Five Traditional Bihari Pickles • No Garlic • 150g Each
This is our no-garlic Bihari pickle sampler, thoughtfully put together for those who prefer pure spice, fruit, and vegetable flavours — without garlic.
Each pickle comes in a reusable 150g plastic jar, easy to store and serve.
Each jar serves 4–7 meals, giving you enough to truly understand the flavour — without committing to large jars.
Inside, you’ll find the same home-style, sun-matured pickles we make in Darbhanga, Bihar — prepared with mustard oil, hand-roasted spices, and traditional family recipes.
No garlic. No shortcuts. Just honest, time-tested flavours.
🌶️ What’s Inside & How it Tastes
Mithila Special Mango Pickle (Bihari Aam ka Achar)
Taste: Tangy, Spicy, Robust
What this pickle is:
Made with four raw mango varieties, Malda, Bijju, Kalkatiya, and Sukul, all sourced from Darbhanga district and prized for their tang and pulp.
Mangoes are cut into pieces, sun-dried, then left with salt and turmeric for a full day before the spice mix and mustard oil go in. The jar matures 8 to 10 days in the sun, with a thick layer of oil settling on top for protection.
This is the mango pickle most Bihari households grew up on, the one every other version gets compared to.
Best with: Khichdi, choora-dahi, dal-chawal, poori-sabzi
Kuccha Mango Pickle (Kaddukash Aam ka Achar)
Taste: Khatta • Tangy • Mildly Spicy
What this pickle is:
A grated raw mango pickle made with comparatively less oil and spice than most, using Malda and Kalkatiya mangoes prized for their pulp and tang.
The mango is peeled, sun-dried, then fully grated, and the moisture that separates during grating is discarded right away to keep the pickle sharp rather than watery.
Salt and turmeric rest for 24 hours before the masala and mustard oil go in, and the jar sun-matures for 7 to 10 days.
The lightest pickle in this pack, pure sour mango without much else getting in the way.
Best with: Dal-roti, khichdi, poori-bhujia, jhaal muri
Khatt Meethi Mango Pickle
Taste: Khatta-meetha • Spiced • Cooked
What this pickle is:
Raw mango cooked down with sugar and whole spices, cardamom, cloves, pepper, into a sweet-and-sour preparation closer to a chaasni than a dry achar.
Mango is peeled and briefly sun-dried, then salted before sugar, roughly equal to the mango's weight, is added. Once the moisture thins out, everything cooks together for about 30 minutes over a low flame until the chaasni thickens and the mango softens.
A pickle for snacking, not the thali, built for samosas and namkeen rather than dal-chawal
Best with: Samosas, namkeen, poori-sabzi, evening snacks
Kathal (Jackfruit) Pickle
Taste: Earthy • Hearty • Moderately spicy
What this pickle is:
A traditional jackfruit pickle made using raw, tender kathal pieces.
The jackfruit is cut and steamed before pickling, allowing it to soften naturally without breaking. It is then marinated, spiced, and sun-matured in mustard oil.
This pickle feels substantial — often treated like a sabzi on the plate.
Best with: Dal–chawal, roti–sabzi, khichdi
Grated Oal (Suran/Jimikand) Pickle – Oal Barobara
Taste: Tangy • Spicy • Gingery
What this pickle is:
A traditional Mithila pickle made using equal quantities of grated oal (suran), ginger, and green chilli — hence the local name Oal Barobara.
Lemon juice is added to reduce itchiness, and the mixture is sun-matured slowly so flavours settle without any raw bite.
There are no chunks — only finely grated ingredients that blend beautifully.
Best with: Roti, dal–chawal, poori, dahi-choora
Upgrade Variant Includes (50g each):
- Instant Makhana Kheer Mix (Kesar Flavor): Fragrant saffron makhana kheer mix – sweet, creamy, festive.
- Instant Makhana Kheer Mix (Coconut Flavor): Lightly sweet coconut makhana kheer mix – mild, fresh, comforting.
💬 Why People Love This No-Garlic Sampler
Many customers love bold pickles — but don’t eat garlic.
This pack exists for them.
It helps you:
✔️ Explore five traditional flavours without garlic
✔️ Compare heat levels and textures
✔️ Choose full jars confidently later
Some like sharp and sour. Some want dry, masaledaar pickles. Some prefer chunky sabzi-style flavours.
This sampler lets you discover what truly works for you.
🍽️ How to Eat & Explore
These pickles are meant to be mixed, matched, and explored.
A few pairings we love:
🥄 Khichdi + Chatpati Imli
Soft, comforting khichdi with a bright, tangy lift.
🍛 Dal–Chawal + Kathal or Oal Pickle
Turns an everyday meal into something filling and satisfying.
Try them your way — there’s no wrong plate here.
🧂 How We Make These Pickles & Chutneys
All five pickles are made the traditional way:
☀️ Dried under the Mithila sun
🧴 Only real mustard oil
🌿 Whole spices roasted and ground in-house
👩 Made by women following family recipes
❌ No preservatives, no vinegar, no shortcuts
The same process as our full-size jars — just smaller quantities.
🎁 A Thoughtful Gift (Even for Yourself)
This sampler is often chosen as a gift for:
Parents and elders who avoid garlic
✔️ People following satvik or no-garlic diets
✔️ Anyone who loves traditional flavours without pungency
The jars are easy to store, reusable, and mess-free — ideal for everyday kitchens.
You can also add a note while gifting.
🫙 How to Use & Store
✔️ Open jar and scoop with a clean, dry spoon
✔️ Close lid tightly after use
✔️ Store in a cool, dry place
✔️ Natural oil separation is normal — stir gently before serving
✔️ Enjoy the pickles up to 18 months and kheer mixes upto 6 months
❓ Questions You May Have
Does this pack contain garlic?
No. All five pickles in this sampler are completely garlic-free.
Are the jars easy to handle?
Yes. These are sturdy 150g plastic jars, convenient for daily use.
Is this suitable for first-time buyers?
Absolutely. This pack is designed to help you discover your favourites without risk.
