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A traditional Kashmiri pickle featuring crisp turnips in a pungent mustard oil base, spiced with fennel, ginger powder, and a hint of asafoetida. It's the perfect tangy and spicy accompaniment to any meal, especially dal and rice.
For 16 servings
Prepare the Turnips (2-3 hours passive time)
Mix Turnips with Spices (5 minutes)
Temper the Oil and Combine (10 minutes)
A traditional Kashmiri pickle featuring crisp turnips in a pungent mustard oil base, spiced with fennel, ginger powder, and a hint of asafoetida. It's the perfect tangy and spicy accompaniment to any meal, especially dal and rice.
This kashmiri recipe takes 35 minutes to prepare and yields 16 servings. At 143.05 calories per serving with 0.73g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Mix, Store, and Mature (5 minutes + 3-4 days maturation)
You can make a similar pickle using radishes (Mooli Achaar) or a mix of turnips, carrots, and cauliflower for a mixed vegetable achaar.
Add 1 tablespoon of whole fennel seeds (saunf) along with the ground spices for extra texture and a more intense anise-like aroma.
For a hotter pickle, add 1 teaspoon of hot red chili powder or a few slit green chilies along with the turnips.
Turnips are a great source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Spices like turmeric and ginger contain powerful anti-inflammatory compounds (curcumin and gingerol) that can help reduce inflammation in the body.
Mustard oil provides monounsaturated and polyunsaturated fats, which, when consumed in moderation, are beneficial for heart health.
The combination of spices and the inherent vitamins in turnips, like Vitamin C, can help strengthen the immune system and fight off infections.
A 2-tablespoon serving (approximately 50g) of Kashmiri Gogji Achaar contains around 70-90 calories, primarily from the mustard oil.
Yes, in moderation. It's rich in fiber from turnips and contains beneficial compounds from spices like turmeric and ginger. However, it is high in sodium and oil, so it should be consumed as a condiment, not a main dish.
If stored properly in a sterilized jar in the refrigerator, this pickle can last for up to 6 months. Always use a clean, dry spoon to serve.
Sliminess is usually caused by moisture. It's likely the turnips were not dried properly, or water was introduced via a wet spoon, bowl, or jar. Unfortunately, if it's slimy, it's best to discard it.
For authentic Kashmiri flavor, mustard oil is essential. Its pungent taste is a key characteristic of this pickle. Using other oils will significantly change the taste and may affect its shelf life.
Drying the turnips removes excess water content. This step is critical to prevent the growth of bacteria and mold, ensuring the pickle ferments properly and has a long shelf life.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
