A must-have for every family, this uniquely Bihari Mango Pickle is a mouth-watering blend of raw green mangoes, spices, and mustard oil. Delightful with Dal-Chawal, Paranthas, and all your favorite curries.
Ingredients used in this Bihari Aam Ka Achar
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.
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.
RECIPE: The Process of Preparation
starts with the mangoes arriving early 6 AM from the farms to our kitchen-factory. They are mostly plucked the last evening. The first step is sort out the mangoes for any pieces that are damaged, or have ripened, and not good for pickling.
After sorting, the mangoes are cut into small pieces, typically 1 inch in size. And immediately dipped into water at normal temperature. Moreover, it’s washed 2-3 times in fresh water before being kept out in the sun to dry for 3 hours.
After a few hours, the cut mango pieces are moved into the pickling vessel, and 2 spices are added – Salt & Turmeric. This mixture is left untouched for 24 hours till the moisture from within the mango pickle seeps out. The cut pieces are now ready for the actual process of pickling.
A batch of masala is prepared, mixing all the spices in their appropriate proportions. And added to these cut pieces covered in salt & turmeric, along with mustard oil. Everything is mixed well.
The pickle now needs to be sun-dried for 8-10 days before it’s ready to be stored in martabans. It’s made sure that the top of pickle, when it’s inside in the martabaan, has an inch thick layer of oil to protect it.
Some of the traditional ways this pickle is enjoyed in Mithila includes with Khichdi, Choora Dahi (Flattened Rice with Curd), Dal-Chawal, Poha, Paratha, Poori Sabzi, and with most Indian dishes.
