I am not too fond of store bought pickles, but I absolutely love homemade non vegetarian pickles. During my last trip home a bottle of fiery goodness came along with me all the way to Dubai. Luckily I decided to scribble down the recipe; here is how we made it.


  1. Chicken – 1 kg (cut into small cubes)
  2. Garlic – 150 gm
  3. Ginger – 100 gm
  4. Green chilies – 10 no.s
  5. Chilli powder – 75 gm (we used kashmiri chilli powder)
  6. Turmeric powder – 3 tsp 
  7. Garam Masala – 3 tsp
  8. Vinegar – 350 ml
  9. Asafoetida – 1 tsp
  10. Fenugreek powder – 1 tsp
  11.  Mustard seeds– 1tsp
  12. Sugar- 1 tsp
  13. Coconut Oil, Salt, Curry leaves – As needed


  • Marinate the chicken with 2tbsp chilli powder, tsp turmeric powder, 3 tsp garam masala and salt. Keep aside for 1 hour and deep fry the chicken cubes in coconut oil.
  • In a pan, heat coconut oil splutter mustard seeds. Then add garlic, ginger, green chillies and curry leaves. Stir it for 2 minutes.
  •  Reduce the flame and add the remaining chilli powder and turmeric powder. Stir well and add vinegar. Bring this mixture to a boil. Add little salt.
  • Transfer the fried chicken pieces to this mixture. Stir and add the fenugreek and asafoetida. 
  • Add 1 tsp of sugar to balance all the flavors.
  • Allow to cool and store the pickle in sterilized jars.
You can use this pickle immediately after preparation, but it tastes best after 2-3 days and always remember to use a dry spoon while serving the pickle. 

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