — our first-ever garam-masala–led flavour profile. -
Mixing:
Masala and mustard oil blend into the crushed kathal and garlic, creating a thick, aromatic mixture with visible fibres. -
Sun-Drying:
7–10 days under winter sunlight for flavours to mature and settle.
Final Swad:
Warm • Spicy • Aromatic • Garlic-forward • Garam-masala layered
A completely new direction for JhaJi — unlike any of our 25+ pickles.
🔄 Why These Two Together?
Because kathal has two personalities.
One soft, traditional, mustard-forward.
One bold, aromatic, garam-masala rich.
Together, they give you the full range of how jackfruit transforms in Mithila’s kitchens.]
One brings nostalgia.
One brings surprise.
Both bring winter.
👩🍳 Made by the Hands That Keep Traditions Alive
Every jar carries the skill, warmth, and rhythm of the women who learned these recipes from their mothers and grandmothers.
No machines. No shortcuts. No compromises.
Just memory, precision, and winter sunlight.
🌿 Ingredients
Winter Jackfruit Pickle:
Jackfruit, Mustard Oil, Turmeric, Red Chilli Powder, Coriander, Cumin, Nigella, Carom Seeds, Fenugreek, Fennel, Yellow Mustard, Black Mustard, Hing, Amchoor, Black Salt, Salt.
Jackfruit–Garlic–Green Chilli Mix Pickle:
Jackfruit, Garlic, Green Chilli, Mustard Oil, Salt, Turmeric, Red Chilli, Coriander, Cumin, Fennel, Dry Mango Powder, Garam Masala, Black Salt.
❓ FAQs
Q. Is this pickle spicy?
A: One is mildly spicy (classic kathal), the other has a warm garam-masala heat. Neither is overly hot.
Q: Are these pickles homemade?
A: Yes — made by women in small batches in Darbhanga.
Q: How should I store them?
A: Keep in a cool, dry place. Use a clean, dry spoon. Sun exposure makes the pickle tastier over time.
Q: Do both pickles have the same texture?
A: No — the classic pickle has soft chunks. The new garam-masala pickle has lightly crushed kathal with garlic fibres and chilli pieces.
🧂 Traditional Recipes
Handed down through generations — perfected through experience.
🌞 Sun-Matured
Each jar spends 7–12 days under Mithila’s winter sun.
🌾 Local & Safe Ingredients
Sourced from farmers around Darbhanga & Samastipur.