Mushroom pickle

 



Mushroom pickle is a delicious and tangy condiment that can add a unique twist to your meals. Here's a simple and flavorful recipe:
Mushroom Pickle – Tutu Pickles

Ingredients:

  • Mushrooms: 250 grams (button or any preferred variety, cleaned and chopped)
  • Turmeric powder: 1 teaspoon
  • Salt: To taste
  • Mustard seeds: 1 tablespoon
  • Fenugreek seeds (methi): 1/2 teaspoon
  • Fennel seeds (saunf): 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Coriander seeds: 1 tablespoon
  • Red chili powder: 1-2 teaspoons (adjust to taste)
  • Asafoetida (hing): A pinch
  • Mustard oil: 1/2 cup
  • Vinegar: 2 tablespoons
  • Lemon juice: 1 tablespoon (optional, for extra tang)

Instructions:

1. Prepare the Mushrooms:

  • Clean the mushrooms thoroughly and chop them into bite-sized pieces.
  • Boil them in salted water for 2-3 minutes. Drain and pat dry with a kitchen towel. Ensure they are moisture-free.

2. Dry Roast Spices:

  • In a dry pan, roast mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and coriander seeds until aromatic.
  • Let them cool, then coarsely grind them using a mortar and pestle or a spice grinder.

3. Sauté Mushrooms:

  • Heat mustard oil in a pan until it starts to smoke (to reduce pungency). Let it cool slightly.
  • Add asafoetida and turmeric powder, and sauté for a few seconds.
  • Add the mushrooms and stir-fry on medium heat for 5-7 minutes until they are slightly golden and cooked through.

4. Add Spices:

  • Lower the heat and add the coarsely ground spice mix, red chili powder, and salt. Mix well to coat the mushrooms evenly.

5. Tangy Touch:

  • Stir in vinegar and lemon juice (if using). Cook for another 1-2 minutes.

6. Cool and Store:

  • Allow the mushroom pickle to cool completely before transferring it to a sterilized, airtight glass jar.
  • Pour some additional mustard oil over the top to cover the pickle and preserve it.

Storage and Serving:

  • Store the jar in a cool, dry place for 2-3 days to let the flavors develop.
  • Refrigerate for longer shelf life.
  • Serve with rice, parathas, or as a side dish to enhance your meals.

Enjoy your tangy and spicy mushroom pickle!


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