By Tarishi Shrivastava
May 9, 2026
A spicy and tangy achar for mutton lovers! The perfect side dish to your everyday meal is here, made with some basic spices and mutton pieces. This achar has bold flavours of pickles with the heavy and creamy hint of mutton. It is best eaten with tawa roti or jeera rice, these two enhance the flavour of mutton achar in every bite.
500 grams- Mutton (small pieces, boneless) 1 cup Mustard oil 12-15 Garlic 1 inch Ginger 8-10 Dry red chillies 2 tsp Kashmiri red chilli powder 1 tsp Turmeric powder 2 tsp Coriander powder 1 tsp Fennel powder ½ tsp Garam masala Salt - to taste 2 tbsp White vinegar
Heat the oil in the pan till it gives off a nice smoke, then let it sit for a minute or so till it cools down a bit.
Add in garlic, ginger and dry red chillies, sauté them till they are nice and aromatic.
Now add your mutton and cook on a medium heat till its just nicely browned on the outside.
Add in your spices, turmeric, chilli powder, coriander, fennel, garam masala, and salt, and give it a good mix.
Keep cooking it till the oil starts to separate and the mutton is all tender.
Switch off the heat and let it cool all the way down then mix in that vinegar.
Add it into a clean glass jar and let it sit for a couple of days, mostly 3 before you even think about trying it.