Meat Pickle | How to make Meat Pickle

1 review
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ByManini Badlani
Created on 3rd Nov 2015
  • Meat Pickle, How to make Meat Pickle
  • Meat Pickle | How to make Meat Pickle (17 likes)

  • 1 review
    Rate It!
  • By Manini Badlani
    Created on 3rd Nov 2015

About Meat Pickle

This is Sushil Kumari Singh's recipe very generously shared by her with a food group on Facebook. It turned out just fantastic. This can be made with all meats and chicken.

Meat Pickle is an aromatic, flavorful and delicious dish which is very much popular in Andhra Pradesh. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Meat Pickle is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Meat Pickle at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Meat Pickle by Manini Badlani in step by step with pictures so you can easily learn how to cook the perfect Meat Pickle at your home without any difficulties. Meat Pickle is one of the representative dishes of Andhra Pradesh which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time15mins
  • Serves6People
Meat Pickle

Ingredients to make Meat Pickle

  • Mutton- 1 kg (I used boneless)
  • Garlic cloves - 50 grams (whole or sliced)
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 5-6 tsp (I took 6)
  • Nigella seeds (kalonji) - 1 tsp
  • Fennel seeds (saunf) - 2 tbsp
  • Salt - 2.5 tsp or to taste
  • Lime juice- 2 tbsp
  • Whole spices (black cardamom cloves bay leaf and cinnamon)
  • Oil about 8 ladles

How to make Meat Pickle

  1. Add turmeric powder and salt to the meat and cook on low-medium heat till all the liquids dry up and meat is tender. It will take about an hour or so of occasional stirring to ensure the meat doesn't stick to the bottom of the pan.
  2. Heat oil in a separate pan add the whole spices (black cardamom, cloves, bay leaf and cinnamon) then add the cooked meat to it and lightly saute. Keep the heat to medium so as not to excessively fry the meat which will make it hard.
  3. Add the garlic and continue cooking for a minute or two. Then take it off the heat and add the chilli powder, nigella seeds, fennel seeds and lime juice.
  4. Let the meat cool slightly before adding the chilli powder otherwise it turns to a blackish colour.
  5. Various other spices and nuts can be added but this is how we prefer it as the meat (flavour) is not over powered.
  6. This can also be made with bone in mutton but keep in mind it won't stay for as long.
  7. If you want to store it longer you'll probably need to add more oil. You can heat the oil,let it cool down and add it to the prepared pickle.
  8. If topped with oil, it will keep for 3-4 months outside otherwise it will keep for about 2 months in the fridge.
My Tip: Just follow her recipe and you won't go wrong. Just the oil of it tastes so good with khichdi

Reviews for Meat Pickle (1)

Sujata Limbu2 years ago
Wow! Great recipe :D I love meat pickles!