Mutton Pickle

Step-by-Step Instructions

1. Prepare the Chicken

Marinate: Clean the chicken pieces thoroughly and pat them completely dry with a cloth or paper towel (removing moisture is key). Marinate with 1/2 tsp turmeric, 1 tsp ginger-garlic paste, and 1/2 tsp salt for 30 minutes.

Fry the Chicken: Heat about 1/2 cup of oil in a deep, heavy-bottomed pan or wok.

Deep Fry: Fry the marinated chicken pieces in batches over medium-high heat until they are golden brown and crisp, and all the moisture is gone. This step is critical for a long shelf life. Remove and set aside to cool completely.

2. Prepare the Pickle Masala

Dry Roast Spices: In a small, dry pan, lightly dry-roast the mustard seeds, fenugreek seeds, cumin seeds, and coriander seeds until aromatic (about 1-2 minutes).

Grind: Let them cool, then grind them into a fine powder.

3. Cook the Masala

Sauté Ginger-Garlic: Use the remaining oil from frying the chicken (you should have about 1/4 to 1/2 cup remaining; add more to make up 3/4 cup total if needed). Heat the oil and add the 4 tbsp of fresh ginger-garlic paste. Sauté until the raw smell is completely gone and the paste turns a light golden-brown color.

Add Spices: Reduce the heat to low. Add the pickle masala powder (from Step 2), red chili powder, and 1/4 tsp turmeric. Stir quickly for 30 seconds to cook the spices without burning them.

Combine: Add the fried chicken pieces to the masala mixture along with the remaining salt to taste. Mix well until the chicken is thoroughly coated in the spice blend. Cook for 2-3 minutes. Turn off the heat.

4. Tempering and Finishing

Final Tempering (Optional but Recommended): In a separate small pan, heat 2-3 tablespoons of fresh oil. Add the peeled garlic pods (if using) and sauté until they turn light brown. Add curry leaves and dry red chillies (if using) and let them splutter. Turn off the heat.

Cool Down: Add this tempering to the chicken mixture and mix well. Allow the entire pickle to cool down completely to room temperature.

Add Souring Agent: Once completely cool, add the lemon juice (or vinegar). Do not add the lemon juice when the pickle is hot, as this can make it bitter. Mix well.

5. Storage

Transfer the finished chicken pickle to a clean, dry, and airtight glass jar.

Ensure there is a layer of oil covering the top of the pickle, which acts as a sealant. If not, heat and cool a bit more oil and add it on top.

The pickle is best eaten after 2-3 days as this allows the chicken pieces to soften and fully absorb the flavors.

Store at room temperature in a cool, dark place for a few weeks, or refrigerate for up to 3 months for best results. Always use a clean, dry spoon.