Mushroom Pickle Recipe


1/2 kg fresh mushroom
1/2 kg water chestnuts (singhade)
2 teaspoon red chilly powder (lal mirch)
2 cup vinegar (sirka)
40 grams jaggery (gud)
2 tablespoon mustard seeds (raai)
2 teaspoon spice blend (garam masala)
2 teaspoon cumin seeds (jeera)
2 teaspoon fenugreek seeds (methiana)
250 grams mustard oil
2 teaspoon salt (namak)
A pinch ginger (adrak)
2 tablespoon aniseed (saunf)
A pinch asafoetida (hing)

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 tablespoon 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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