Beef Pickle (Irachi Achaar)


  • Beef cut into bite-sized pieces- 1 kg
  • ½ cup Ginger (minced)
  • ½ cup Garlic (minced)
  • 1 tsp Pepper powder
  • ½ cup Kashmiri Chilli powder (adjust to your taste)
  • 1 tsp Turmeric powder
  • ¼ tsp Fenugreek powder
  • 1 tsp Mustard seeds
  • 1 tsp Salt (adjust to your taste)
  • 2 springs Curry leaves
  • ¾ cup Vinegar
  • ¾ cup Water
  • Oil- as required (I used sesame oil)


  1. Combine the vinegar and water in a pan and bring to a boil. Take off heat and let it cool.
  2. Grind the ginger and garlic to make fine pastes. Keep aside.
  3. Mix the beef with 1 tablespoon each of the ginger paste and garlic paste, pepper powder, salt, 1 teaspoon chilli powder and ½ teaspoon turmeric powder.
  4. Cook the beef in a pressure cooker till it is done. Cook further till all the liquid dries off.
  5. Heat a teaspoon oil in a pan, tip in the cooked beef and stir fry for 8-10 minutes and keep it aside.
  6. Heat oil in another pan (¼ cup or more) and add the mustard seeds. When they start to splutter, add the curry leaves followed by the remaining ginger-garlic pastes. Saute till the pastes turn slightly brown in colour.
  7. Lower the heat and add the chillli powder, fenugreek powder and turmeric powder and mix well for a minute.
  8. Add the beef and stir well. Increase the heat. Stir for 2 minutes.
  9. Switch off heat and add the vinegar-water mixture and stir well. Let it cool completely.
  10.  Remove the curry leaves from the pickle mixture with a fork and transfer the mixture into dry and clean containers (it shouldn’t be plastic).

The pickle tastes better as they get older. Ideally store them in a refrigerator.

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