500 gm mutton (cut into 1/2 inch pieces)
100 gm onions
100 gm ginger
30 gm garlic
1/4 cup mustard oil
1/4 cup vinegar
10 gms amchur powder(dry mango powder)
1/4 tsp.cummin seeds
5 green cardamons
1 tblsp.chillie powder
20 gms salt.
Put the meat in a pan and simmer (without adding water)till all the liquid in the meat dries up.Allow to cool and fry in oil till golden.Keep aside.Grind the onions,ginger and garlic to a paste.In the same oil you used for frying ,fry the paste till well browned.Add half of the vinegar,and the remaining spices,and cook for 5 minutes stirring continuosly.Remove from heat.Pour in the remaining vinegar and cool.Put in airtight containers and keep for a week before use .
Note:For more spice you could lightly fry slit whole green chillies and add to the pickle.
You can use chopped onions or whole small onions too,if you dont prefer the onions to be ground