December 13, 2017
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Mutton Pickle Recipe

Pickles are an excellent and delicious way of stepping up the taste ante of any Indian food item. Loaded with fiery spicy and zesty flavours, the scrumptious condiment tastes like a million bucks with pretty much every food. You can pair it with everything right from a basic roti sabzi and khichdi to fancy stuffed parathas and curries as well. And much like the variety in ways that it can be eaten, there are also a variety of ingredients with which pickled can be made. One such ingredient in mutton. Yes, mutton pickle is for real.

The meaty pickle scores high on taste and nutrition. Did you know that mutton pickle is high in Vitamin B12 and proteins (because, animal proteins). So we don’t see why you shouldn’t be pairing your khichdi with some spicy mutton pickle! Follow the recipe below to make some at home!

Here are some more pickles to relish!

Image: Home Bakers Guild

Feature Image: Kitchen Corner

Print Recipe
Mutton Pickle Recipe
Pickled pieces of cooked boneless mutton.
Votes: 1
Rating: 1
You:
Rate this recipe!
Course Condiments
Cuisine Indian
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Condiments
Cuisine Indian
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 1
You:
Rate this recipe!
Instructions
  1. Heat sufficient oil in a kadai. Heat 3-4 tablespoons oil in a non-stick pan.
  2. Roughly chop dried red chilies. Add mustard seeds, curry leaves, cloves and ginger to the pan and mix well. Add red chilies and mix well.
  3. Now add turmeric powder and mix again. Switch off the heat, cool down the mixture to room temperature and add cumin powder, mustard powder, salt and 1 tablespoon red chili powder and mix well.
  4. Deep-fry the mutton pieces in hot oil till crisp.
  5. Drain and add the mutton pieces to the pan and mix well. Adjust salt and add remaining red chili powder and mix well.
  6. Take out 2-3 ladles full of hot oil from the kadai and add to the pan and mix well.
  7. Cool down the mixture to room temperature. Add lemon juice and vinegar and mix well.
  8. Transfer the mutton pickle into a sterilized bottle and pour another 1-2 ladles full of hot oil from the kadai on top. Screw on the lid and store.
  9. Serve as required.

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Ankita

Ankita

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