Mutton pickle is a flavour-filled and fragrant Indian condiment prepared by marinating tender pieces of mutton in a mix of spices, oil, and vinegar. This kind of pickle is mainly found in the states of Andhra Pradesh and Telangana. The people here prefer spicy and sour pickles and treasure them very much. Unlike ordinary vegetable or fruit-based pickles, mutton pickles combine the rich, meaty flavour of mutton with pungent spices. This standout product can pair exceptionally well with rice, parathas, or even plain bread. Mutton pickle is a delight for all spice lovers as they're ready for every tangy umami bite. Mutton pickle is usually made in a bigger batch as they have a long shelf life, but it is taken as a mere accompaniment or supplement to any meal. It could be added to your daily staples, as it does the perfect job of enhancing your breakfast, lunch and dinner.

• 500 gms boneless mutton
• 2 tbsp red chilli powder
• 3 garlic pods
• 1 tbsp turmeric powder
• 2 tbsp ginger garlic paste
• 1/2 tsp kalonji
• 1/2 tsp cumin seeds
• 1/2 tsp methi seeds
• 1/2 tsp coriander seeds
• 5 lemon
• 2 1/2 cup oil

• Let's explore the recipe of mutton pickle today!
• Start by dry roasting the fenugreek, cumin, onion, and coriander in a pan over low heat.
• Stir them around until they become fragrant, but don't let them burn.
• Once cooled, grind the spices into a rough powder and set aside.
• Crush the garlic into a paste and put it aside for later.
• Wash the boneless mutton pieces under running water to clean them.
• Add the mutton, salt, turmeric, ginger-garlic paste, and 1/2 cup of water to a pan.
• Stir well and cook for 25–30 minutes until the mutton is tender and the water evaporates.
• Heat 21/2 cups of oil in a wok over medium heat, then fry the cooked mutton pieces until they turn golden and crispy.
• Add red chilli powder and mix well to coat the mutton.
• Stir in the ground spice mix and garlic paste.
• Add lemon juice, and mix everything thoroughly.
• Simmer until the oil rises to the surface and the flavours are well infused.
• Be careful not to overcook; you don't want the spices to burn.
• Let the mutton pickle cool, then store it in a clean, airtight container.
• Refrigerate for up to 15–20 days.
• This mutton pickle recipe is full of tangy, spicy flavour, perfect with rice or bread!