Kashmiri Gogji Achaar

Name: Kashmiri Gogji Achaar
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: kashmiri
Ingredients: 400 g turnip (peeled and cut into thin batons); 500 ml water (for boiling); 2 tbsp mustard oil; 1 tbsp mustard seeds (coarsely ground); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp vinegar

RATING

4.2/5(28)

TASTE SCORE

7/10

A tangy Kashmiri turnip pickle with gentle heat, mustardy sharpness, and a bright pop of asafoetida. It is crisp, earthy, and made with simple pantry spices that let the gogji stay the star.

PREP

20m

COOK

10m

SERVES

1 TBSP

53 cal

SERVINGS

INGREDIENTS

For 8 servings

400 gturnip · peeled and cut into thin batons500 mlwater · for boiling2 tbspmustard oil1 tbspmustard seeds · coarsely ground½ tspred chili powder1 pinchturmeric powder1 pinchasafoetida½ tspsalt2 tbspvinegar

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 8%

Carbs4g · 30%

Fat4g · 68%

Fiber1g

Sugar2g

Saturated fat0g

Cholesterol0mg

Sodium180mg

Potassium110mg

Phosphorus25mg

How we calculate →

METHOD · 5 STEPS

prep · ~10 min
Prepare the turnips.
1.Peel the turnip and cut it into thin, even batons.
2.Keep the pieces uniform so they soften evenly and still hold their shape.
3.Measure the mustard, chili powder, turmeric, asafoetida, salt, mustard oil, and vinegar.
boil · ~4 min
Boil the turnips briefly.
Bring the water to a boil and add the turnip. Cook for 3 to 4 minutes until just tender but not soft, then drain completely and let the pieces cool.
TIPDo not overcook the turnip or the pickle will turn limp.
mix · ~3 min
Mix the pickle spices.
Place the drained turnip in a bowl. Add coarsely ground mustard seeds, red chili powder, turmeric powder, asafoetida, salt, mustard oil, and vinegar, then toss well until every piece is evenly coated.
rest · ~30 min
Rest the pickle before serving.
Transfer the achaar to a clean glass jar or bowl and let it sit for at least 30 minutes so the flavors settle into the turnip.
serve
Serve with a meal.

PRO TIPS

What to keep in mind.

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

1
Cut the turnip batons evenly so they soften at the same rate and stay pleasantly crisp.
2
Drain the boiled turnip very well before seasoning; trapped water will dilute the mustard and vinegar.
3
Cool the turnip completely before mixing, or the residual heat can make the achaar turn soft quickly.
4
Use coarsely ground mustard, not a fine powder, for the characteristic sharp Kashmiri pickle texture.
5
If the mustard oil tastes too raw, warm it lightly to smoking, cool it, then mix into the pickle.
6
Let the achaar rest longer than 30 minutes if possible; after a few hours the turnip tastes more rounded and punchy.
7
Store in a clean dry glass jar in the fridge and always use a dry spoon to keep it fresh longer.