Masuko Achar

This week, we're sharing the recipe for Masuko Achar, a beloved dish prepared by Saumya. Spicy, bold, and packed with irresistible flavours, Masuko Achar is the kind of pickle that instantly elevates every meal. This recipe is directly from the Crispy fried chicken, aromatic whole spices, and the rich taste of P Mark Mustard Oil come together to create a delicious homemade pickle that's perfect with rice, rotis, or even as a side to your favourite snacks.

Ingredients for Masuko Achar

• 500 g boneless chicken, cut into small bite-sized cubes

• 1½ cups P Mark Mustard Oil

• 1 tbsp turmeric powder

• 1½ to 2 tsp salt (adjust to taste)

• 2 tbsp Kashmiri red chilli powder

• 10 garlic cloves, thinly sliced

• 1-inch ginger, cut into thin matchsticks

• 4 to 5 green chillies, slit lengthwise

• 1½ tbsp white vinegar
  

For the Spice Mix

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• 1 tsp mustard seeds

• ½ tsp fenugreek seeds

• 1 tbsp fennel seeds

• 3 to 4 dried red chillies

• 1 tbsp nigella seeds
  

Method for Masuko Achar

1. Begin by dry roasting the cumin, coriander, mustard, fenugreek, fennel, dried red chillies, and nigella seeds over low heat until fragrant. Allow the spices to cool completely, then grind them into a coarse powder.

2. Marinate the chicken pieces with turmeric and salt. Heat P Mark Mustard Oil in a deep pan, then fry the chicken over medium-low heat until the pieces are deep golden brown and crisp. This step helps remove excess moisture, allowing the pickle to stay fresh for longer.

3. Remove the chicken from the oil. In the same oil, sauté the sliced garlic, ginger, and green chillies for about a minute until aromatic.

4. Reduce the heat to the lowest setting and return the fried chicken to the pan. Add the prepared spice mix, Kashmiri red chilli powder, and adjust the salt if needed. Toss everything together gently for 1 to 2 minutes so the spices coat the chicken evenly.

5. Turn off the heat and stir in the white vinegar. Allow the pickle to cool completely to room temperature before transferring it into a clean, dry glass jar.

6. Store the pickle in the refrigerator and enjoy its rich, spicy flavours with steamed rice, parathas, or your favourite Indian meals. The robust taste of P Mark Mustard Oil gives this traditional Masuko Achar its authentic aroma and delicious depth of flavour.

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