Bihar ka Sukha Kala Achar Recipe

Ingredients

• 500 g Raw Mango (hard) (peeled, top cut off, sliced into pieces, seeds removed)
• 0.5 tsp Turmeric Powder (for initial marination)
• 1 tsp Salt (regular table salt for marination)
• 2 pcs Dry Red Chili (lightly roasted)
• 3 tsp Fennel Seeds (lightly roasted)
• 2 tsp Mustard Seeds (lightly roasted)
• 1 tsp Mustard Seed Powder (raai ki daal) (lightly roasted)
• 1 tsp Black Peppercorns (lightly roasted)
• 0.5 tsp Fenugreek Seeds (sweet) (lightly roasted)
• 1 tsp Bitter Gourd (dried) (lightly roasted)
• 1 tsp Coriander Seeds (lightly roasted)
• 0.5 tsp Cumin Seeds (lightly roasted)
• 1 pcs Green Cardamom (large, lightly roasted)
• 1 piece Long Pepper (Pipli) (lightly roasted)
• 1 pcs Star Anise (Chakra Phool) (lightly roasted)
• 1 tsp Mace (Javitri) (lightly roasted)
• 1 tsp Nutmeg (lightly roasted)
• 3 pcs Cloves (lightly roasted)
• 3 pcs Bay Leaves (Tej Patta) (lightly roasted)
• 1 tsp Kashmiri Red Chili Powder (adds color and mild heat)
• 0.5 tsp Kalonji (Nigella Seeds)
• 0.5 tsp Ajwain (Carom Seeds)
• 1 pinch Asafoetida (Hing)
• 1 tsp Black Salt (Kala Namak)
• 0.5 tsp White Salt
• 0.25 tsp Turmeric Powder (extra) (final seasoning)
• 0.5 cup Mustard Oil (heated then cooled, total oil used in pickle)
• 1 tsp Mustard Oil (extra for final topping) (heated and cooled before adding at the end)

Instructions

1. Prepare the Mangoes

   Wash 500 g raw mangoes thoroughly, cut off the tops, slice into pieces, remove the seed core and any remaining fibrous material, then place all pieces into a large bowl.

   Time: PT15M

2. Initial Salt‑Turmeric Marination

   Add 0.5 tsp turmeric powder and 1 tsp salt to the mango pieces. Mix gently with a spoon—do not use your hands—to coat evenly.

   Time: PT5M

3. Overnight Rest

   Cover the bowl with a clean cloth or lid and let it sit at room temperature overnight (about 12 hours).

   Time: PT12H

4. Drain and Sun‑Dry

   In the morning, drain the liquid from the mango pieces and discard it. Spread the pieces on a clean tray and place them in direct sunlight for roughly 2 hours until they are noticeably drier.

   Time: PT2H

   Temperature: Sunlight

5. Roast Whole Spices

   In a dry pan over medium heat, lightly roast the dry red chili, fennel seeds, mustard seeds, mustard seed powder, black peppercorns, fenugreek seeds, dried bitter gourd, coriander seeds, cumin seeds, cardamom, long pepper, star anise, mace, nutmeg, cloves, and bay leaves until fragrant (about 8‑10 minutes).

   Time: PT10M

   Temperature: Medium heat

6. Heat Mustard Oil

   Heat 0.5 cup mustard oil in a small pan until it just begins to smoke, then remove from heat and let it cool completely to room temperature.

   Time: PT5M

   Temperature: Medium heat

7. Grind Spices

   Transfer the cooled roasted spices to a blender or spice grinder and pulse until you obtain a coarse‑powder texture. Set aside.

   Time: PT5M

8. Combine Mangoes with Spice Mix

   Add the ground spice mixture to the sun‑dried mango pieces. Then stir in Kashmiri red chili powder, kalonji, ajwain, a pinch of hing, black salt, white salt, and an extra 0.25 tsp turmeric. Mix thoroughly with a spoon.

   Time: PT10M

9. Incorporate Mustard Oil

   Gradually drizzle the cooled mustard oil over the spiced mangoes while mixing continuously so that each piece gets a thin oil coating.

   Time: PT5M

10. Smoke the Pickle

    Place a small piece of charcoal on a plate, drizzle a few drops of mustard oil and a pinch of hing onto it, light it briefly, then immediately place the pickle jar on top of the plate so the smoke infuses the jar for about 5 minutes.

    Time: PT5M

11. Jar and Sun‑Cure

    Transfer the smoked pickle into a clean, dry glass jar, add any remaining oil to ensure the pieces are submerged, seal tightly, and place the jar in direct sunlight for 2 hours each day for 8‑10 days. Shake the jar once daily.

    Time: PT2H

    Temperature: Sunlight

12. Final Oil Topping

    After the curing period, heat 1 tsp mustard oil, let it cool, pour over the pickle, stir, and seal the jar again for long‑term storage.

    Time: PT5M

    Temperature: Medium heat

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

10 g

Fat

4 g

Fiber

1 g