How to make Mutton Pickle -

Mutton pickle – have it once and you will want to have it again and again.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cooked Boneless Mutton , Vinegar (विनेगर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Whole Green Chilli Pickle Thecha - SK Khazana Daalia Chutney Red Pepper Hummus

Mutton Pickle

Mutton Pickle Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Mutton Pickle Recipe

  • Cooked Boneless Mutton cut into small pieces and pressure-cooked with sal 500 grams

  • Vinegar 2-3

  • Oil 3-4 tablespoons + for deep-frying

  • Mustard seeds 2 teaspoons

  • Curry leaves 18-20

  • Cloves 5-6

  • Ginger sliced 2 inch

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1 tablespoon

  • Mustard powder 1 tablespoon

  • Salt to taste

  • Red chilli powder 1 tablespoon + 2 teaspoons

  • Juice of 1 lemon

  • Vinegar 1/4 cup

Method

Step 1

Heat sufficient oil in a kadai. Heat 3-4 tbsps oil in a non-stick pan.

Step 2

Roughly chop dried red chillies. Add mustard seeds, curry leaves, cloves and ginger to the pan and mix well. Add red chillies and mix well. 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 tbsp red chilli powder and mix well.

Step 3

Deep-fry the mutton pieces in hot oil till crisp.

Step 4

Drain and add the mutton pieces to the pan and mix well. Adjust salt and add remaining red chilli powder and mix well.

Step 5

Take out 2-3 ladles full of hot oil from the kadai and add to the pan and mix well. Cool down the mixture to room temperature. Add lemon juice and vinegar and mix well.

Step 6

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.

Step 7

Serve as required.

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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 www.sanjeevkapoor.com 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.