Traditional Bihari Aam Ka Achar Recipe (Authentic Mango Pickle Guide)

Aam ka achar (mango pickle) is more than just a condiment in Indian households — it is an emotion. Especially in Bihar, homemade mango pickle prepared in mustard oil carries generations of tradition and flavor.

This authentic Bihari aam ka achar recipe will guide you step-by-step to prepare a bold, spicy, and long-lasting pickle at home.

Bihari mango pickle stands out because of:

• Use of pure mustard oil
• Coarse ground traditional spices
• Sun fermentation method
• Balanced spicy and tangy flavor

• 1 kg raw sour mangoes (Rajapuri preferred)
• 200–250 ml mustard oil
• 3 tbsp rock salt
• 2 tbsp turmeric powder
• 3 tbsp red chili powder
• 2 tbsp fennel seeds (coarsely crushed)
• 2 tbsp mustard seeds
• 1 tbsp fenugreek seeds
• 1 tsp nigella seeds (kalonji)

Wash the raw mangoes thoroughly and wipe them dry. Cut into medium-sized pieces. Ensure there is no moisture, as water can spoil the pickle.

Dry roast fenugreek and fennel lightly and crush them coarsely. Mix all dry spices in a large bowl.

Add mango pieces to the spice mix and coat evenly. Heat mustard oil until it reaches smoking point, then cool slightly and pour over the mango mixture.

Transfer the mixture into a clean glass jar. Keep it in sunlight for 4–5 days. Stir daily using a dry spoon.

Store in airtight container. Always use dry spoon. Properly prepared pickle lasts 6–12 months.

• Dal-Chawal
• Paratha
• Litti-Chokha
• Khichdi

Mustard oil contains omega-3 fatty acids and has antibacterial properties which help preserve the pickle naturally.

• Using wet mango pieces
• Not heating mustard oil properly
• Using plastic containers
• Not exposing to sunlight

This traditional recipe connects us to our roots and brings authentic Bihari taste to your kitchen.