Mutton Pickle (Meat Achar)

Marinate the 0.5 kg of lean boneless mutton with salt and turmeric powder; mix well and let sit for 1 hour.

Heat the coconut oil in a pan over medium heat, add the marinated meat and brown it on all sides, then remove and set aside.

In the same pan, add the red chilli powder and stir for about 30 seconds on low heat to release its aroma.

Add the sliced green chillies, ginger, and garlic; fry briefly for 1–2 minutes until fragrant.

Add the mustard seeds and continue frying for another minute, stirring constantly.

Stir in the white vinegar, hot water, and sugar; mix thoroughly and bring to a gentle simmer.

Return the browned meat to the pan, cover, and simmer for 10–15 minutes until the oil rises to the surface and the meat is tender.

Remove from heat, allow the pickle to cool to room temperature, then transfer to a sealed jar for long‑term preservation.