Ingredients:

• 1 kg meat, cut into 1 inch pieces
• 1 cup Vinegar
• 2.5 cups Mustard oil
• 1 tbsp Fenugreek seed powder
• 5 tbsp Red Chilli powder
• 1/2 tbsp Turmeric powder
• 1 tbsp Cumin seed powder
• 2 tbsp Mustard Seed powder
• 1/2 tsp Asafoetida
• 3 tsp salt

Method:

1. Heat oil in a pan. Fry meat pieces till golden brown.
2. Drain and keep aside.
3. In the same oil, put all the spices one by one and fry for 5 minutes.
4. Add the meat pieces again and simmer for 10 minutes.
5. Remove the pan from the fire.
6. Let it cool.
7. Put the pickle in sterilised jar.
8. Add vinegar to it and mix lightly.
9. Cover the lid and store in a cool place.
10. Consume meat pickle after a day.

Recipe courtesy of Meera Soni