kashmiriMediumveganvegetariandairy freenut free

Gogji Achar

Name: Gogji Achar
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 16 servings
Cuisine: kashmiri
Ingredients: 500 g turnip (tender, peeled and cut into 1-inch thick sticks); 4 tbsp mustard oil; 2 tbsp Kashmiri red chili powder; 1 tsp salt; 1 pinch turmeric powder; 1 tbsp fennel seed powder; 1 pinch cumin powder; 1 tsp dry ginger powder; 1 pinch asafoetida; 1 tsp mustard seeds

RATING

4.2/5(28)

TASTE SCORE

7/10

A tangy, spicy, and slightly sweet Kashmiri pickle made with tender turnips. This sun-fermented pickle bursts with the warmth of mustard oil and the earthiness of Kashmiri spices, making it the perfect companion to plain rice or roti on a cold winter afternoon.

PREP

30m

COOK

SERVES

1 TBSP

46 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the turnips.
Wash, peel, and cut the turnips into 1-inch thick, long sticks. Spread them on a clean kitchen towel and let them dry in the sun for 2-3 hours, or under a fan, until all surface moisture has evaporated.
TIPMoisture is the enemy of pickles. Ensure the turnips are completely dry to prevent spoilage.
prep
Prepare the spice mix.
1.In a clean, dry bowl, combine the Kashmiri red chili powder, salt, turmeric powder, fennel seed powder, cumin powder, dry ginger powder, and asafoetida.
2.Coarsely crush the mustard seeds in a mortar and pestle and add them to the bowl.
3.Mix all the dry spices thoroughly.
mix
Coat the turnips with spices and oil.
1.In a large mixing bowl, combine the dried turnip sticks with the prepared spice mix.
2.Pour the raw mustard oil over the mixture.
3.Using clean, dry hands, massage the spices and oil into the turnip sticks until each piece is evenly coated.
TIPThe massage helps the turnips release a little water, which combines with the spices to form the base of the pickle's brine.
assemble
Pack the pickle into a jar.
Transfer the turnip mixture into a sterilized, completely dry glass jar. Press down firmly to remove any air pockets and ensure the turnip sticks are submerged under the oil and spice mixture. Cover the mouth of the jar with a muslin cloth and secure it tightly with a rubber band.
rest
Sun-ferment the pickle.
Place the jar in a spot that receives direct sunlight for at least 4-6 hours daily. Let it mature for 7 days, shaking the jar gently once a day to redistribute the spices and juices.
TIPIf strong sunlight isn't available, place the jar in a warm, dry place like a kitchen cabinet near the stove. It may take 10-12 days to mature.
serve
Check for doneness and serve.
After a week, the turnips should be slightly softened but still have a pleasant crunch, and the oil will have taken on a deep red color. The Gogji Achar is ready to serve. Once mature, you can seal it with an airtight lid and store it.
TIPAlways use a clean, dry spoon to take out the pickle, and ensure the remaining pieces stay submerged in oil for a shelf life of up to 6 months.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Sun-dry the turnip sticks for at least 2-3 hours to remove surface moisture, which prevents mold during fermentation.
2
Use raw mustard oil for its pungent, authentic Kashmiri flavor; bring it to a smoking point first if you prefer a milder taste.
3
Massage the spice-oil mixture into the turnips with clean, dry hands to help them release a bit of water, kickstarting the brine.
4
Always use a sterilized, bone-dry glass jar to avoid introducing bacteria that can spoil the pickle.
5
Shake the jar gently once daily during sun-fermentation to redistribute spices and juices evenly.
6
Once mature, keep the turnip pieces fully submerged in oil to extend shelf life up to 6 months.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Add 1-2 finely chopped green Kashmiri chilies to the spice mix for an extra layer of fresh heat that complements the fermented tang.

low oil

Low-oil

Reduce mustard oil to 2 tbsp and add 2 tbsp of lemon juice as a natural preservative; the pickle will be tangier and lighter, best consumed within a month.

nutty