How to make Mutton Pickle -
Here it is – a mutton pickle recipe all the way from Kolhapur in Maharashtra.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Salt (नमक)
Cuisine : Maharashtrian
Course : Pickles, Jams and Chutneys
For more recipes related to Mutton Pickle checkout Mutton Pickle, Gosht ki Chutney - SK Khazana. You can also find more Pickles, Jams and Chutneys recipes like Andhra Chicken Pickle Thengai Chutney Mirchi Cha Thecha Orange And Mango Chutney On Corn Chips
Mutton Pickle Recipe Card
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 : 6-10 minutes
Cook time : 51-60 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mutton Pickle Recipe
Boneless mutton cut into 1 inch pieces 500 grams
Salt to taste
Ginger-garlic paste 2 tablespoons
Vinegar 2 tablespoons
Oil 1 teaspoon + 3-4 tablespoons
White sesame seeds 1 tablespoon
Dried coconut ( khopra) grated 1 cup
Red chilli powder 1 teaspoon
Kolhapuri masala 1 tablespoon
Pickle masala 2 tablespoons
Lemon juice 2 tablespoons
Method
Step 1
Mix mutton, salt, ginger-garlic paste and vinegar in a bowl.
Step 2
Put the marinated mutton in a non-stick pan, cook on low heat for 20-30 minutes.
Step 3
Heat 1 teaspoon oil in a non-stick pan, add sesame seeds and dried coconut till fragrant. Cool and grind to a coarse powder.
Step 4
Heat remaining oil in another non-stick pan, add ground powder and sauté for half a minute. Add red chilli powder, Kolhapuri masala and pickle masala and mix well. Add cooked mutton and mix again. Cook on low heat for 5 minutes.
Step 5
Add lemon juice and mix well. Cool
Step 6
Transfer in a an airtight container and use as required for 8 days.
Most Visited Recipes
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.
