Aachari Mushroom Recipe| Mushroom Pickle

Aachari  Mushrooms or Mushrooms Ka Aachar

Pickles or Aachar are  integral parts of our Indian cuisine. A full course meal is never complete without thinking of pickle or chutney. There are some seasonal pickles and preserved pickles. One of pickles that my son really likes is Mushroom's pickle. It is so simple and quick to make that I recommend everyone to give it a try.

Ingredients

500 gm Mushrooms

2 tbs. Fennel seeds

2 tbs. Cumin seeds

2 tbs. Coriander seeds

1 tbs. Mustard seeds

1 tbs. Fenugreek seeds

(Roast all above seeds and grind them to make powder of these spices which is panch poran masala)

1 ts. crushed cloves

1 ts. crushed black peppers

1 no. crushed black cardamom

2 tbs. Ginger paste

3 tbs. Garlic paste

1 ts. Onion seeds

1 tbs. Coriander powder

1 ts. Cumin powder

1 tbs. Red chili powder

1 tbs. Red chili flakes

1 ts. Turmeric powder

4 -5 tbs. Lemon juice

1/2 ts. Sugar

1/2 ts. Afosteda powder

2 Cups Mustard oil

Salt as per taste

1 tbs. Kasuri methi

Method

1.  Wash and cut mushrooms into half.

2. Heat oil and fry mushrooms, while adding some salt to oil.

3.  In another pan add 4 tbs. of heated oil and add afosteda powder. Give it a stir and add panch poran masala. Let it crackle. Add crushed black pepper, crushed cloves and crushed black cardamom and let them crackle too.

4. Add all dry masala powders and onion seeds.

5. Add ginger, garlic paste and mix well.

6. Now add mushrooms and mix well for 3-4 minutes. Add lemon juice and sugar. While giving it continuous stirs add kasuri methi and adjust the sourness according to your taste.

7. The pickle is ready to eat and can be served with rice and daal or just parantha.

Tip:  Add 2 tbs of vinegar at the end it can help to preserve Aachari Mushrooms longer for a month also.