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A fiery and tangy Maharashtrian mutton pickle where tender mutton pieces are preserved in a bold blend of traditional spices and oil. This 'lonche' is a perfect spicy kick to accompany any meal, especially with bhakri or rice.
For 16 servings
Marinate the Mutton
Pressure Cook the Mutton
Fry the Mutton Pieces
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A fiery and tangy Maharashtrian mutton pickle where tender mutton pieces are preserved in a bold blend of traditional spices and oil. This 'lonche' is a perfect spicy kick to accompany any meal, especially with bhakri or rice.
This maharashtrian recipe takes 90 minutes to prepare and yields 16 servings. At 250.13 calories per serving with 9.33g of protein, it's a moderately challenging recipe perfect for side.
Prepare the Pickle Masala
Combine and Finish the Pickle
Cool and Store
This pickle can also be made with chicken (adjusting cook time to be shorter) or even pork for a different flavor profile.
Adjust the amount of red chili powder to your preference. For a milder version, use only Kashmiri red chili powder and skip the hotter variety.
Add a few black peppercorns or a small stick of cinnamon to the oil along with the mustard seeds for an extra layer of aromatic flavor.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like turmeric, asafoetida, and garlic offers various benefits. Turmeric contains curcumin, an anti-inflammatory compound, while garlic and asafoetida are known to aid digestion.
Mustard oil, a key ingredient, is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health when consumed in moderation.
When stored correctly in a sterilized airtight glass jar with a layer of oil on top, it can last for 2-3 months in the refrigerator. Always use a clean, dry spoon to serve.
Mutton Lonche is a traditional delicacy meant to be enjoyed in small quantities. While mutton is a good source of protein, the pickle is high in fat and sodium due to the large amount of oil and salt used for preservation. It should be consumed in moderation as a condiment rather than a main dish.
A single serving of approximately 1/4 cup (about 55g) contains an estimated 280-320 calories, primarily from the mutton and mustard oil.
Yes, you can use boneless mutton. The cooking time in the pressure cooker might be slightly shorter. However, bone-in mutton is traditionally preferred as it adds more depth of flavor to the pickle.
The most common reasons for spoilage are moisture and contamination. Ensure your jar is completely dry and sterilized, the mutton is patted dry thoroughly before cooking, and you always use a clean, dry spoon. An insufficient layer of oil on top can also lead to spoilage.