top of page

A Unique Pickle from Kashmir

 A Unique Pickle from Kashmir

All of us have heard of Indian pickles like Mango Achaar and Lemon Achaar… but have you ever heard about Knol Khol Achaar? This offbeat pickle comes from Kashmir; Knol Khol is also known as German Turnip – it is a part of the Brassica family to which Mustard also belongs. In parts of India it is also called Ganth Gobi. Unlike most other pickles that are soft, Kashmiri Knol Khol pickle is crisp and crunchy. In this post, we’ll tell you how to make the authentic traditional version.

Here are the ingredients that you would need:

• Knol Khol: 500 gram • Mustard Oil: 250 ml • Mustard Seeds: 4 tablespoon • Red Chilli Powder: 3 teaspoon • Carom Seeds (Ajwain): Just a pinch • Fennel Seeds (Saunf): 3 teaspoon • Turmeric (Haldi) Powder: 1 teaspoon • Asafoetida (Heeng) Powder: Just a pinch • Dried Ginger: 2 teaspoon • Salt: 1 tablespoon


Peel the skin off the Knol Khol and wash it. Cut the skin into small cubes and keep aside. Also wash and cut the leaves and the stem of the Knol Khol.

Place the Knol Khol pieces on a cloth and keep them in direct, bright sunlight for around 5 hours.


On a low flame, dry roast the Fennel and Mustard Seeds. Place the roasted seeds in a bowl along with the Carom Seeds and grind them coarsely.

Add the sun-dried Knol Khol pieces to the bowl and then add the Red Chilli Powder, Ginger, Turmeric Powder, Asafoetida Powder and Salt. Mix thoroughly.

Heat the Mustard Oil in a pan with the flame set on High. Heat till the oil reaches its smoking point. Set the pan aside and let the Mustard Oil cool.

Add the cooled Mustard Oil to the bowl containing the Knol Khol pieces and spices. Mix thoroughly.

Take a glass or porcelain pickling jar and sterilize it – boiling water is the best way to do this. Wipe it with a clean cloth and let it dry – and do make sure that it is completely dry. Remember, moisture ruins pickles!

Pour the mixture of Mustard Oil, Knol Khol pieces and spices into the jar. Ensure that the Mustard Oil covers all the Knol Khol pieces. Ideally, the oil should be at least 1 centimeter over the Knol Khol pieces; add more Mustard Oil if required.

Cover the mouth of the jar with cloth or muslin tied tightly around the neck of the jar. Place the jar in the sun for 15 days. The pickle will mature gently and slowly in the summer sun. Bring the jar indoors at night. Also, if there’s any chance of unseasonal rain keep the jar indoors to ensure that your pickle remains dry and safe.

Your traditional Kashmiri Knol Khol Achaar is now ready. It’s delectable, it’s irresistible… and it’s unique!

1 view0 comments

Recent Posts

See All


bottom of page