Spice Up Your Meals With This Mushroom Pickle; It Takes Just A Few Minutes To Prepare

Pickles are an integral part of Indian cuisine, enhancing the flavour of various dishes and enjoyed by people of all ages. While traditional pickles like mango, lemon and garlic are popular, a unique and nutritious option gaining attention is mushroom pickle. Prepared using fresh mushrooms, this pickle not only tantalises the taste buds but also offers health benefits.

Dr HK Singh, a mushroom cultivation scientist at Indira Gandhi Agricultural University in Raipur, shares insights into making mushroom pickles. To begin, one kilogram of fresh mushrooms is thoroughly cleaned, ensuring any straw attached to the stalk is removed. The mushrooms are then cut into small pieces and soaked in boiled water, followed by squeezing out excess moisture using a cotton cloth.

For seasoning, traditional pickle spices are used, ensuring the familiar flavour profile of conventional pickles. Mustard oil is heated in a pan and the mushrooms are mixed with the pickle masala. It’s crucial to heat the mustard oil adequately and allow it to cool before combining with the mushrooms. Additionally, a tablespoon or two of vinegar is added to the mixture for preservation.

Once well mixed, the mushroom pickle is transferred to a clean, airtight glass jar for storage. It’s essential to handle the pickle with dry hands and refrain from using wet utensils to prevent spoilage. Stored properly, mushroom pickles can last for three to six months.

Dr Singh also highlights the economic aspect, noting that the market price for one kilogram of mushroom pickle is approximately Rs. 450. This not only provides a flavorful addition to meals but also presents a lucrative opportunity for those interested in homemade pickle production.

Mushroom pickle offers a delicious and nutritious alternative to traditional pickles, incorporating the unique flavour and health benefits of mushrooms into the culinary landscape. With simple ingredients and proper storage techniques, this homemade delicacy adds versatility and flavour to Indian cuisine while promoting sustainable mushroom consumption.