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Mutton Pickle Recipe
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Mutton Pickle is a spicy south Indian mutton recipe. Pickling meat is handy for those lazy days when you don't want to cook that complex meal. So you can cook some rice and have it with mutton pickle or maybe some yogurt. I am sure you will find this mutton pickle recipe an always-to-be-in-your-kitchen recipe and enjoy it a lot. See how easy is to prepare the Mutton Pickle at home.
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Ingredients for
Mutton Pickle Recipe
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Boneless mutton
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1 kg, cut to small pieces
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INGREDIENTS FOR MASALA
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:
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Coriander powder
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7 tsp
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Ginger paste
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2 tsp
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Garlic paste
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2 tsp
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Turmeric powder
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1 tsp
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fennel seeds (saunf)
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2 tsp
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Red chili powder
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1.5 tsp
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Black pepper powder
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1.5 tsp
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Oil
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as per requirement
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___________
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___________
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INGREDIENTS TO ROAST AND POWDER
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:
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Cinnamon stick
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3 nos
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Cloves
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8 nos
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Star Anise
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2 nos
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___________
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___________
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INGREDIENTS FOR SEASONING
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:
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Curry leaves
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3 to 4 sprigs
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Vinegar
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1 cup
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Whole dry red chili
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8 nos
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Asafetida (Hing)
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1/2 tsp
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Salt
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to taste
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Preparation Steps for
Mutton Pickle Recipe
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Take a little oil in a skillet and heat on medium flame. When the oil is hot, add Ingredients to Roast and powder i.e. (Cloves – 8 nos, Cinnamon stick – 3 nos, Star Anise – 2 nos) and fry for 2 minutes. When done, take the spices out of the oils and dry on paper towel. When dry, ground them and keep aside.
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Take ½ cup of oil in a heavy bottom, large skillet and heat on medium flame. When the oil is hot, add ginger+garlic paste and fry till ginger+garlic is light brown.
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When the ginger+garlic paste is light brown, add red chili powder, black pepper powder, turmeric powder, coriander powder and fennel seeds. Fry for a minute on low heat.
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Now add mutton pieces and mix well with the spices. Add little water and salt to taste. Simmer on low heat and cook until the meat is well cooked. Add 1 cup of oil and fry meat till lightly browned.
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Heat ½ cup of oil in a pan. Add curry leaves, whole red chili, hing, roasted powder (star anise, clove and cinnamon) and fry for a minute. Add this mixture along with frying oil to the meat, mix well and fry for a minute.
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Then add vinegar and cook for 2 to 3 more minutes. When done, take off the flame and let it cool.
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Put the pickle in a sterilized container and leave for 1 day. After one day, put the pickle container in Refrigerator and Start using pickle after one more day. All the masala will settle into the meat by then.
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Your spicy south Indian mutton pickle is ready, drain the access amount of oil from the pickle well before use and serve.
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IMPORTANT TIPS: 1. Always use well wiped and dried utensil for cooking and storing pickle in. 2. Use more oil while making pickle. Oil acts as a preservative. So it’s good if some oil floats on top of the pickle bottle to use the pickle for more days. 3. Mutton meat pickle can be stored for a long if meat is fried well.
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Comments on
Mutton Pickle Recipe
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ya its good but deep fry d mutton well & dont use water...
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sangeetha
on
12-May-2012
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superrrrrrrrrrrrrrrrrrrrrrrrrrrrr
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irani
on
18-Apr-2012
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i trend this it is really superrr.
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saleha butool
on
18-Apr-2012
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very good receipe
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saniya
on
18-Apr-2012
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To make pickle never use water even a single drop because water is great enemy of pickle . Not use single vinegar mix some jaggery in vinegar and mix weii pickle means KHATTA-MEETHA and mouth watering tongy Surjeet on 6-12-2011
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surjeet singh
on
06-Dec-2011
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I TRIED THIS IT IS REALLY SUPERB!
MY 'TIPS" DEEP FRY THE MUTTON SEPERATLY IN THE OIL FIRST AFTER THIS YOU CAN PREPARE THE PICKLE IN THE SAME OIL
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sweety
on
17-Nov-2011
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Yes, dry in sunlight.
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Nighat Saifi
on
13-Sep-2011
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we need to dry the mutton in the sunlight after washing pls suggest
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kiran
on
12-Sep-2011
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i am going to make now i think its so spicy
if i add lemon juice in the place of vinegar can u suggest it..
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Rahi
on
18-Jun-2011
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interestin for journey
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pinky
on
30-May-2011
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