Mutton Pickle:

Mutton Chukka. Mutton Chukka Varuval. Mutton Porichadhu. Mutton Sukka.

Ingredients:

Mutton(Goat’s Meat) 1/4 kilo (cubed, boneless & trim the cholesterol sheets too!)
Sesame oil for deep frying
Ginger-garlic paste 3-5 spoons
Salt
Turmeric 1/2 spoon
Chili powder 1 spoon
Lemon juice 1 cup
Curry leaves
Mustard 1/2 spoon
Fenugreek seeds 1/2 spoon
Asafoetida 1/2 spoon

To be Toasted and Powdered each Separately:

Mustard 2 spoons
Fenugreek seeds 2 spoons
Coriander seeds 1 fistful
Dry red chilies 1 fistful
Cloves 2
Cinnamon 2

Method:

1. In a deep frying pan add oil. Maintain it on medium flame only. Once the oil is smoky hot. Add mutton pieces to it.

2. Deep fry them till reddish brown. Repeat the process to rest of the meat. Once all the meat is fried…set them aside.

3. In the same oil add 1/2 spoon all mustard, fenugreek seeds, asafoetida, and ginger – garlic paste. Fry them well and further add the fried meat now. To this add salt, turmeric and chili powder. Fry them altogether till the raw smell of garlic and chili powder is gone.

4. Add further all the powders (mustard, fenugreek, coriander, red chili,cinnamon and cloves) maintain the stove in low flame. Once the raw smell is gone. Take them off from stove.

5. Now place this in a wide bowl and allow it to cool. May be 5-6 hours.

6. Once the pickle has come to room temperature…add either Lemon juice or vinegar. I prefer lemon juice. Mix them well. If needed one can addhot sesame oil once again.Could be stored in ceramic jars for 1-3 months.