Bihari Mango Pickle (Bihari Achaar)
Raw green mangoes cured in mustard oil with coarse fennel, mustard and fenugreek, a sharply tangy pickle made once a year in Bihari homes.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Glass jar
- •Large bowl
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 4 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 0 g
- calories
- 45 kcal
Instructions
- 1
Spread the cut mango pieces on a clean cloth. Leave them in the sun for a full day to remove excess moisture.
- 2
Mix the dried mango pieces with salt and turmeric. Set them aside for 2-3 hours.
- 3
Gently toast the fennel, mustard and fenugreek seeds in a dry pan. Crush them coarsely.
- 4
Heat half the mustard oil until it smokes. Let it cool down completely.
- 5
Mix the mango pieces with the crushed spices, red chilli powder, nigella seeds and the cooled mustard oil.
- 6
Pack the mixture into a clean, dry glass jar. Pour in the remaining raw mustard oil to cover the pieces completely.
- 7
Place the jar in direct sunlight for 5-7 days. Stir daily with a clean, dry spoon until the mangoes soften.
Chef's tips
Make sure the jar and all spoons are completely dry so the achaar (pickle) does not spoil. Keep the mangoes fully submerged under oil at all times.
Ingredient substitutions
- raw mangoes → raw green chillies or lemon for a variant pickle
Storage
Stores unrefrigerated for up to a year in a cool, dry place if oil always covers the mango pieces.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Using wet utensils or jars, which adds moisture and causes the pickle to spoil.
Serving suggestions
Cooked Bihari Mango Pickle (Bihari Achaar)?
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