Tangy Mushroom Pickle Recipe

Cooking Directions

• STEP 1.Clean and slice the mushrooms into thin pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add the sliced mushrooms and sauté for a few minutes.
• STEP 4.In a separate bowl, mix vinegar, lemon juice, salt, turmeric powder, red chili powder, and sugar.
• STEP 5.Add this mixture to the mushrooms and cook for a few more minutes.
• STEP 6.Allow the pickle to cool down and transfer it to a sterilized jar.
• STEP 7.Store the pickle in a cool and dry place for at least a week before consuming.
• STEP 8.Serve the tangy mushroom pickle as a condiment with your favorite meals.

Cooking Tips

• Make sure to clean the mushrooms thoroughly before slicing them.
• Adjust the amount of red chili powder according to your spice preference.
• Sterilize the jar properly before storing the pickle to ensure its longevity.
• The pickle tastes better as it ages, so let it sit for a week before consuming.

Storage and Serving

• Store the tangy mushroom pickle in a cool and dry place.
• It can be stored for several months if kept in an airtight container.
• Serve the pickle as a condiment with rice, roti, sandwiches, or burgers.