This Kashmiri Kohlrabi Pickle – Kashmiri Monj Achar is fast and uncomplicated to make — no sterilizing jars or distinct equipment required.
My mother is a wiz in the kitchen and always generates the most extraordinary recipes, and I got this recipe for pickle from her.
What can I pickle at home?
As per my mom, you can pickle any vegetables you like! A few common ones to pickle are carrots, onions, and green beans. I have posted a recipe for pickled onions. Here is the link: Kashmiri Pickled Onion / Kashmiri Gand Achar
How do I make Kashmiri Kohlrabi Pickle – Kashmiri Monj Achar?
Step 1:
Firstly, rinse the Kohlrabi well. Next, use a sharp chef’s knife to carefully cut off the stems and leaves that are still attached to the kohlrabi. Also, cut off the top and bottom of the vegetable. Next, slice the Kohlrabi into half. Then, place the halved kohlrabi cut side down and slice into quarters of even size and thickness of approximately 2 inches. There is no need to peel the skin. You can discard the hard-bottom part. Let the chopped Kohlrabi dry completely, overnight. I dry them with a napkin and leave them out in a plate on the kitchen counter overnight, to get the moisture out completely.
Step 2:
Using a mortar and pestle crush the seeds (mustard seeds, and whole coriander seeds) gently. It doesn’t need to be very fine. This will add a distinctive flavor to the pickle. In other words, it will enrich the pickle. Next, make the brine. Combine the oil, salt, crushed spices, along with Kashmiri chili powder, ground ginger, and asafoetida in a large plate. I typically use my hands to mix it well.
When cooking high-acid foods, make sure to use dishes made of a nonreactive material such as stainless steel, glass, or ceramic.
Step 3:
Add in the Kohlrabi and mix until well mixed.
Step 4:
Further, transfer the mixture coupled with Kohlrabi and all the liquid to a glass jar with a lid.
Step 5:
Finally, cover the glass jar with a lid and keep it in direct sunlight (in summer) for 5 to 7 days. I typically keep it on a table in the backyard or on a window sill that has direct sunlight. In case of less sunlight, keep the jar outside for at least 10 days.
Step 6:
Subsequently, check the oil levels in about 2 days. If oil isn’t visible from the top add more oil. However, I haven’t added more oil. After that, to check for doneness, open the lid and check. It shouldn’t smell like raw Kohlrabi. Additionally, the oil should be visible from the top.
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Try some of our other recipes
Raw Mango, Jaggery, and Coconut Sweet and Spicy Chutney
Radish Chutney in Yogurt / Radish Raita / Kashmiri Muji Chetin / Mooli Chutney
Kashmiri Kohlrabi Pickle – Kashmiri Monj Achar
Ingredients
- 2 Kohlrabi (1.2 pounds) (approx 2 cups diced)
- 1 tbsp mustard seeds (rai)
- 1/2 tsp coriander seeds (dhaniya ke beej)
- 1 tbsp salt
- 1/4 cup kashmiri chili powder
- 1/2 tsp ground ginger (sonth)
- Pinch of asafoetida (1/8 tsp) (heeng)
- 1 cup mustard oil
Instructions
- Firstly, rinse the Kohlrabi well. Slice the kohlrabi into quarters of even size and thickness of approximately 2 inches. Let the chopped Kohlrabi dry completely, overnight.
- Using a mortar and pestle crush the mustard and coriander seeds gently. Combine the oil, salt, crushed spices, along with Kashmiri chili powder, ground ginger, and asafoetida, in a large plate. I typically use my hands to mix it well.
- Add in the Kohlrabi and stir and mix until the spices are well mixed.
- Transfer the mixture coupled with Kohlrabi to a glass jar with lid.
- Finally, cover the glass jar with a lid and keep it in direct sunlight (in summer) for 5 to 7 days. I typically keep it on a table in the backyard or on a window sill that has direct sunlight. In the case of less sunlight, keep the jar outside for at least 10 days.
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