MUTTON ACHAR / PICKLE

MUTTON ACHAR /  PICKLE


INGREDIENTS

MUTTON - 1 KG


GINGER- 4 INCH PIECE; CHOPPED
GARLIC- 20 ; CHOPPED
CURRY LEAVES-2 SPRIGS
GREEN CHILLIES-5 ;CHOPPED

RED CHILLY POWDER- 5 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

FENUGREEK POWDER-1/4 TABLESPOON
ASAFETIDA POWDER/ KAYAM- 1/4 TABLESPOON

MUSTARD - 1 TABLESPOON

SALT

GINGELLY OIL / NALLENNA - 2 TABLESPOON
VINEGAR-1/4 CUP

WATER-1/2 CUP
OIL- TO FRY MUTTON

PREPARATION

COOK MUTTON WITH SALT AND TURMERIC POWDER IN A PRESSURE COOKER

MARINATE THEM WITH RED CHILLY POWDER , TURMERIC POWDER AND SALT
SHALLOW FRY THEM IN OIL AND KEEP ASIDE



HEAT GINGELLY OIL IN A PAN AND SPLUTTER MUSTARD.


ADD GINGER, GARLIC AND GREEN CHILLIES.  SAUTE UNTIL THEY TURN LIGHT BROWN

ADD RED CHILLY POWDER

NOW ADD FRIED MUTTON AND CURRY LEAVES
STIRR WELL

ADD 1/2 CUP WATER AND SALT

BRING IT TO BOIL

ADD FENUGREEK POWDER AND ASAFOETIDA POWDER

NOW YOU CAN ADD VINEGAR ACCORDING TO YOUR TASTE

COOK TILL THE GRAVY THICKENS


COOL

STORE IT AN AIRTIGHT CONTAINER

KEEP FOR 3 TO 4 DAYS BEFORE USING

YOU CAN ALSO POUR 1 OR 2 TABLESPOONS OF GINGELLY OIL AT THE TOP OF PICKLE