In summer, when raw mangoes come in, rooftops across Bihar fill with jars sitting in the sun.
Raw mangoes and mustard oil
Mango pickle in Bihar is usually made with raw mangoes cut into pieces, dried in the sun and mixed with mustard oil and spices such as mustard seed, fennel, fenugreek, nigella and red chilli. Every family has its own balance, and its own opinion about everyone else’s.
Made by the sun
The jars are left out in the sun for days or weeks, brought in at night and shaken now and then, until the mango softens and the flavours settle. A good batch lasts the year, until the next summer’s mangoes.
On the plate
A piece of achar turns plain dal-chawal or a paratha into a meal. For many people living far from home, it’s the one taste a hostel kitchen never gets right.