The process for chicken, mutton and Prawn pickles is the same. Ingredients and quantity are also the same. So if you know how to make one, you can make them all.
Prawn Pickle
Take good-sized prawns of one and half kilo. After de-shelling, prawns will weigh about one Kilo. Devine the prawns and rinse in water at least three times. Keep them aside for some time till water drains off. Add a tsp of turmeric powder, 2 tsp of crystal salt, 2 tsp of ginger garlic paste and mix well. Place the contents in a large dry pan and simmer till water is completely evaporated.
Take 100 gms of coriander seeds ( Dhania ) and fry them in a dry pan with a low flame for 2 to 3 minutes till the aroma reaches you. Put the fried seeds away to cool. Add a finger length cinnamon stick ( Dalchini) and a dozen cloves ( lavangalu) and grind them to fine powder . Add a cup( about 100 gms ) of powdered crystal salt and a cup of chilly powder ( 100 gms ) and mix well. Heat 500 gms of groundnut oil in a deep pan. After oil is heated well, deep fry the prawns for about 2 to 3 minutes till they become slightly brown. It is better to take small portions of the prawns and deep fry them so as not to have the oil overflow from the pan. Add the fried prawns to the container which has the mixed powders. Take 4 spoonfuls ( about your handful) of ginger garlic paste and drop it gently into the simmering oil. Put out the flame of the stove. Let the ginger and garlic paste remain in the hot oil for a few minutes. Add the oil along with the paste to the prawns. Mix thoroughly. Take about 12 average sized lemons and squeeze the juice ( 50 to 60 ml). Strain the juice to separate seeds. Add the juice to the prawns while the oil soaked paste is still hot. Mix well. Let it cool. Do not put a lid on the container as it will condense the vapour to water drops and the pickle will get spoilt. Transfer the pickle to glass jars. Shelf life is 4 to 6 months.
Chicken & Mutton pickle
Chicken or mutton should be boneless. They should be cut into one to one and a half inch pieces. Process is same as prawn pickle. Only more time is needed for deep frying. About 5 minutes.
Prawn Pickle
Take good-sized prawns of one and half kilo. After de-shelling, prawns will weigh about one Kilo. Devine the prawns and rinse in water at least three times. Keep them aside for some time till water drains off. Add a tsp of turmeric powder, 2 tsp of crystal salt, 2 tsp of ginger garlic paste and mix well. Place the contents in a large dry pan and simmer till water is completely evaporated.
Take 100 gms of coriander seeds ( Dhania ) and fry them in a dry pan with a low flame for 2 to 3 minutes till the aroma reaches you. Put the fried seeds away to cool. Add a finger length cinnamon stick ( Dalchini) and a dozen cloves ( lavangalu) and grind them to fine powder . Add a cup( about 100 gms ) of powdered crystal salt and a cup of chilly powder ( 100 gms ) and mix well. Heat 500 gms of groundnut oil in a deep pan. After oil is heated well, deep fry the prawns for about 2 to 3 minutes till they become slightly brown. It is better to take small portions of the prawns and deep fry them so as not to have the oil overflow from the pan. Add the fried prawns to the container which has the mixed powders. Take 4 spoonfuls ( about your handful) of ginger garlic paste and drop it gently into the simmering oil. Put out the flame of the stove. Let the ginger and garlic paste remain in the hot oil for a few minutes. Add the oil along with the paste to the prawns. Mix thoroughly. Take about 12 average sized lemons and squeeze the juice ( 50 to 60 ml). Strain the juice to separate seeds. Add the juice to the prawns while the oil soaked paste is still hot. Mix well. Let it cool. Do not put a lid on the container as it will condense the vapour to water drops and the pickle will get spoilt. Transfer the pickle to glass jars. Shelf life is 4 to 6 months.Chicken & Mutton pickle
Chicken or mutton should be boneless. They should be cut into one to one and a half inch pieces. Process is same as prawn pickle. Only more time is needed for deep frying. About 5 minutes.
5 comments:
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i Love Non veg pickles .. Tasty and spicy pickles www.pikipack.com
Really awesome post on non veg pickles. loved it more
Hi, just seen your blog while i was surfing on web. Really amazing and you are maintaining this blog is really appreciated. if you want to know how to make chicken pickle refer my site.
Thank you for showing the Boneless Mutton Pickle / Gosh Ka Achaar recipe. I can feel the taste of it by looking at the making process my mouth is watering a lot. It's making me hungry will definitely try this weekend. Thank you once again.
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