Poussin Pickle

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

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
Preserve
Spicy
Gluten-free
Vegan

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