Achari Mushroom Recipe- Authentic Indian Pickled Spice Flavors

Last Updated on 6 months ago by Neha Deshmukh

Achari Mushroom Recipe: Authentic Indian Pickled Spice Flavors

Hey everyone! If you’re anything like me, you absolutely love that tangy, spicy, utterly addictive flavor of achaar (Indian pickle). I’ve always been fascinated by how a few simple ingredients can transform into something so complex and delicious. This Achari Mushroom recipe is my attempt to capture that magic in a quick, weeknight-friendly dish. It’s a flavour bomb, seriously!

Why You’ll Love This Recipe

This Achari Mushroom recipe isn’t just about mushrooms; it’s about experiencing a burst of authentic Indian flavors. It’s a fantastic vegetarian option that’s packed with spice, tang, and a whole lot of deliciousness. Plus, it comes together in under 30 minutes – perfect when you’re craving something flavorful but short on time. I first made this when I was trying to recreate my grandmother’s achaar flavours in a quicker way, and it’s been a family favourite ever since!

Ingredients

Here’s what you’ll need to create this flavourful dish:

• 2 tsp Mustard seeds
• 2 tsp Cumin seeds
• 1.5 tsp Nigella seeds (kalonji)
• 2 tsp Fennel seeds
• 0.5 tsp Fenugreek seeds
• 0.5 tsp Carom seeds (ajwain)
• 10 pieces Dry red chilli
• 0.5 tsp Dry mango powder (amchoor)
• 500 gms Button mushrooms
• 1 tsp Achari spice blend
• 4 tbsp Mustard oil
• 1 Red onion
• 1 tsp Garlic paste
• 2 tsp Ginger paste
• 1 large Red tomato
• 0.25 tsp Turmeric powder
• 1 tsp Kashmiri red chilli powder
• 0.5 tsp Dry fenugreek leaves
• 0.5 Lemon juice
• 0.5 cup Chopped coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to really nail this recipe:

• Mustard Oil: The Key to Authentic Flavor. Don’t skip this! Mustard oil has a distinct pungent flavour that’s essential for that authentic achari taste. It needs to be heated properly (smoking point) to remove the pungency.
• Achari Spice Blend: Understanding the Pickled Spice Profile. This is the heart of the dish. You can find pre-made blends in Indian grocery stores, or I’ve included instructions at the end for making your own.
• Kashmiri Chilli Powder: For Color and Mild Heat. This adds a beautiful red hue and a gentle warmth without being overwhelmingly spicy. It’s my secret for vibrant dishes!
• Amchoor (Dry Mango Powder): The Tangy Secret. Amchoor provides that signature tangy flavour reminiscent of pickles. It’s a must-have for achieving the achari profile.
• Regional Variations in Spice Blends: Every family has their own take on achari masala! Some blends include asafoetida (hing) or black cardamom for extra depth. Feel free to experiment and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the Achari spice blend. Dry-roast the mustard seeds, cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, and carom seeds in a pan until fragrant. Roast the dry red chillies separately until slightly crisp.
2. Once cooled, grind all the roasted spices together with the dry mango powder to a fine powder. Set aside.
3. Now, clean the mushrooms and halve or quarter any larger pieces.
4. Heat the mustard oil in a pan over medium-high heat. It’s important to heat the oil until it smokes slightly – this removes the strong pungent smell.
5. Sauté the chopped red onion until golden brown. Then, add the garlic and ginger paste and sauté for another minute until fragrant.
6. Stir in the tomato puree and cook until the oil starts to separate from the sides. This usually takes about 5-7 minutes.
7. Add the turmeric powder, Kashmiri red chilli powder, and 1 tsp of the Achari spice blend. Sauté for just a minute to bloom the spices.
8. Add the mushrooms and season with salt. Sauté on high heat for about 2 minutes, then cover the pan and simmer for 10 minutes, or until the mushrooms are tender and have released their moisture.
9. Finally, finish with the crushed dry fenugreek leaves, a squeeze of lemon juice, and a generous sprinkle of fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Work in batches if necessary to ensure they brown nicely.
• Adjust the amount of Achari spice blend to your spice preference. Start with 1 tsp and add more if you like it extra spicy.
• For a richer flavour, marinate the mushrooms in a little bit of the Achari spice blend and lemon juice for 15-20 minutes before cooking.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your Achari spice blend doesn’t contain any hidden dairy ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the amount of Kashmiri chilli powder and Achari spice blend.
  • Medium: Use the recipe as is.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli along with the Achari spice blend.
• Gluten-Free Option: This recipe is naturally gluten-free.
• Festival Adaptations: This dish is fantastic for festivals like Navratri (if you’re avoiding onion and garlic, simply omit them) or Diwali. My aunt always makes a big batch for Diwali parties!

Serving Suggestions

This Achari Mushroom is incredibly versatile. It’s amazing served hot with:

• Naan bread
• Paratha (Indian flatbread)
• Steamed rice
• Roti (whole wheat flatbread)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What is Achari Masala and where can I find it? Achari Masala is a spice blend used to create the flavour profile of Indian pickles (achaar). You can find it in most Indian grocery stores, or online.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. However, the flavour won’t be quite as authentic.
• How do I adjust the sourness of the dish? Add a little more lemon juice or amchoor powder to increase the sourness.
• What type of mushrooms work best in this recipe? Button mushrooms are readily available and work well, but you can also use shiitake, oyster, or portobello mushrooms.
• Can this dish be made ahead of time? Yes! You can prepare the Achari spice blend and sauté the onions, ginger, and garlic ahead of time. Store them separately and combine everything when you’re ready to cook.
• How can I make the Achari spice blend from scratch if I don’t have pre-made blend? Combine 1 tbsp mustard seeds, 1 tbsp cumin seeds, 1 tsp nigella seeds, 1 tbsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp carom seeds, 8-10 dry red chillies, and 1 tsp amchoor powder. Dry roast and grind as described in the recipe.

Enjoy! I hope you love this Achari Mushroom recipe as much as my family does. Let me know in the comments how it turns out for you!