Mamsam Pachadi Recipe: Andhra-Style Mutton Pickle

 

Mutton pickle (Mamsam Pachadi)

Rich, spicy Andhra-style mutton pickle - a meat lover's treasure

Mamsam Pachadi is a traditional Andhra non-vegetarian pickle that transforms tender mutton into a spicy, tangy preserve. Slow-cooked with a bold masala of red chilies, mustard, fenugreek, and tamarind, this pickle is packed with deep, intense flavors. It's a cherished delicacy in Andhra households, often served with steamed rice and ghee or as a side for curd rice.

The pickle has a long shelf life and the flavors deepen over time, making it a perfect make-ahead condiment for special occasions.

⏲️ Prep: 30 mins 🍳 Cook: 45 mins 🍽️ Makes: 700g 🔥 Spice level: Hot 📅 Shelf life: 2-3 months (refrigerated)

🧂 Ingredients

• 500 g mutton (bone-in, cut into small pieces)
• 1 cup sesame oil (gingelly oil)
• 2½ tbsp red chili powder (Guntur preferred)
• 1½ tbsp mustard seeds, coarsely ground
• 1 tbsp fenugreek seeds, roasted and powdered
• 1 tsp turmeric powder
• 2½ tbsp salt (or to taste)
• 1½ tbsp ginger-garlic paste
• 1 tsp asafoetida (hing)
• 20 curry leaves
• 5-6 dry red chilies, broken
• 1 tsp mustard seeds for tempering
• 3 tbsp tamarind pulp (thick)
• 1 tsp jaggery (optional)

📌 Use tender mutton on the bone for best flavor. Pat the pieces completely dry before cooking.

📝 Method

Step 1 Heat ¼ cup oil in a heavy-bottomed pan. Add mutton pieces and sauté on medium heat until they change color and release water. Continue cooking until the water dries up and mutton is lightly browned. Remove and set aside.

Step 2 In the same pan, add remaining oil. Splutter mustard seeds, then add broken red chilies, curry leaves, and asafoetida.

Step 3 Add ginger-garlic paste and sauté until raw smell disappears.

Step 4 Lower heat and add red chili powder, ground mustard, fenugreek powder, turmeric, and salt. Stir quickly to combine.

Step 5 Add tamarind pulp and jaggery (if using). Mix well and cook for 2-3 minutes.

Step 6 Add the sautéed mutton pieces and mix until well coated with masala. Add ½ cup water, cover, and cook on low heat for 25-30 minutes, stirring occasionally, until mutton is tender and oil separates from the masala.

Step 7 If water remains, cook uncovered until it evaporates and only oil remains. The pickle should be dry with oil floating on top.

Step 8 Turn off heat and let it cool completely. Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed.

Step 9 Mature for at least 4-5 days before serving. Refrigerate after opening.

💡 Pro Tips for perfect Mamsam Pachadi

• Cook until oil separates - this indicates the pickle is ready for long storage.
• Always use a dry spoon to take out the pickle to prevent spoilage.
• The pickle tastes best after a week when flavors meld.
• For extra shelf life, ensure a layer of oil on top at all times.
• Adjust chili to your preference; for milder version, use Kashmiri chili powder.

🍖 Why mutton pickle?

Mutton pickle is a protein-rich preserve that captures the essence of Andhra's bold flavors. The combination of spices not only adds taste but also acts as natural preservatives. Mustard and fenugreek aid digestion, while tamarind provides tanginess and vitamin C. It's a unique way to enjoy mutton beyond curries and biryanis.

🌶️ Regional variations

Mutton pickle varies across Andhra:

• Coastal Andhra: Uses more sesame oil and sometimes coconut paste.
• Rayalaseema: Extra spicy with Guntur chilies and less tamarind.
• Telangana: Often includes roasted peanuts or sesame seeds for crunch.
• Some families: Add a pinch of garam masala for aromatic twist.

🍚 How to serve

This pickle is incredibly versatile:

• Mix with hot rice and ghee - a non-veg feast.
• Serve as a side with curd rice or lemon rice.
• Pair with dosa, idli, or pesarattu for a spicy breakfast.
• Use as a filling in sandwiches or rolls.
• Accompany with plain parathas or naan.

🧺 Storage and shelf life

Properly prepared mutton pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods. In cooler climates, it can stay outside for a few weeks, but refrigeration is recommended.

❓ Frequently asked questions

Q: Can I use boneless mutton? A: Yes, but bone-in pieces add more flavor and stay moist during cooking.

Q: Why did my pickle spoil quickly? A: Moisture is the enemy - ensure mutton is dry, and use clean, dry utensils.

Q: Can I reduce oil? A: Oil acts as a preservative. You can reduce slightly, but shelf life will decrease. Refrigerate if using less oil.

Q: Is this pickle very spicy? A: Yes, it's traditionally hot. Adjust chili to your taste.

Q: How long should I mature the pickle? A: At least 4-5 days, but a week is ideal for flavors to develop.

Sauté mutton; prepare masala; combine; cook until tender and oil separates; cool; store.

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📖 Authentic Andhra recipe · Updated