CREDITS:http://www.indianfoodforever.com/mushroom/mushroom-pickle.html

MUSHROOM PICKLE

Ingredients:

1/2 kg fresh mushroom
1/2 kg water chestnuts (singhade)
2 cup vinegar (sirka)
40 gm jaggery (gud)
2 tsp red chilly powder (lal mirch)
2 tsp spice blend (garam masala)
2 tsp cumin seeds (jeera)
2 tsp salt (namak)
2 tbsp mustard seeds (raai)
2 tbsp aniseed (saunf)
2 tsp fenugreek seeds (methiana)
a pinch asafoetida (hing)
a pinch ginger (adrak)
250 gm mustard oil

How to make mushroom pickle :

• Boil and peel singhade.
• Wash mushrooms and cut them.
• Let mushroom and singhade dry.
• Grind jeera, raai, saunf, methidana.
• Make adrak paste.
• Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.
• Now fry adrak and remove it from the flame.
• Add all the spices in it.
• Now mix mushroom and singhade well so that masala is mixed well.
• After 2-3 hours mix gud in sirka and cook.
• Let it cool and mix with aachar.
• Store in a jar and then put extra oil.