Name: Poussin Pickle
Yield: Makes 1 Litre (4 Cups)
Cuisine: India
Ingredients: 1 teaspoon kalonji (nigella seeds); pinch of asafoetida; 1 teaspoon cumin seeds; 100 g (3½ oz) jaggery or soft brown sugar; 420 ml (1⅔ cups) dark vinegar; 1 teaspoon garam masala; ¼ teaspoon ground turmeric; 2 × 900 g (2 lb) spatchcocks (poussin) or 1 partridge; 20 black peppercorns; 5 cm (2 inch) piece of ginger, roughly chopped; 2 teaspoons yellow mustard seeds; 6 garlic cloves, roughly chopped; 3 teaspoons coriander seeds; 420 ml (1⅔ cups) mustard oil or oil; 1 tablespoon salt; 12 dried chillies; 2 Indian bay leaves (cassia leaves)

Preparation info

Makes
1 Litre

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

This recipe uses spatchcocks (poussin or baby chickens) as they are available all year round. However, in Northern India, when the game season is under way, partridge would be used. The pickle is an ideal accompaniment to most dishes or can be eaten with breads.

Ingredients

2 × 900 g (2 lb) spatchcocks (poussin) or 1 partridge
6

Asia
India
Side dish
Vegan
Spicy
Gluten-free

Method

Cut each spatchcock or partridge into six pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down one side of each backbone, leaving it attached to one side. Turn each poussin or partridge over and cut through the cartilage down the centre of each breastbone. T

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