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Mutton Pickle

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Adjust Servings:
500g Mutton boneless (cut into small pieces)
1 tsp ginger garlic paste
1 tbsp chili powder
½ tsp turmeric powder
1 ½ tsp garam masala powder
4 tsp salt
5 lemon
2 ½ tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 ½ tsp mustard seeds
5 dry red chilies
10 garlic cloves
few curry leaves
300 ml cooking oil

Nutritional information

115.61 g
203.27 g
61.91 g
1019 mg
545 mg

Mutton Pickle

  • Non Veg
  • 2 hrs 30 mins
  • Serves 10
  • Easy


How to make Mutton Pickle

  • In a wok, roast cumin seeds, coriander seeds, tsp fenugreek seeds, tsp mustard seeds.
  • Roast it on a medium flame.
  • Transfer into a plate and let them cool down.
  • Grind all the roasted ingredients into a fine powder and keep them aside.
  • Wash the mutton and drain the water completely.
  • Add juice of lemons. Mix well and keep it in a refrigerator for 2 hours
  • After 2hrs, take a pan. Add mutton pieces, ginger garlic paste, chili powder, turmeric powder, garam masala powder, and Mix well.
  • Close the pan with a lid. Mutton will leave its water. We need not add any water.
  • Cook the mutton on low flame for 30mins till it becomes tender.
  • Once the mutton gets tender, put on high flame till the water dries completely
  • Take a pan, add 300ml of oil on low flame. Add cumin seeds, mustard seeds, fenugreek seeds, and dry red chilies. Sauté them continuously till they turn a little
  • Add garlic cloves diced, dried curry leaves and add the cooked mutton
  • Fry it till it turns little brown for about 4 to 5mins
  • Turn off the flame and add 3tsp salt, ground powder of cumin, fenugreek, coriander, and mustard seeds.
  • Add garam masala powder and red chili powder as required.
  • Mix well and allow it to cool. Add juice of 3 lemons and mix it well.
  • Spicy and yummy pickle is ready.
  • Store it in an airtight


Pickles were perhaps first created in Mesopotamia in 2400 B.C; others believe it was as early as 2030 B.C.

In north India, pickles are mild while in the south they tend to be very spicy and tangy.


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