Gosht Ka Achar - Chicken Pickle | How to make Gosht Ka Achar - Chicken Pickle

By Shalini Digvijay  |  1st Mar 2016  |  
5 from 2 reviews Rate It!
  • Photo of Gosht Ka Achar - Chicken Pickle by Shalini Digvijay at BetterButter
Gosht Ka Achar - Chicken Pickleby Shalini Digvijay
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About Gosht Ka Achar - Chicken Pickle Recipe

This is a pickle. Not a sabzi, a salan, nor a curry or a side dish. This is a relish, a pickle. To be had as an accompaniment. Not as a "whole" meal. Many techniques and instructions amalgamated into this one pickle.

Gosht Ka Achar - Chicken Pickle

Ingredients to make Gosht Ka Achar - Chicken Pickle

  • 1 kg chicken on bone or boneless cut into even size pieces
  • 250 ml mustard oil or olive oil
  • 100 gms chopped ginger
  • 100 gms chopped garlic
  • 15 - 20 cloves garlic
  • 400 gms onion, coarsly chopped
  • 10 - 15 red and green chillies whole
  • 50 ml lemon juice
  • 100 ml vinegar
  • 5 tbsp Panch Phoran
  • 1 tsp coriander powder
  • 1 tsp Red chili flakes
  • 1 tsp cumin powder
  • salt 1 tbsp or to taste
  • 2 tbsp Deghi mirch powder
  • 2 tsp any vegetable oil
  • 1 tsp turmeric powder

How to make Gosht Ka Achar - Chicken Pickle

  1. In blender, wet grind the onions, ginger and garlic with vegetable oil. In no condition must you use water. Wash and pat dry the chicken. Remember no water.
  2. Heat mustard oil in a large pan to smoking point. Add the onion mix and stir. Add in the chicken, stir. Add salt, red chilli flakes, turmeric and stir. Once this comes to a boil add lemon juice and stir. Cover and cook stirring occasionally.
  3. Once chicken is almost done, add the Panch Phoran spices, garlic cloves, chillies and coriander powder and cumin powder and Deghi mirch on a low flame.
  4. Add vinegar and cook uncovered till the liquid evaporates and oil floats on the top. Meanwhile also taste for salt and chilli. You may need to add more salt.
  5. Sterilise a glass bowl with a tight lid or wipe the bowl with a tissue soaked in vinegar and microwave for 30 seconds. Now place the pickle into this bowl while it still hot. Cool and cover and place in fridge.
  6. Serve with dinner if your veggies are boring or just enjoy as a snack. Serve hot or cold. Use the masala on anything you like.

My Tip:

Make sure you use a clean spoon to remove pickle. Cover and keep refrigerated and the pickle will last a month. Honestly, mine never even lasts a week. It finishes so fast. You can use the leftover mustard oil to pour over your dal or fry your parantha in it. For homemade Panch Phoran powder grind 1 tbsp each saunf or aniseed, jeera or cumin seed, methi dana or fenugreek seeds, Kalonji or nigella seed, rye Dana or mustard seeds.

Reviews for Gosht Ka Achar - Chicken Pickle (2)

Annie Thomas3 years ago

Sounds terribly yumm.will try it

dr yasmin3 years ago

Wts panch phoran