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Wash the mutton thoroughly and drain in a colander.
To the pressure cooker add mutton with ¾ cup water and turmeric and half the quantity of salt.
Pressure cook for 4 whistles and allow the cooker to release pressure on its own.
Meanwhile grind the ingredients listed under 'To grind' to a coarse paste without adding water. You can use a mixer or a mortar and pestle too.
Transfer mutton to a non-stick pan and dry the water completely. Make sure there is no water left in the mutton before proceeding further.
Add all the ingredients, ground mixture, lime juice, remaining salt and mix it well.
Heat oil in a pan and add garlic to it.
Once garlic is golden brown add onion seeds and red chillies to it.
Pour the tempering over the pickle and mix well.
Allow pickle to cool to room temperature completely before bottling.