Pickles are not just condiments in Indian households — they are emotions, memories, and a taste of home. Among them, Kathal ka Achar (Jackfruit Pickle) holds a very special place in Bihari kitchens. At Magadh Recipe, we bring this timeless delicacy to your table, just the way our mothers and grandmothers used to make it: pure, homemade, and filled with love.
The Legacy of Kathal Achar
In Bihar, summer afternoons often meant families sitting together in the courtyard, kathal (jackfruit) being cut with precision, masalas being ground by hand, and the whole neighbourhood filled with the aroma of roasted spices and mustard oil. This pickle was made not only for taste but also as a way of storing the season’s freshness for the entire year.
At Magadh Recipe, we continue this tradition — no shortcuts, no preservatives, no compromise. Just authentic taste from Bihar’s soil.
Why Kathal Achar is Unique ?
- Jackfruit’s texture gives it a meaty, wholesome bite.
- Hand-roasted masalas bring out bold, earthy flavours.
- Mustard oil from Bihar adds sharpness and natural preservation.
- Homemade process ensures purity, freshness, and authenticity.
Our customers say a spoonful of this achar takes them straight back to their dadi’s kitchen. And that’s the biggest compliment for us!
Traditional Kathal Achar Recipe (The Magadh Way)
Here’s how our family has been making Kathal ka Achar for generations:
Ingredients
- Raw kathal (jackfruit): 1 kg (cut into small cubes)
- Mustard oil: 250 ml (pure, cold-pressed)
- Salt: 3–4 tbsp (adjust to taste)
- Turmeric powder: 2 tbsp
- Red chili powder: 2 tbsp
- Fennel seeds (saunf): 2 tbsp
- Mustard seeds (rai): 2 tbsp
- Fenugreek seeds (methi): 1 tbsp
- Nigella seeds (kalonji): 1 tsp
- Asafoetida (hing): a pinch
Method
- Prepare the Jackfruit
- Wash and peel raw kathal. Cut into small bite-sized pieces.
- Boil lightly in salted water until half-cooked. Strain and dry in the sun for 4–5 hours (moisture-free pieces make the achar last longer).
- Roast the Spices
- Dry roast fennel, mustard, fenugreek, and nigella seeds.
- Grind coarsely (not fine powder – texture is important).
Mixing the Achar
In a big paraat (wide plate), mix kathal pieces with salt, turmeric, chili powder, roasted masala, and hing.
Heat mustard oil till smoky, cool slightly, and pour over the mixture.
Maturation
Transfer to a clean glass jar.
Keep in sunlight for 4–5 days, shaking the jar daily so the oil coats evenly.
Once the kathal absorbs the masalas and oil, it’s ready to eat!
👉 Stored well, it lasts for months without losing its taste.
🍽️ How to Enjoy Kathal Achar
With hot dal-chawal (the classic Bihari combo).
Alongside parathas during Sunday brunch.
With poori-bhaji, to make even a simple meal special.
Or just a spoonful straight from the jar when you crave something tangy-spicy. 😉
✨ The Magadh Recipe Promise
Every jar of our Kathal Achar is:
✅ Made in small batches, at home
✅ 100% pure mustard oil
✅ No preservatives, no artificial colours
✅ Packed with the love of Bihar
👉 Order your jar of Kathal Achar today and bring home the rustic taste of Bihar’s kitchens.
📞 +91 62071 97364
