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.
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