Ingredients:
500 gms chicken flesh
100 gms white vinegar
20 red chillies
2 tsp mustard seeds
1 tsp fenugreek seeds
100 gms tamarind extract
a small pinch of sodium benzonate (preservative)
1 tsp powdered asafoetida
250 gms gingelly oil
3 pods of garlic
salt to taste
Method:
1. Roast and powder the chillies, fenugreek and mustard.
2. Separately fry the garlic into a light golden colour.
3. Cut the chicken into small, even pieces and wash.
4. Drain and saute the chicken till the moisture evaporates.
5. Heat oil in a pan.
6. Add the chicken pieces and fry till they turn soft.
7. Add salt to taste.
8. Add the fried garlic.
9. Add all the ingredients, except vinegar and simmer till the oil floats on top.
10. Add vinegar and keep on slow fire for five more minutes.
11. Remove and cool.
12. Fill the pickle in a sterilised jar.
13. Sprinkle preservative and seal the jar with a clean muslin.
This hot chicken pickle can be kept for a week.
