Рецепт Chicken Pickle / Kozhi Achar

by Swapna

I love to

make pickles and even though I don’t eat pickle every day I love to store

different types of pickles in my pantry. Recently when the pickle making bug

caught me I remembered the Chicken Pickle, Ria posted some time back on her

blog. I tried it and we really loved it. I have already made several batches of

this and it goes very well with rice or chapathi. You can keep this chicken

pickle at room temperature, if you avoid adding water while preparing it.

Remember to use a clean sterilized dry bottle to store the pickle and always

use a dry spoon to take the pickle.

Chicken Pickle / Kozhi Achar

• Boneless chicken - 500 gms,
• cut into 1” pieces
• Shallots / Chumannulli – 1
• cup, sliced fine
• Kashmiri Red chilly powder
• – 2 ½ to 3 tbsp
• Asafoetida powder / Kaayam
• – 1 tsp
• Fenugreek powder / Uluva
• podi - 1 tsp
• Gingelly oil / Nallenna –
• 1 cup

Method:

Wash, clean and drain chicken

pieces.

Add salt and pepper powder

and let it marinate for 1 hour. Deep fry till the chicken pieces are crisp and

brown in colour. Reserve the pieces.

In the same oil splutter

the mustard seeds. Then add shallots, ginger, garlic and curry leaves and sauté

well until golden brown.

Lower the flame and add

the powders and mix well till the raw smell goes.

Add the deep fried chicken

pieces to it and mix well.

Add vinegar to taste and

check for salt and give it a nice boil.

Turn off the heat and once

the pickle is cooled transfer it to a clean dry bottle and use.

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