Delicious Mushroom Pickle Recipe easy to make - foodzlife.com

There are many such vegetables which we eat with great fervor but we know very little about their goodness. Mushroom is not only delicious to eat, it is also very beneficial for our health. There are many types of mushrooms such as - button mushroom, shiitake mushroom, oyster mushroom, cremini mushroom, enoki mushroom, porcini mushroom but in Indian environment, button mushroom is most suitable for eating and for pickles.

Nutrients like vitamins to minerals salts and amino acids are found in mushrooms. Today I will make delicious mushroom pickle with easy method, besides being delicious, it is also a panacea for our health.

Ingredients

To make 1 kg of mushroom pickle, we will need the following ingredients -

• 1 kg Button Mushroom

• 5 tsp salt

• 2 tsp Turmeric powder

• 2.5 tsp Vinegar And one and a half tsp salt for blanching

• 2.5 tbsp Fennel seeds

• 1.5 tsp Fenugreek seeds

• 2.5 tbsp Whole coriander seeds

• 1.5 tsp Carom seeds

• 5 tbsp Yellow mustard seeds

• 1.5 tsp Red chilli powder

• 2.5 tbsp Red Kashmiri chilli powder

• 1/2 tsp Asafoetida

• 2.5 tbsp salt

• 1.5 tsp Black salt

• 1/2 tsp Nigella seeds whole spices (fennel seeds and fenugreek seeds)

• 2.5 tbsp Apple cider vinegar

• 300 ml Mustard oil

• 2 pinch Ratanjot

• 2.5 tsp Dry mango powder

Method

• Wash the mushrooms thoroughly with clean water.

• Heat water in a pan, add 1 teaspoon salt, 1 teaspoon vinegar, add mushrooms and boil for 2 minutes.

• Take it out in cold water and keep it for 10 minutes

• After 10 minutes take out the mushrooms in a dry vessel

• Cut the mushroom into two parts, if the mushroom is small, then leave them whole.

• Spread all the mushrooms in the fan air or sunlight till their water dries up, the mushroom is not to be dried much, only dry it till the moisture remains.

• Mix salt and turmeric and mix it well, leave it like this for 4 hours, remove it from water and dry it lightly.

• In a pan, put two and a half tablespoons of fennel, one and a half teaspoons of fenugreek seeds, two and a half tablespoons of whole coriander, one and a half teaspoons of carom seeds and fry till you get a nice aroma.

• Will add 5 tbsp yellow mustard

• Grind coarsely in a grinder jar

• will shift to a bowl

• Half tsp Kalonji, fennel, fenugreek will be mixed whole

• Add two and a half teaspoons of amchur powder, 2 teaspoons of turmeric powder, one and a half teaspoons of red chili powder, salt as per taste, one and a half teaspoons of black salt, two and a half tablespoons of Kashmiri red chili powder, half teaspoon asafetida.

• 300 ml. Mustard oil will be heated

• To make the color of the oil red, add 2 pinches of Ratanjot, when the oil cools down, filter the oil.

• Transfer the mushrooms to a bowl, add all the spices and oil to it.

• To ensure that the pickle does not spoil for a long time, add two and a half tablespoons of apple cider vinegar or any vinegar to the pickle.

• Pickle is ready, fill it in a clean jar, after a week the pickle becomes edible.

You can watch the video of the recipe on our youtube channel foodzlife.

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