Savor the Spice: A Guide to Non-Vegetarian Pickles...!!!

Non-vegetarian pickles add a delightful and spicy touch to meals, offering a burst of flavor that enhances various dishes. Made from different types of meat, fish, or seafood, these pickles are preserved in a blend of spices and oils.

Varieties of Non-Vegetarian Pickles

1. Chicken Pickle: Comprises small pieces of chicken marinated in a spice blend and cooked in oil.

2. Mutton Pickle: Features tender mutton pieces, spiced and preserved in oil.

3. Fish Pickle: Made from fish fillets, typically preserved in a spicy masala mix.

4. Prawn Pickle: Contains prawns or shrimp, cooked with spices and oil.

5. Beef Pickle: Involves beef pieces, seasoned and preserved in a tangy, spicy mixture.

Ingredients for Non-Vegetarian Pickles

The specific ingredients can vary based on the type of pickle and regional preferences, but commonly used components include:

• Meat or Seafood: Chicken, mutton, fish, prawns, or beef.

• Oil: Typically mustard oil, but other oils like sesame or vegetable oil can also be used.

• Spices: Turmeric, chili powder, coriander powder, cumin seeds, mustard seeds, fenugreek seeds, and asafoetida.

• Salt: For seasoning and preservation.

• Acidic Component: Vinegar or lemon juice to enhance flavor and act as a preservative.

• Garlic and Ginger: To add flavor and aroma.

• Green Chilies: For extra heat and spice.

Preparation Process for Non-Vegetarian Pickles

1. Preparing the Meat/Seafood

• Cleaning and Cutting: Clean the meat or seafood thoroughly and cut it into small, bite-sized pieces.

• Marination: Marinate the pieces with a mixture of turmeric, chili powder, salt, and lemon juice. Allow it to sit for a few hours for the flavors to penetrate.

2. Cooking the Meat/Seafood

• Initial Frying: Heat oil in a pan and fry the marinated pieces until they are thoroughly cooked and golden-brown. Remove and set aside.

3. Creating the Spice Mix

• Roasting Spices: Dry roast spices like mustard seeds, cumin seeds, fenugreek seeds, and coriander seeds until they release their aroma. Once cooled, grind them into a fine powder.

• Mixing Spices: Combine the roasted spice powder with turmeric, chili powder, and asafoetida.

4. Assembling the Pickle

• Tempering: In the same pan, add more oil if necessary. Add finely chopped garlic, ginger, and green chilies. Sauté until the garlic turns golden brown.

• Adding Spices: Add the spice mix to the pan and sauté for a few minutes until the spices are well-cooked and fragrant.

• Combining Ingredients: Add the fried meat/seafood pieces to the pan and mix well to coat them with the spices. Cook for a few more minutes to blend the flavors.

• Preserving: Add vinegar or more lemon juice to the mixture and cook for a couple of minutes. Turn off the heat and let the pickle cool.

5. Storage

• Sterilizing Jars: Ensure that the storage jars are sterilized and completely dry to prevent any contamination.

• Filling Jars: Transfer the cooled pickle into the jars, ensuring the pieces are submerged in oil to prevent spoilage.

• Aging: Seal the jars tightly and let the pickle age for a few days to a week in a cool, dark place. This allows the flavors to develop and mature.