In Jehanabad, Bihar, a group of women has stepped away from the usual mango and lemon pickles found in most Indian kitchens to prepare something far less common, a tangy mushroom pickle that is now finding its way into local markets.
A new twist on an old kitchen staple
Pickles hold a special place in Indian food culture, and nearly every state and household has its own signature recipe. In Bihar, pickle lovers are rarely short on choice, with mango pickle, lemon pickle and chilli pickle among the most common varieties found in homes across the state. But mushroom pickle is a different story altogether, and it is now drawing attention in Jehanabad.
Made inside an FPO in Ghosi block
At the Sarvasiddhanta FPO located in the Ghosi block of Jehanabad district, several women work together to prepare a range of food products. Among them is Dolly Kumari, who is responsible for making the mushroom pickle. Dolly has been in the pickle making business for several years, preparing multiple varieties over time. Mushroom pickle is her latest addition, and she is now supplying it to the market.
Dolly explains how the mushroom pickle is made
According to Dolly, the first and most important step is picking the right kind of mushroom. While several varieties are sold in the market, button mushroom works best for making pickle. The button mushrooms are first brought home and boiled in a vessel of water. Once boiled, they are cut into small pieces. These pieces are then left out for some time in front of a fan so they cool down properly.
After roughly 30 minutes of cooling, the mushroom pieces are placed in a pit shaped vessel and mixed with a set of spices. Turmeric and salt are added next, and the mixture is left out in the sun for a full day. Once it has been exposed to strong sunlight, the remaining spice mix is added in. Through this process, the mushroom pickle is ready to eat within just two days.
Why button mushroom pickle stands out
Dolly says that in her experience, pickle made from button mushroom tastes the best, which is why she recommends this variety over others. She also maintains that mushroom pickle is noticeably tastier than the traditional pickles most people are used to. Once ready, the pickle is packed into separate containers and sent out for sale in the market, a business that is bringing in a steady income for Dolly and the other women working alongside her.
