Gosh Ka Achaar Recipe

Cooking Directions

• STEP 1.In a large bowl, marinate the mutton pieces with ginger-garlic paste, red chili powder, turmeric powder, and salt.
• STEP 2.Heat oil in a pressure cooker and add the marinated mutton. Cook until the mutton is tender and the oil separates.
• STEP 3.In a separate pan, heat mustard oil and add fenugreek seeds, fennel seeds, and asafoetida. Fry until fragrant.
• STEP 4.Add the cooked mutton to the pan and mix well. Cook for a few minutes.
• STEP 5.Add vinegar, red chili powder, turmeric powder, and salt. Mix well and cook for another 5 minutes.
• STEP 6.Transfer the pickle to a sterilized jar and let it cool completely before sealing.
• STEP 7.Store the Gosh Ka Achaar in a cool and dry place. It can be served immediately or kept for a few weeks to enhance the flavors.

Cooking Tips

• Make sure to marinate the mutton for at least 2 hours to allow the flavors to penetrate.
• Adjust the spice levels according to your preference.
• Sterilize the jar properly before storing the pickle to ensure its longevity.

Storage and Serving

• Store the Gosh Ka Achaar in a cool and dry place away from direct sunlight.
• Serve the pickle as a condiment with rice, Indian breads, or as a side dish with any meal.
• The flavors of the pickle will develop and intensify over time, so it can be enjoyed for several weeks.