Monji anchar
Traditional pickle of Kashmir
From Wikipedia, the free encyclopedia
Monji anchar (Kashmiri pronunciation: [mɔnd͡ʒi ãːt͡ʃaːr]), is an aromatic kohlrabi pickle in Kashmiri cuisine.[1][2]
Traditional kohlrabi pickle of Kashmir | |
| Place of origin | Kashmir |
|---|---|
| Serving temperature | Cold |
| Main ingredients | Kohlrabi, spices |
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]