Chicken Pickle (Achar) is my family favorite. It is a must each time with main dish or with soft or hard drinks. Often confused with other types of chicken pickle, this recipe includes ginger and Sichuan Pepper (Timur) and can last for months.
Ingredients:
• Boneless Chicken (1 kg)
• Rajah Cumin (Whole Jeera) (1 tbsp)
• Coriander (1 tbsp)
• Sinchuan Pepper (Timur) (1 tbsp)
• Black Pepper (1 tbsp)
• Yellow Mustard (Sarso) (1 tbsp)
• Fennel (Saunf) (1 tbsp)
• Black Cumin/Nigella (Mungrelo) (1 tbsp)
• Asafoetida (Hing) (2 pinch) • Nutmeg powder (Jaiphal) (1/2 tbsp)
• Salt (As per taste)
• Red Chili Powder (1 tbsp)
• Turmeric Powder (1/2 tbsp)
• Fenugreek (Methi) (1/2 tbsp)
• Cloves, Cardamom (5 pieces)
• Cinnamon (2 pieces)
• Basil Leaves (2 pieces)
• Dry Red Chilli (2 pieces)
• Ginger (100 gm) • Garlic (200 gm)
• Mustard Oil (400 ml)
• Vinegar (1/2 cup or as per sourness) Instructions
• Take boneless chicken and cut them in fine squares.
• Add a pinch of salt and deep fry the chicken in mustard oil till it becomes golden brown in colour.
Instructions:
1). Take the following ingredients and dry roast them in a pan until it’s colour is changed. Grind the roasted mixture in a grinder, Black pepper, Sichuan Pepper, Rajah Cumin, Coriander, Fennel seeds, Yellow mustard, Nigella seeds
2). Fry some fenugreek, Cloves, cardamom, cinnamon, basil leaves, asafoetida and dry red chili in the same oil that was used for frying the chicken. Add some finely chopped ginger and garlic with bits of red chili powder and turmeric powder, in the process.
3). Now add the fried chicken in the mixture. Add some salt as per taste along with the previous grinded mixture. Add nutmeg powder (jaiphal) and fry thoroughly until oil is separated from the mixture.
4). Finally, add 1/2 cup of vinegar (this can be alternated as per your choice of sourness). Mix well for a couple of minutes and let it cool down.
5). Store the pickle in a glass jar. It remains fresh for a long time.
You can serve it with any type of meal.
