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kohlrabi pickle

Kashmiri Kohlrabi Pickle - Kashmiri Monj Achar

This Kashmiri Kohlrabi Pickle - Kashmiri Monj Achar pickle are fast and uncomplicated to make — no sterilizing jars or distinct equipment required.
Prep Time 1 d
Cook Time 7 d
Total Time 8 d
Course Side Dish
Cuisine Indian, Kashmiri
Servings 6



  • 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.
Keyword Achari, Easy Indian Pickle, Indian Pickle, Kashmiri Achaar, Kashmiri Kohlrabi Pickle, Kashmiri Pickle, Kohlrabi, Kohlrabi Achar, Monj Anchar, Monja Achar, Spicy Pickle