Monji anchar

Monji anchar (Kashmiri pronunciation: [mɔnd͡ʒi ãːt͡ʃaːr]), is an aromatic kohlrabi pickle in Kashmiri cuisine.^[1][2]

Monji Anchar

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]