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Bengali Recipe: Mangsher Achar or Spicy Mutton Pickle


Apr 26, 2018

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Medium

This meaty Mutton Pickle scores high on taste as well as nutrition. It’s cooked in Emami Healthy and Tasty Kachi Ghani Mustard Oil, which adds its pungent flavour and spicy aroma to the pickle. Just follow this recipe by Ananya and we’re sure you’ll want to have it again and again.

INGREDIENTS

    500 gms boneless mutton cubes
    1 cup onion, sliced 2-3 Green chilli, slit
    1 tbsp Ginger/garlic paste
    1 cup vinegar
    1 tablespoon of Red Chilli, Turmeric, Coriander, Cumin powder each
    2 cups Emami Mustard oil
    Oil to deep fry
    Salt & sugar to taste

DIRECTIONS

Heat mustard oil in the kadhai, add mutton and deep fry it until golden brown.
Heat oil in another pan, add onions and sauté till its brown.
Add green chillies, ginger/garlic paste and the powder masala expect garam masala.
Sauté until the oil separates.
Add the fried mutton, vinegar, salt & sugar to taste and simmer until oil floats on top and sprinkle garam masala on top.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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