Pickle making is my passion, I love to develop new pickle recipes, specially when it comes to non veg pickles adding up with vegetables...This is a Bengali style meat and tomato pickle. You can use any meat, here I have used pork.
For the Masala
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tbsp Mustard seeds
1/4 tsp Fenugreek seeds
25 Garlic Cloves
2 to 3 small piece of Ginger
10 to 15 Green Chillies depending upon the spiciness you require
Take a grinder, add the dry ingredients and coarsely grind into a powder. Keep it aside.
Now grind the ginger, garlic and green chillies into a coarse paste without adding any water, keep it aside.
Pork and Tomato Acchar
250 grams Pork meat + 125 pork fat cut into small pieces
375 grams Ripe Tomato chopped into small cubes
Dry Masala powder
1 tsp Turmeric powder
1 tbsp Kashmiri Red Chilli powder
Salt to taste
1 1/2 tsp Sugar
1/2 tsp Panch Phoran
1/2 cup Vinegar
1/4 cup + 1/4 cup Mustard oil
Take a strainer, add the pork pieces along with the pork fat in the strainer, sprinkle and apply salt on the pork, keep it aside for an hour or two for draining out the extra water. Pour 1/4 cup mustard oil in a heavy bottom pan. Let it heat up, add the pork pieces and fry the pork until golden in colour on a low medium flame. Remove and keep it aside. In the same pan, add the panch phoran, sauté for few seconds. Add the wet paste. Add the remaining mustard oil. Sauté and cook the paste on a low flame until the oil separates from the masala. Now add the tomato pieces. Sauté and cook the tomatoes until the tomatoes have become pulpy and the oil has separated from the tomatoes. Add the pork, continue to cook for 10 minutes. Add the dry masala, salt, sugar, turmeric powder and chilli powder. Continue to cook for another 2 to 3 minutes. Switch off the flame and add 1/4 cup of vinegar, stir and then add the remaining vinegar and stir, let the pickle cool down completely. Store the pickle in a dry glass container. This pickle can be preserved for 2 to 3 months in the refrigerator.