Monji Achar

Monji Achar is a sweet and crunchy pickle made with Kohlrabi. It is mostly eaten with plain rice.


  • 6 medium Kohlrabi, peeled and cut into medium sized cubes
  • 2 tablespoons Brown mustard seeds
  • 1 teaspoon Ajwain/ Bishop\'s weed
  • 4 tablespoons Kashmiri Chilli powder
  • 1 1/2 cups Mustard Oil
  • 3 teaspoons Salt
  • 1/4 teaspoon Asafetida / hing


  1. Place kohlrabi in the sun for a few hours, until the moisture dries up.
  2. Coarsely grind the mustard seeds and ajwain.
  3. Add this mix, salt, spices, oil, kohlrabi and greens. Mix well.
  4. Place in airtight glass jar and allow to ferment in sunlight.
  5. Serve Monji Achar with rice.

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