Mushroom Pickle Recipe

1/2 kg fresh mushroom
1/2 kg water chestnuts (singhade)
2 cup vinegar (sirka)
40 gm jaggery (gud)
2 tsp red chilly powder (lal mirch)
2 tsp spice blend (garam masala)
2 tsp cumin seeds (jeera)
2 tsp salt (namak)
2 tbsp mustard seeds (raai)
2 tbsp aniseed (saunf)
2 tsp fenugreek seeds (methiana)
a pinch asafoetida (hing)
a pinch ginger (adrak)
250 gm mustard oil
How to make mushroom pickle :
  • Boil and peel singhade.
  • Wash mushrooms and cut them.
  • Let mushroom and singhade dry.
  • Grind jeera, raai, saunf, methidana.
  • Make adrak paste.
  • Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.
  • Now fry adrak and remove it from the flame.
  • Add all the spices in it.
  • Now mix mushroom and singhade well so that masala is mixed well.
  • After 2-3 hours mix gud in sirka and cook.
  • Let it cool and mix with aachar.
  • Store in a jar and then put extra oil.

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