Meat Pickle/Chutney is another very popular meat pickle of Nagaland. Meat pickle is a very popular recipe in Nagaland. Beef and Pork Pickle are prepared mostly with king chilly as we love spicy and naga ginger which is more spicier and pungent in taste.
Pickling meat is one of the most important preservation techniques. The authentic and traditional way in pickling meat uses smoked meat along with the other spices and ingredients which gives a long lasting pickle and longer shelf life.
You can use both fresh meat or smoke dried meat to make this pickle, though the pickle/chutney made with smoked meat has longer shelf life.
There are other variation of making this meat pickle, with variation in ingredient used like bamboo shoot water, dried bamboo shoot, Mejenga seeds (variety of Sichuan peppercorns) locally available etc.
This delicious and exotic pickle can be stored for 2-3 months. But I bet it won’t go that long as it vanishes off in few days because once you start eating the pickle you can’t stop it.
This meat pickle is carried to far off places by students studying outside the hometown and people staying abroad or in different cities. They store this pickle and have it along with their meals as accompaniment or as a snacks to kill the any time hunger pangs. This pickle is also great to have with your favourite drink.
Beef Pickle a deliciously finger licking recipe to treat your family and friends. This lip-smacking beef pickle is irresistible and one can’t resist it. It is flavoursome and tastes superb. So beef lover can definitely try this easy recipe and enjoy it. Do let me know in the comments below how it turned out for you, I would love to hear from you. Lets get started!
Preparation time : 5 mins
Cooking time : 30 mins
Serves : 10-15
1 kg Beef boneless, cubed
3 inches Naga Ginger or if you can’t source use normal ginger
15-20 Garlic cloves
20 Dry red chillies grounded
2 large Naga King Chilies
¼ cup Vinegar
½ cup Oil
Salt to taste
1 cup Water
Soak the Naga King Chilies in little hot water for 2-3 mins and coarsely mash them.
In a pressure cooker add the cubed meat, salt to taste, Naga King Chilli, water and pressure cook for 10 mins.
Open and let the water evaporate completely. Remove the meat in a bowl and let it cool down.
Coarsely grind the ginger and garlic and keep aside.
Now take the cooked meat and shred them into thin strips.
Heat oil in a pan. Add the coarsely grounded ginger garlic and saute for a min. Add the grounded chilies and saute for a min.
Add the shredded meat, salt to taste, mix well and fry on medium heat stirring frequently for about 15 mins.
Add vinegar, mix well and fry on high for about 5-10 mins and take it off the heat.
Let it cool down completely and store in sterilized jar.
Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedbacks, I would love to hear from you all. Happy cooking!