Mutton Achaar ( mutton pickle )

Mutton Achaar ( mutton pickle )

Vegetarians can add chopped mixed vegetables instead of mutton and steam the vegetables and fry in oil only for 10 minutes and then follow the same procedure

You can substitute mutton with beef ,prawns or chicken

Few people leave a mark in your life ……After my mom ,if there is someone who has impressed me with her cooking style is my aunt Zubaida ( my dad sister and we can her Puppujaan ) ,today people talk about white sauce and soups ….she used to make white sauce pasta , tarts and sweet corn chicken soup 40 years back ….I love talking to her about food and we both share a fantastic relationship but she believes in standardizing recipes that we dread when she asks us for any recipe as for her even salt has to be measured and added….She hates when we say salt to taste and tells what kind of cook are you all,how can people follow your recipes when you cant tell how much salt to add…..She passed on this recipe to my mom and to my luck ,mom had written in my recipe book which I lost and found after 6 years…..this is first recipe I made after getting my book and sad part is when I told my aunt about it,she has forgotten the recipe herself and told me to pass it on to her….I have few more of her recipes which I will be sharing with you all …

This pickle is a hit in my house and I remember mom packing this pickle especially while we used to travel as it adds extra flavour even to the plain Roti or Pulao ….


  • Mutton – 500gms
  • Cumin seeds – 125 gms
  • Mustard seeds – 75 gms
  • Fenugreek seeds – 10 gms
  • Chili powder – 75 gms
  • Sesame oil – 500 ml ( gingerly oil )
  • Finely chopped garlic -100 gms ( I used chopper )
  • Lemon juice of – 15 lemons
  • Salt – 50 gms


  • Mustard – 1 tsp
  • Fenugreek – 1/2 tsp
  • Red chillies – 12 no.
  • Oil – 25 ml


  1. In a deep bottom pan add 250 ml of oil and fry the mutton till it’s well done and crisp ( it takes 20 to 25 minutes for the mutton to become crisp see the above pic for more clarification on how the mutton looks after frying ,I didn’t add anything to the mutton while frying )
  2. Heat another pan heat 25 ml and add the chopped garlic and fry till it’s golden brown ,dry roast cumin and fenugreek and make powder with mustard ( don’t roast mustard ) and add it to the mutton along with salt and chilli powder ( add the powders only after the mutton cools down.)
  3. For tempering heat oil add mustard ,fenugreek and red chillies and add to the mutton only after the tempering mixture cools ( never add anything hot to the mutton )
  4. Add lemon juice and mix well ,immediately the pickle consistency will thicken and it will absorb all the oil .Add the remaining oil and store in airtight jars
  5. This pickle tastes best after 2 to 3 days but you can eat it immediately and goes best with any Pulao or with Roti

Note :
This pickle stays good in fridge for more than year and if you it outside ensure that oil floats over the pickle

I made this pickle in 30 minutes

Happy cooking…

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