Monji anchar
Traditional kohlrabi pickle of Kashmir | |
| Place of origin | Kashmir |
|---|---|
| Serving temperature | Cold |
| Main ingredients | Kohlrabi, spices |
Monji anchar (Kashmiri pronunciation: [mɔnd͡ʒi ãːt͡ʃaːr]), is an aromatic kohlrabi pickle in Kashmiri cuisine.[1][2]
The pickle is traditional among both Muslims and Kashmiri Pandit households, but the ingredients and techniques vary, with Muslim versions typically including garlic, green chili, smoked mustard oil, and vinegar while Pandit versions typically use unsmoked mustard oil and omit garlic and vinegar.”[1]
The pickle is a staple of Kashmiri cuisine.[3] It is a common accompaniment to rice.[2] It is also traditionally served for Khech Mavas, Ramadan and Shivratri.[2][4][3]
Other variants
Other vegetables such as carrot, cauliflower, chilis, lotus stem, and turnips are also pickled, but those are not considered traditional.[1]
References
- ^ a b c Garg, Ruchika (23 February 2021). "Pick Your Pickle and Tickle Your Taste Buds". Hindustan Times. Retrieved 23 March 2025.
- ^ a b c Charagi, Nipa (1 February 2023). "The Kashmiri in California delivering 'monje aachar'—and a taste of home". Livemint.
- ^ a b Iyer, Nandita (5 February 2021). "Recipes with kohlrabi borrowed from Kashmir". Livemint.
- ^ Nabi, Daanish (17 April 2023). "Meet Srinagar's Aqib who's making a name in pickle industry". Brighter Kashmir. Retrieved 23 March 2025.