Скачать или смотреть Amazing Mutton Chutney Recipe || Family Recipes || Infinity Platter || 2022

You’re going to LOVE this unique recipe! I tried it for the first time recently and I fell in love with it, so I HAD to learn how to make it. And I’m so excited to share this recipe with you.


Ingredients-
1/2 Kg Mutton
1.5 Kgs Tomato
2 tbsp Oil (any vegetable oil)
1 tbsp Kashmiri RedChilli powder (reduce this depending on your preference)
1-1.5 tbsp Chilli powder (reduce this depending on your preference)
1 tbsp Salt
1 tsp Turmeric
2 tbsp Ginger Garlic Paste
10 Mint leaves
Small bunch of Coriander leaves
1.5 cups water

50g Dhaniya seeds
10g Sesame
20g Kalonji

500ml of any Vegetable oil
25-30 Garlic pods
1 tsp Jeera
1 tsp Mustard seeds
12 Dried Red Chilli
Curry leaves (big bunch)
Lemon juice (of 10-12 lemons)

Instructions -
In a pressure cooker, add 1/2 kg mutton and 1.5 kgs of tomatoes, 2 tbsp any vegetable oil,
1 tbsp Kashmiri red Chilli powder, 1.5tbsp Chilli powder, 1 tbsp salt, 1 tsp turmeric, 2 tbsp ginger garlic paste, around 10 mint leaves and a small bunch of coriander leaves.
Squish everything well with your hands, add 1.5 cups of water and pressure cook for 4 whistles.
Remove the lid and let it simmer on medium heat until the remaining water evaporates and turns into this thick consistency. Leave it aside to cool completely.

In a dry pan, add 50g dhaniya or coriander seeds, 10g sesame seeds, 20g kalonji or Nigella seeds and dry roast them for a minute or until they’re lightly toasted and brown.
Leave it to cool and blitz into a powder and it’ll look like this.

Now it’s time to make a paste of the cooled down mutton mixture. I tried it the traditional way which was a lot harder than it looked. But it was so much fun!
You can also just put it into a blender and blend until it becomes a smooth paste.

In 500 ml of any vegetable oil, add 25-30 garlic pods and fry until they become light golden brown. Then add 1 tsp Jeera or cumin seeds, 1 tsp mustard seeds, 12-15 dried red Chilli and stir for a few seconds. Next add a big bunch of curry leaves and fry for 10 seconds.
Now add the mutton paste mixture and cook this until all the oil gets absorbed and the colour changes to a much deeper reddish brown. Keep stirring constantly otherwise the bottom will burn.
This should take you 20-30 minutes.

Next add the coriander, sesame & kalonji powder in two stages and mix well. Cook this for another 10 minutes and add the juice of 10-12 lemons and mix well, all the while constantly stirring the mixture.
At this stage you’ll see some of the oil being released and that’s when you know that your mutton chutney is ready! Enjoy!

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