Mushroom Pickle
This Mushroom pickle made with milky mushrooms.the taste was amazing and it’s really a must try tasty and healthy recipe.
| Servings | Prep Time |
| 5 people | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 500 grams Button mushrooms quartered
- 1 Juice of lemon
- 5 tablespoons mustard oil
- 20-25 garlic cloves
- 2 inches Ginger roughly chopped
- 4-5 dried red chillies
- 1 teaspoon Asafoetida
- 1 teaspoon Mustard seeds
- 1 teaspoon Split mustard seeds (rai ki dal)
- 1 1/2 teaspoons Kashmiri red chilli powder
- 1 teaspoon mustard powder
- 1/4 teaspoon Fenugreek (methi) powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Black salt (kala namak)
- 3 tablespoons tamarind paste
- Salt to taste
Instructions
- Boil the mushrooms in plenty of water to which juice of 1 lemon is added. Drain and set aside.
- Heat mustard oil in a non-stick pan.
- Put garlic and ginger in a mixer jar and grind coarsely.
- Roughly break dried red chillies and add to the oil. Add asafoetida, mustard seeds and split mustard seeds and saute till fragrant.
- Add coarsely ground garlic and ginger, mix well and saute for 2-3 minutes.
- Add Kashmiri red chilli powder, mustard powder, fenugreek powder, turmeric powder and black salt and mix well.
- Add tamarind paste and mix well. Add salt and mix well. Add mushrooms and mix well and cook till mushrooms get heated through.
- Cool and transfer into glass jar, close with a lid and set aside for 2-3 days.
- Serve.
Recipe Notes
