Dried Meat Chutney is a unique recipe made from dried meat. The meat can range from beef and pork to the meat of reindeer, yak, antelope, etc. depending on the region where the meat is being made.
The process of drying may have been one of the initial methods of food preservation. The meat is usually trimmed off the fats and dried at low temperatures to prevent cooking and bacterial growth. Ingredients like salt have been used as natural preservatives. Done properly, this is one of the best ways to preserve meat and store it for longer periods of time. Also, the meat becomes nutritionally dense.
Usually, dried meat is used to make pickles. Our Dried Meat Chutney is a very unique recipe and can easily be whipped up if you have some dried meat handy at home. You will need to be a very careful with the amount of salt as the meat is pre-salted. Pair it with some other meat dishes or our very own South Indian dosa or idly or even rice.
- Dried Meat – 200g
- Onion – 3 tbsp
- Green Chillies -7, chopped
- Tomatoes – 2, medium, chopped
- Metal Skewers
- Cook the dry meat in a skewer over a live flame for about 15 minutes.
- Keep rotating the skewer to cook evenly.
- Beat it with a wooden mallet to soften further.
- Grind together remaining ingredients to a paste.
- Mix with shredded meat and grind once again.
- Serve with hot rice, idly, dosa or any other stir fry meat dish.