Chicken Pickle Murg Achaar North Indian Punjabi Food

MANGO PICKLE NORTH INDIAN STYLE

Steps:

• cube the raw mangoes skin on and stone in.
• In a large spacious bowl toss in the mangoes with salt, cover and place under the sun for 2 to four hours (depends on the intensity).
• Dry roast each of the whole spices till they exude aroma, keep asde to cool. once cooled down grind them coarsely and keep aside. mix in the crushed chillies and turmeric powder.
• smoking of mustard oil - heat the oil on high till smoky. let it cool down before using.
• After 2-4 hours the mangoes would have oozed out some liquid, which needs to be drained out.
• Add half of the cooled oil to the spice mixture and then toss in the mango cubes and set aside overnight.
• Next day pour more oil (remember to check if the oil covers up the pieces of mangoes) mangoes need be immersed in oil to keep them from developing mold.
• transfer this into a glass jar and cover it with a muslin cloth and keep it outdoors in the sun for the pickle to "mature" it takes over a week or 2 to be ready for consumption. (again depending on the sun).
• Keep mixing the pickle one in a while with a clean dry ladle. once done this stays good for a year and above. Do not refrigerate.

YUMMY CHICKEN PICKLE

Steps:

• Heat the oil in a deep pot, lower the heat and put the fennel seeds plus cloves.
• Cover the lid and allow the seeds+cloves to crackle a bit.
• Now open the lid and add chopped onion and garlic.
• Let them go deep brown.
• Now add all the spices and the salt.
• Saute a little.
• Add cubed chicken breasts and saute for 4 minutes till raw smell is gone.
• Add atleast 21/2 cups of water, cover the lid and allow to simmer on medium heat till chicken is tender and flavours mix.
• Approx.
• 20 minutes.
• Open the lid.
• Add tomato puree and one small piece of mango pickle and increase the heat to full.
• Let the dish boil uncovered for 2 minutes.
• There should not be much of water at this stage.
• The gravy should be thick.
• Remove from heat and serve with steamed rice, pasta, noodles or breads.
• You may garnish with finely chopped coriander leaves.
• Little spicy!