Mutton or Chicken Ka Achar

 

INGREDIENTS	QUANTITY
Mutton & Chicken Boneless	2/2  kg each
Refined oil	1 ltr (to fry)
Mustard oil	1 ltr
Garam masala powder	2 tsp
Garlic julienne	100 gm
Ginger julienne	100 gm
Citric acid/ Lemon salt	0.5 tsp
Salt	As per
Kashmiri chili powder	100 gm
Turmeric Powder	2 tsp
To Soak
Fenugreek seeds (Methi)	200 gm
Whole red Chili	10 no
Kalonji (Nigella Seeds)	50 gm
Saunf	50 gm

Procedure :-

Now a days Its very traditional that people are making non-veg pickles. The durability of this pickle is around 12 to 15 days but still its tastes good.

The Recipe of making achar out of mutton and chicken is same that’s why I mentioned both together. Here mutton and chicken two are the base and the ingredients used for that are same and also same in quantity. So please don’t confuse to mix mutton and chicken together.

I am describing here for chicken Achar and for mutton follow the same recipe.

First of all take a pan and soak the Fenugreek, Saunf, Kalongi and Whole Red Chili in sufficient water for 1 hours. The stem of the red chili should be plucked. After one hour strain it with a help of strainer and keep it away to dry it for half an hour.

Cut 2 kg of the chicken in cubes (2/2”). And boil it in a pan with 1 liter of water.

Add the little salt and turmeric powder in the boiling water. Cook the chicken approx 90%.

Then heat oil in a fryer and deep fry the chicken for two minutes, so that there should be less water content in chicken. After frying keep the chicken aside on a oil soaking paper.

Heat 0.5 liter of mustard oil in a big pan and add julienne garlic and ginger in it and then add the strained whole red chili, saunf, kalongi, and fenugreek. After mixing it in oil for 5 minutes add Kashmiri Chili powder, Turmeric, Salt and Garam masala Powder. And mix it well.

Then add the fried chicken cubes in it and stir it well.

Take out this pickle mixture in a dry container and add Citric Acid/Lemon Salt.

At the end heat up the mustard oil in pan and pour it in the pickle container.

Now your Chicken Pickle is ready to eat don’t keep this pickle in refrigerator otherwise the meat

Will become more dry and hard. Try to avoid water content in it.