Mushroom pickle is a delicious and tangy condiment that can add a unique twist to your meals. Here’s a simple and flavorful recipe:
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.