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Dhingri Achar ढींगरी अचार (Mushroom Pickle from Himachal)

Dhingri Achar ढींगरी अचार (Mushroom Pickle from Himachal)

Name: Dhingri Achar ढींगरी अचार (Mushroom Pickle from Himachal)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 small jar
Cuisine: Indian
Ingredients: Button mushrooms; split yellow mustards

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Prep Time: 10 minutes Cook Time: 30 minutes

Total Time 40 minutes

Servings: 1 small jar

Cuisine: Indian

Dhingri Achar ढींगरी अचार (Mushroom Pickle from Himachal) Recipe - Ranveer Brar

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)

Process

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.