Dried Meat Pickles (Sukuti ko Achar)
Sukuti ko Achar is a traditional Nepali pickle made from dried meat (Sukuti), most commonly buffalo (buff), goat (mutton), or pork. It is known for its chewy, jerky-like texture and a spicy, tangy flavor profile that pairs perfectly with Dal Bhat or as a snack.
30min
Easy
Not spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Heat the water. Once the water is hot, turn off the heat.
Let the meat marinate for 30 minutes to tenderize it. Then cover it.
Remove the meat from the water. Drain it.
Finely chop the garlic cloves and the ginger.
Chop the onions and the garlic leaves.
Using a mortar, grind the ginger and the garlic to obtain a paste.
Chop the dried chilies.
Cut the sukuti into smaller pieces.
Heat the mustard oil in a pan over medium heat.
Fry the sukuti until it becomes slightly crispy.
Place them on a plate, set them aside and let them cool.
You can take a little oil from the pan and put it in a bowl.
Fry the onions in the pan.
When the onions begin to become translucent, add the cumin powder, the red chili powder, the dried chilies, the coriander powder, the timur powder, the garam masala, the ginger and garlic paste, the salt and the turmeric powder. Mix well.
Add the white vinegar. Mix well.
Add the sukuti to the pan containing the reserved oil in a bowl. Mix well and make sure all the pieces of sukuti are well coated.
Add the lemon juice and garlic leaves and mix well.
Set aside and let the marinated sukuti cool to room temperature.
Place the marinated sukuti in a jar and store it in the refrigerator. You can eat it immediately, but letting it marinate for two more days will intensify its flavors.
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