Wednesday, 1 June 2016

Aam, Gosht Aur Chane ka Achar.....

Aam, Gosht Aur Chane ka Achar.....


Raw Mango and Chickpeas pickle is a pickle from Rajasthan. I wanted to give it a twist... This pickle is for all non veg lovers. I have added Mutton and innovated the spice powder. Something different and worth the try. 

For Marinating the Mutton 
Ingredients
1 bowl boneless Mutton cut into small pieces
1 tbsp Ginger and Garlic minced 
Salt to taste
1/4 tsp Turmeric powder
1 tbsp Chilli powder 
Juice of 1 Lime

Method 
Marinate the mutton with all the above ingredients for 1 hour. Pressure cook the mutton, cook it for 3 whistles. Let the pressure release. Open the lid, if there is any water remaining, dry it up. Take the mutton out from the pressure cooker and keep it aside. 

For the Spice powder 
Ingredients 
1 tbsp Mustard seeds
10 to 15 Pepper Corn
8 or more Whole Dry Red Chilli as per the spice required 
1/2 tbsp Dry Ginger powder
2 tbsp Madras Curry powder
1 tsp Garam Masala
1/2 tsp Turmeric powder 

Method 
Grind all the above ingredients together into a powder. 

For the Pickle 
Cooked Mutton pieces 
1 Bowl of Chickpeas soaked overnight and boiled ( it should be just cooked and not mushy)
1 cup peeled and grated Raw Mango (squeeze out the excess water) 
1 tbsp Garlic and Ginger minced 
Spice powder
Salt to taste 
1/2 tsp Sugar 
Juice of 1 Lime 
Few Curry Leaves
1/4 tsp Mustard seeds
2 pinches of Asafoetida 
1 cup Mustard Oil 

Method 
Heat the oil in a wok, add the mustard seeds. Let it crackle, add the curry leaves, garlic - ginger and asafoetida. Sauté it for a minute. Add the mango, let it cook for 5 minutes in the oil. Add the chickpeas and the mutton pieces. Stir and mix the mutton pieces. Add the spice powder, sugar and salt. Stir it and cook for 2 minutes. Switch off the gas. Add the lime juice. Stir it and let it cool. Store it in a dry glass jar and refrigerate it. It will stay for 2 months.