How to make Kerala Style Mutton Chilli Fry -

Fiery and full of flavour – the Keralites like it this way.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Motton, Green Chillies (हरी मिर्च )

Cuisine : Kerala

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Satpuri Boti Kabab Chicken Satay with Peanut Sauce Bread Upma- YT

Kerala Style Mutton Chilli Fry

Kerala Style Mutton Chilli Fry Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kerala Style Mutton Chilli Fry Recipe

  • Boneless Motton cut into ½ inch cubes 500 grams

  • Green Chillies sliced 6

  • Garlic chopped 3 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Green cardamoms 3-4

  • Cinnamon 1 inch

  • Salt to taste

  • Coconut oil 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Ginger cut into thin strips 1 inch

  • Onions sliced 2 medium

  • Crushed black peppercorns to taste

  • Fresh coriander leaves chopped for garnishing


Step 1

Heat a pressure cooker, add mutton, one teaspoon garlic, turmeric powder, cardamoms, cinnamon and four cups of water. Mix and add salt. Mix well, cover and cook under pressure for four to five whistles or till mutton is three-fourth done.

Step 2

Open the lid when the pressure has reduced completely and strain the mutton. Discard the cinnamon and cardamoms and reserve the cooking liquor.

Step 3

Heat coconut oil in a non-stick pan, add mustard seeds and let them splutter.

Step 4

Add green chillies, curry leaves, remaining garlic and ginger and sauté till fragrant.

Step 5

Add onions, mix and sauté till the onions turn golden.

Step 6

Add mutton pieces and mix well. Add crushed peppercorns and salt and mix again.

Step 7

Add four teaspoons of cooking liquor and mix well. Cook for three to four minutes.

Step 8

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.