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Mushroom Pickle

I LOVE Mushroon in any form. It's been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine South Indian
Servings 1 cup


  • 200 gms Chopped mushroom
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder powder

For the Masala

  • 1/2 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • pinch Asafoetida - a
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic cloves paste
  • 1 - 1/2 heaped tablespoons Chilli powder - (or less)
  • 1 teaspoon Turmeric powder powder
  • 1/2 teaspoon Fenugreek powder
  • to taste Salt
  • 1/4 cup Vinegar - (or less)
  • 1/4 cup Sesame oil - (or more)
  • 1/2 teaspoon Sugar - (Optional)


  • Mix the mushroom with 1/2 teaspoon chilli powder and 1/4 teaspoon turmeric powder and keep aside.
  • Mix the chilli powder, turmeric powder and fenugreek powder (for the masala) with some water to form a smooth paste.
  • Keep aside.
  • Heat sesame oil in a pan.
  • Tip in the mushroom.
  • Cook on high heat, till the mushrooms are cooked and oil separates.
  • Drain the mushrooms and retain the oil in the pan.
  • If needed, you may add more oil.
  • When the oil is hot, add mustard seeds.
  • When they start to splutter, add the curry leaves and asafoetida.
  • Add the ginger and garlic pastes and cook till raw smell goes.
  • Add the chilli powder mix and saute till oil separates.
  • Tip in the mushroom and salt and mix well.
  • Add vinegar and mix well.
  • Cook further till oil separates.
  • Add sugar. (Optional)
  • Switch of heat.
  • Once cool, transfer to a clean jar with lid.
  • Ideally, store this in a refigerator.
  • If you prefer to keep outside, make sure to add enough oil that it floats on top.