A scrumptious, one-of-a-kind dish, this homemade, authentic Andhra style pickle, mutton Keema achar is made with the flavors of the beautiful town of Bhimavaram. This delightful, mouth-watering pickle, Keema mutton pachadi, is created by the expert chefs of Godavari Vantillu who are well-known for their distinctive yet traditional cooking methods. Made from mutton Keema, this spicy, flavorful dish is best enjoyed with rice or pulao because of its zesty, zippy taste.
This Keema Mutton pachadi is offered in different quantities of 250 gms, 500 gms, and 1 kg.
In Andhra culture, it is believed that the Keema mutton pickle is a specialty from Bhimavaram, an ancient town with many discoveries of tantalizing cuisines. Keema Mutton pickle is the best cookery made of mutton Keema and Godavari special mutton achar masala prepared with zesty spices and condiments to impart the savory and zippy flavor. Made from mutton Keema, this spicy, flavorful dish is best enjoyed with rice or pulao because of its zesty, zippy taste.
Fresh and high-quality mutton keema
Garlic and Ginger
Amount per 100g
If you’re not keen on eating off the bone, the Keema mutton pickle is an excellent way to get all the benefits of meat. It’s no wonder that mutton or Lamb is the best meat to treat anemia, because of its high lean protein, rich minerals, and especially iron and zinc. The Keema pickle also aids in muscle development.
Andhra Style Keema Mutton Pickle is required to be stored in an air-tight container immediately after unpacking. The best before the date for Mutton Keema Achar is 1 month from the opening or manufacture date and can be refrigerated for up to 3 months.