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 : Boneless Mutton (हड्डी रहित मटन), Oil (ऑइल)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Tamatar Ki Chutney Marathi Coconut Chutney Gunda Kairi Aloo Bukhare (Plum) Ki Chutney

Mutton Pickle

Mutton Pickle Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Mutton Pickle Recipe

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

  • Oil 3-4 tables to deep-fry

  • Dried red chillies 2-3

  • 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

  • Red chilli powder 1 tablespoon

  • Salt to taste

  • Lemon juice extracted 1

  • 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 and discard the seeds.

Step 3

Add mustard seeds, curry leaves, cloves and ginger to the oil in the pan and mix well. Add red chillies and mix well. Switch off the heat. Add turmeric powder and mix again. Let the mixture cool down.

Step 4

Add the mutton pieces, a few at a time, to the hot oil in the kadai and deep-fry till crisp.

Step 5

Add cumin powder, mustard powder, 1 tbsp red chilli powder and salt mix well.

Step 6

Drain and add the mutton pieces to the pan and mix well. Add lemon juice and mix.

Step 7

Let this mixture cool slightly and add vinegar

Step 8

Transfer the pickle into sterilized bottle. 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.