How to make Mushroom Pickle -

Mushrooms cooked with pickle masalas – simply delicious.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Button mushrooms (बटन मशरूम), Juice of 1 lemon

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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For more recipes related to Mushroom Pickle checkout Mushroom Almond Pate. You can also find more Pickles, Jams and Chutneys recipes like Chasni Ki Chutney Tenge Pajji Moongphali Ki Chutney Aamer Tok

Mushroom Pickle

Mushroom Pickle Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mushroom Pickle Recipe

  • Button mushrooms quartered 400 grams

  • Juice of 1 lemon

  • Mustard oil 5 tablespoons

  • Garlic cloves 20-25

  • Ginger roughly chopped 2 inches

  • Dried red chillies 4-5

  • Asafoetida 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Split mustard seeds (rai ki dal) 1 teaspoon

  • Kashmiri red chilli powder 1 1/2 teaspoons

  • Mustard powder 1 teaspoon

  • Fenugreek (methi) powder 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Black salt (kala namak) 1/2 teaspoon

  • Tamarind paste 3 tablespoons

  • Salt to taste

Method

Step 1

Boil the mushrooms in plenty of water to which juice of 1 lemon is added. Drain and set aside.

Step 2

Heat mustard oil in a non-stick pan.

Step 3

Put garlic and ginger in a mixer jar and grind coarsely.

Step 4

Roughly break dried red chillies and add to the oil. Add asafoetida, mustard seeds and split mustard seeds and saute till fragrant.

Step 5

Add coarsely ground garlic and ginger, mix well and saute for 2-3 minutes.

Step 6

Add Kashmiri red chilli powder, mustard powder, fenugreek powder, turmeric powder and black salt and mix well.

Step 7

Add tamarind paste and mix well. Add salt and mix well. Add mushrooms and mix well and cook till mushrooms get heated through.

Step 8

Cool and transfer into glass jar, close with a lid and set aside for 2-3 days.

Step 9

Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.