Masalamatic Mushroom Pickle Recipe Preparation Steps
Story/History Of Recipe
The history of masala mushroom pickle is not well-documented, as it is a relatively modern creation that combines traditional Indian pickle-making techniques with the addition of mushrooms. Pickles have a long history in Indian cuisine, dating back thousands of years, and they were originally created as a means of preserving vegetables and fruits during times when they were abundant for consumption during the off-season.
Recipe Ingredients, & Preparation Steps
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IngredientsThe following are the ingredients needed for preparing Masalamatic Mushroom Pickle,
- 250 grams (about 9 ounces) of fresh mushrooms (cleaned and sliced)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1/2 cup vinegar (white or apple cider vinegar)
- 2-3 cloves of garlic (sliced)
- 1-inch piece of ginger (sliced)
- 1-2 green chilies (sliced, optional)
- Heat the vegetable oil in a pan over medium heat.
- Add the mustard seeds, fenugreek seeds, and cumin seeds. Allow them to splutter and become aromatic, which should take about a minute.
- Add the sliced mushrooms to the pan. Sauté them for about 5-7 minutes until they release their moisture and start to become tender. Remove the mushrooms from the heat and set them aside.
- In a separate saucepan, combine the vinegar, turmeric powder, red chili powder, salt, garlic, ginger, and green chilies (if using). Bring this mixture to a simmer and let it cook for 2-3 minutes. This will create a flavorful pickling solution.
- Pour the hot pickling solution over the sautéed mushrooms. Make sure the mushrooms are fully submerged in the liquid.
- Allow the mushroom pickle to cool to room temperature. Once cooled, transfer it to a clean, airtight glass jar.
- Seal the jar and let it sit at room temperature for at least 24 hours to allow the flavors to meld. After this initial resting period, you can move the jar to the refrigerator for longer storage.
- The mushroom pickle will be ready to eat in a few days, as the flavors continue to develop in the refrigerator. It can be stored in the refrigerator for several weeks.