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Mutton Achar

02-September-2025

Mutton Achar

    Ingredients

    • Mutton (boneless, preferably leg or shoulder) – 400 g

    • Mustard oil – 100 ml

    • Turmeric powder – 1 tsp

    • Red chili powder – 1–2 tsp (adjust to taste)

    • Fenugreek seeds – 1 tsp

    • Garlic – 5–6 cloves, finely chopped or crushed

    • Ginger – 1-inch piece, finely chopped

    • Green chili – 2–3, chopped

    • Asafoetida (hing) – a pinch

    • Salt – 1.5 tsp (or to taste)

    • Lemon juice or vinegar – 1–2 tbsp (for tanginess)

    • Fresh coriander leaves – 2 tbsp, chopped (optional)

    Preparation Steps

    1. Prepare the Mutton

      • Wash the mutton thoroughly and cut into small, bite-sized cubes.

      • Pat dry to remove excess moisture; this helps the pickle last longer.

    2. Cook the Mutton

      • In a pan, add mutton, turmeric, and salt.

      • Cook on medium heat until the meat is tender and most of the moisture evaporates.

      • No water is added; the mutton should be dry and slightly roasted.

    3. Prepare the Tempering (Tadka)

      • Heat mustard oil in a small pan until it reaches the smoking point, then let it cool slightly.

      • Add fenugreek seeds and a pinch of asafoetida. Roast lightly for a few seconds until aromatic.

    4. Add Aromatics

      • Mix in finely chopped garlic, ginger, and green chilies. Sauté lightly for a minute until fragrant.

    5. Combine Mutton with Spices

      • Add the cooked mutton to the tempering and aromatics.

      • Sprinkle red chili powder and mix thoroughly so every piece is coated with oil and spices.

    6. Add Tanginess

      • Add lemon juice or vinegar for tang and mild preservation.

      • Mix gently to avoid breaking the meat pieces.

    7. Marinate and Rest

      • Transfer the mutton achar into a clean, dry glass jar.

      • Let it rest at room temperature for 1–2 days so the flavors fully develop.

      • Shake or stir gently once a day to evenly distribute spices.

    8. Serving & Storage

      • The achar is ready to eat after 1–2 days but tastes best after 3 days.

      • Store in a cool, dry place in an airtight jar.

      • Properly prepared mutton achar can last up to 1–2 weeks, depending on freshness and storage.