Mushroom Pickle
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 3 servings
- 300 g Mushroom — chopped
- 150 g Gingely oil
- 1 tsp Mustard seeds
- 50 g Ginger — chopped
- 50 g Garlic — chopped
- 50 g Green chillies — chopped
- Curry leaves, to taste
- 1 tsp Turmeric powder
- 3 tbsp Chilly powder
- 1/2 tsp Fenugreek seeds (Uluva)
- 75 ml Vinegar
- Salt, to taste
Preparation
Step 1
For preparing mushroom pickle, heat the gingely oil and fry the ingredients: mustard, ginger, garlic, green chillies and curry leaves.
Step 2
Add mushroom to it and fry again.
Step 3
Next, add rest of the ingredients: turmeric powder, chilly powder, fenugreek powder vinegar and salt. Cook in low flame until done.
Step 4
Let it cool and transfer into a bottle.
Step 5
Mushroom pickle is ready. Serve.
Step 6
Specialties: 1)Innovative recipe.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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