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Mushroom Pickle

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I LOVE Mushroon in any form. It’s been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.

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Mushroom Pickle
I LOVE Mushroon in any form. It's been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.
Cuisine South Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
For the Masala
Cuisine South Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
For the Masala
Instructions
  1. Mix the mushroom with 1/2 teaspoon chilli powder and 1/4 teaspoon turmeric powder and keep aside.
  2. Mix the chilli powder, turmeric powder and fenugreek powder (for the masala) with some water to form a smooth paste.
  3. Keep aside.
  4. Heat sesame oil in a pan.
  5. Tip in the mushroom.
  6. Cook on high heat, till the mushrooms are cooked and oil separates.
  7. Drain the mushrooms and retain the oil in the pan.
  8. If needed, you may add more oil.
  9. When the oil is hot, add mustard seeds.
  10. When they start to splutter, add the curry leaves and asafoetida.
  11. Add the ginger and garlic pastes and cook till raw smell goes.
  12. Add the chilli powder mix and saute till oil separates.
  13. Tip in the mushroom and salt and mix well.
  14. Add vinegar and mix well.
  15. Cook further till oil separates.
  16. Add sugar. (Optional)
  17. Switch of heat.
  18. Once cool, transfer to a clean jar with lid.
  19. Ideally, store this in a refigerator.
  20. If you prefer to keep outside, make sure to add enough oil that it floats on top.
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