Dhingri Achar (Mushroom Pickle from Himachal)

Prep: 10 minutes | Cook: 30 minutes | Servings: 1 small jar

Ingredients

400 gms Button mushrooms quartered (dhingri)

300 ml Mustard oil (sarson ka tel)

1 lemon, Juice of (nimbu ras)

1 cup Garlic cloves (lehsun)

2 inches Ginger (adrak), roughly chopped

10 Dry red chillies (sabut mirch)

1 tsp Asafoetida (hing)

1 tsp Mustard seeds (rai dana)

1 tsp Yellow split mustard seeds (rai kuria)

1  ½ tsp Kashmiri red chilli powder (lal mirch powder)

1 tsp Mustard powder (rai powder)

¼ tsp Fenugreek  powder (methi powder)

½ tsp Turmeric powder (haldi)

1/2 tsp Black salt (kala namak)

3 tbsp Vinegar (circa)

Salt to taste (namak)

Method

  • Wash the mushrooms well and spread out on a kitchen towel to air dry out thoroughly
  • Heat the oil and deep fry the garlic cloves. Transfer to a large clean, dry mixing bowl.
  • In the same oil, fry the ginger and add to the mixing bowl.
  • In the same oil, deep fry the mushrooms in batches until reduced to half and golden brown. Add to the mixing bowl as they get done. Reserve cooking oil.
  • In another pan, heat a little mustard oil. Roughly break dried red chillies and add to the oil. Add asafoetida, mustard seeds and split mustard seeds and saute 1-2 minutes until fragrant. Lower flame. Add Kashmiri red chilli powder, mustard powder, fenugreek powder, turmeric powder and black salt and mix well. Do not burn.
  • Add salt and vinegar and mix well.
  • Add fried garlic, ginger and mushrooms mixture and mix thoroughly until mushrooms have gotten totally warmed through and coated in spices. Cool.
  • When cool, transfer to glass jar, cover with reserved cooking oil and close with lid. Set aside for 2-3 days in the refrigerator. After 3 days the pickle should be ready. Will last upto 2 months in the refrigerator.
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