Mushroom Pickle

Mushrooms cooked with pickle masalas – simply delicious. This recipe is from FoodFood TV channel

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Mushroom Pickle
Main Ingredients Button mushrooms, Juice of 1 lemon
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 2-3days
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Mushroom Pickle

  • 400 grams Button mushrooms quartered
  • Juice of 1 lemon
  • 5 tablespoons Mustard oil
  • 20-25 Garlic cloves
  • 2 inches Ginger roughly chopped
  • 4-5 Dried red chillies
  • 1 teaspoon Asafoetida
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Split mustard seeds (rai ki dal)
  • 1 1/2 teaspoons Kashmiri red chilli powder
  • 1 teaspoon Mustard powder
  • 1/4 teaspoon Fenugreek (methi) powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Black salt (kala namak)
  • 3 tablespoons Tamarind paste
  • to taste Salt


  1. Boil the mushrooms in plenty of water to which juice of 1 lemon is added. Drain and set aside.
  2. Heat mustard oil in a non-stick pan.
  3. Put garlic and ginger in a mixer jar and grind coarsely.
  4. Roughly break dried red chillies and add to the oil. Add asafoetida, mustard seeds and split mustard seeds and saute till fragrant.
  5. Add coarsely ground garlic and ginger, mix well and saute for 2-3 minutes.
  6. Add Kashmiri red chilli powder, mustard powder, fenugreek powder, turmeric powder and black salt and mix well.
  7. Add tamarind paste and mix well. Add salt and mix well. Add mushrooms and mix well and cook till mushrooms get heated through.
  8. Cool and transfer into glass jar, close with a lid and set aside for 2-3 days.
  9. Serve.

Nutrition Info

Calories 1064
Carbohydrates 52.7
Protein 16.9
Fat 84.3
Other Fiber Iron- 14.8mg