Achaari Mushroom Pickle
Button mushrooms pickled in mustard oil and classic achaari spice.
Serve a spoonful alongside dal-chawal or parathas, the same way as any classic Indian achaar.
About this product
Button mushroom holds its shape well through the pickling process, which matters more than it sounds — a mushroom that goes mushy in mustard oil and spice makes for a disappointing pickle no matter how good the masala is. We use button specifically for that structural reason, cut into pieces sized to pickle evenly, then cooked down in mustard oil with a classic achaari spice blend — mustard seed, fennel, nigella, red chilli — the same base spice profile you'd expect in a mango or lime achaar, just built around mushroom instead.
Mustard oil's sharp, slightly pungent character is central to how an achaari pickle is supposed to taste, and we haven't substituted it for a milder oil the way some packaged pickles do to appeal to a broader palate — if you grew up on achaari pickles made with mustard oil at home, this should taste familiar rather than toned down.
It's a condiment, not a main dish — a spoonful alongside dal-chawal or parathas, the same way you'd serve any Indian pickle, rather than something to eat in large quantities on its own. It's fully vegan by nature, being mushroom, oil and spice with nothing else in the jar.
