A bright, lustrous red chilli… a juicy, meaty jackfruit…
These two flavours sit on opposite ends of the Bihari spectrum — one fiery-masaledar, one heartwarmingly comforting.
Together, they form the most iconic duo from Mithila’s winter kitchens.
🌶 Lal Mirch Bharua Achaar – The Stuffed Firecracker
We begin with thick, tender Banarasi Lal Mirch, sourced from farms near Ballia and brought fresh to our kitchen.
How We Make This Heritage Pickle
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Trimming & Sun-Drying: The mirch is washed, tails removed, and dried under soft winter sun.
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Seed-Scooping: Each chilli is slit and its seeds removed.
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Masala Preparation:
Roasted & ground mustard, cumin, nigella, ajwain, fenugreek, coriander powder, red chilli, haldi, amchoor, kala namak, black salt. -
The Secret Touch:
The removed chilli seeds go back into the masala — adding depth & roasted heat. -
Hand Stuffing:
Stuffed carefully, one chilli at a time. -
Sun Ageing:
Dried 7–10 days in bamboo soop trays until shiny, soft, and bursting with masala.
Final Swad:
Masaledar • Tangy • Lightly spicy • Lustrous texture
Pair with:
Paratha • Poori-Bhaji • Dal-Chawal • Choora-Dahi
🍈 Kathal ka Achaar — The Soft, Juicy Comfort Classic
Jackfruit is emotional for every Bihari household — and we treat it that way.
We pick kathal weighing 3–4 kilos from Darbhanga and Samastipur farms — not too soft, not too fibrous.
How We Make This Heritage Pickle
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Fresh Cutting: Raw kathal is peeled and chopped into perfect bite-sized pieces.
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Steaming: Softened gently so it holds shape yet melts easily later.
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Marination: Salt + haldi; left untouched for 24–48 hours.
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Masala Prep:
Fennel, cumin, mustard seeds, nigella, hing, ajwain, red chilli, amchoor, black salt. -
Mixing: Kathal is coated deeply in spices & drenched in mustard oil.
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Sun-Drying: Kept under the sun for 10+ days to soak up flavour.
Final Swad:
Smoky • Tangy • Masala-soaked • Juicy and soft with every bite
Pair with:
Khichdi • Litti-Chokha • Roti-Sabzi • Simple rice with ghee
🔄 Why These Two Together?
Because they capture the two sides of Bihar:
🌶 Lal Mirch Bharua
Slippery skin, holds shape, stuffed with bold spices.
🍈 Kathal ka Achaar
Soft, juicy, comfortingly spiced, melts in the mouth.
One brings the punch, the other brings warmth — together, they complete any thali.
👩🍳 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.