This recipe if for the most delicious Mushroom Pickle. There is no need to refrigerate this pickle and can last for a long time. But because it is so good…it may not 🙂
Mushroom – 350 Gms
Mustard (Rai) – ¼ tsp
Ginger – 1 ½ inch long piece
Garlic – 20 pods
Onion (Medium sized) – 1 No
Turmeric (Haldi) Powder – ½ tsp
Asafoetida (Hing) – ¼ tsp
Salt to taste
Chilli Powder – 2 heaped tsp
Oil – 4 tbsp
Apple Cider Vinegar – 2 to 3 tbsp
Wash the Mushroom and wipe dry gently with a soft and clean cloth. Cut each Mushroom into 6 to 8 pieces based on the size of Mushroom. Keep them in a napkin under the fan for 30 minutes.
Crush Ginger and Garlic to a fine paste. Crush the Onion also into a fine paste.
Heat 1 tbsp of oil in a non-stick pan. Add the Mushrooms and sauté it in medium flame.
The mushroom pieces will shrink in size and all the water content in the Mushroom will evaporate. And then the Oil would start separating. At this stage, transfer the Mushrooms to another vessel.
Add 2 tbsp of Oil in the non-stick pan. When the oil becomes hot, add Mustard Seeds. Allow to crackle and add the Ginger Garlic Paste. Cook in low flame till the raw smell goes away. Add the Onion Paste and a little salt. Cook till Oil leaves the sides of the Ginger Garlic Paste.
Add the Turmeric Powder and Asafoetida. Continue cooking for a couple of minutes.
Add Chilli Powder. Mix well and cook for another minute.
Add the Mushrooms and the remaining Oil and stir cook for 4 to 5 minutes in the open pan. Switch off the flame. Add Vinegar and mix well. If the pickle looks too dry, add two more spoons of Vinegar and mix well. Allow to rest for an hour. (Do not cover with a lid).
After an hour, transfer the contents to an Air Tight Container.
This pickle will stay good for 5 to 6 months.
After storing, use fresh, dry spoon to take out the pickle and close the lid immediately.