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A traditional Kashmiri pickle made with crisp turnips, pungent mustard oil, and a unique blend of fennel and ginger powder. It's a spicy, tangy condiment that adds a burst of flavor to any meal.
Prepare and Blanch the Turnips
Dry the Turnips Completely
Temper the Mustard Oil
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A traditional Kashmiri pickle made with crisp turnips, pungent mustard oil, and a unique blend of fennel and ginger powder. It's a spicy, tangy condiment that adds a burst of flavor to any meal.
This kashmiri recipe takes 35 minutes to prepare and yields 8 servings. At 164.11 calories per serving with 1.59g of protein, it's a moderately challenging recipe perfect for side.
Mix the Pickle Masala
Combine with Oil and Jar
Mature the Pickle
You can make a mixed pickle by adding other vegetables like carrots (gajar) or kohlrabi (monji), preparing them in the same way as the turnips.
For a milder version, reduce the amount of Kashmiri red chili powder. For extra heat, add a teaspoon of regular hot red chili powder.
Instead of powdered fennel, you can use whole fennel seeds (saunf) for a different texture and a burst of flavor.
As a fermented food, this pickle contains probiotics that can help improve digestion and promote a healthy gut microbiome.
Spices like turmeric, ginger, and fennel are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Turnips are a good source of Vitamin C, an essential nutrient that boosts the immune system and supports skin health.
Ingredients like asafoetida, ginger, and fennel seeds are traditionally known to aid digestion, reduce bloating, and alleviate gas.
Yes, in moderation. It is a fermented food, which is beneficial for gut health. Turnips are a good source of Vitamin C and fiber. However, it is high in sodium and oil, so it should be consumed as a condiment in small quantities.
One serving (about 1/4 cup or 58g) of Gogji Achar contains approximately 120-140 calories, primarily from the mustard oil.
Mustard oil is traditional for Kashmiri pickles and provides a unique pungent flavor and preservative qualities. While you could use another high-smoke point oil like sesame oil, it will significantly change the authentic taste of the achar.
Mold is almost always caused by moisture. This could be because the turnips were not dried completely, the jar was not sterilized or dry, or a wet spoon was used to serve it. Ensure everything is bone-dry to prevent spoilage.
If prepared and stored correctly in a cool, dark place, Gogji Achar can last for up to a year. The oil acts as a natural preservative.