Spicy Andhra Mutton Achar

Name: Mutton Pickle Recipe: Spicy Andhra Mutton Achar
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: Coriander Seeds – 3 tbsp; Cumin Seeds – 2 tbsp; Fenugreek Seeds – ½ tbsp; Mustard Seeds – 2 tbsp; Black Peppercorns – 1 tbsp; Dry Red Chilies – 5; Turmeric Powder – ½ tbsp; Kashmiri Red Chilli Powder – 1½ tbsp; Salt – ½ tbsp; Mutton – 1 kg; Ginger-Garlic Paste – 1 tbsp; Turmeric Powder – ½ tsp; Salt – to taste; Water – as needed; Oil – as required; Garlic – 35 cloves; Curry Leaves – 2 sprigs; Asafetida (Hing) – ¼ tsp; Lemon Juice – from 2 lemons

Spicy Mutton Achar at Home: Authentic Andhra Flavor in Every Bite - Fresh Byte Kitchen

Ingredients

For Roasting & Grinding:
Coriander Seeds – 3 tbsp
Cumin Seeds – 2 tbsp
Fenugreek Seeds – ½ tbsp
Mustard Seeds – 2 tbsp
Black Peppercorns – 1 tbsp
Dry Red Chilies – 5
Masala Mix:
Turmeric Powder – ½ tbsp
Kashmiri Red Chilli Powder – 1½ tbsp
Salt – ½ tbsp
For Mutton:
Mutton – 1 kg
Ginger-Garlic Paste – 1 tbsp
Turmeric Powder – ½ tsp
Salt – to taste
Water – as needed
For Tempering:
Oil – as required
Garlic – 35 cloves
Curry Leaves – 2 sprigs
Asafetida (Hing) – ¼ tsp
Lemon Juice – from 2 lemons

Difficulty : Medium

Serves : 8

This Andhra Style Mutton Pickle is a spicy, tangy, and flavorful delicacy made with tender mutton, freshly roasted spices, garlic, curry leaves, and lemon juice. The unique blend of homemade masala gives this pickle its authentic Andhra taste and rich aroma. Perfect as a side dish with hot rice, chapati, dosa, or biryani, this traditional mutton achar is a must-try for pickle and meat lovers. Follow this easy step-by-step recipe to make a delicious homemade mutton pickle that is packed with bold flavors in every bite.

Cooking Steps

1
In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, black peppercorns, and dry red chilies until aromatic.
2
Allow the roasted spices to cool completely. Transfer them to a mixer jar and grind into a fine powder.
3
Transfer the spice powder to a plate. Add turmeric powder, Kashmiri red chili powder, and salt. Mix well and keep aside.
4
In a pressure cooker, add mutton, ginger-garlic paste, turmeric powder, salt, and a little water. Close the lid and cook for 7–8 whistles.
5
Open the pressure cooker and cook until any remaining water evaporates completely.
6
Heat oil in a pan. Add the cooked mutton and fry until lightly browned. Remove and keep aside.
7
In the same oil, add garlic cloves, curry leaves, and asafetida (Hing). Sauté until fragrant.
8
Add the prepared spice mixture and sauté on low heat for a few seconds.
9
Add lemon juice and mix well.
10
Add the fried mutton and mix until all the pieces are evenly coated with the masala.
11
Cook for 2–3 minutes, then switch off the flame.
12
Let the Mutton Pickle cool completely before storing it in a clean, dry airtight jar.
13
Storage Tip:
14
Store in the refrigerator and always use a dry spoon for longer shelf life.