Ganth Gobi Ka Achar

Prep: 20 minutes (10 days to Pickle) | Cook: 10 minutes | Servings: 1 small jar


3 Medium Sized Knol khol /Ganth Gobii

2 tbsp Mustard Seeds

3 tsp Fennel Seeds

Pinch of Carom Seeds

2 tsp Dried Ginger Powder

1 tbsp Salt

¾ tsp Turmeric Powder

3 tsp Red Chilli Powder

¼ tsp Asafoetida

1 cup Mustard Oil


  • Wash and peel the skin of the kohlrabi/ ganth gobhi.
  • Make small cubes of medium thickness and don’t discard the stem and leaves as they can also be added in the pickle.
  • Spread the chopped pieces of knol khol and leaves on a muslin cloth in sunlight for 4-5 hours.
  • Dry roast the mustard seeds and fennel seeds just for a minute on low flame to remove the moisture.
  • Now coarsely crush or pound them along with ajwain.
  • Take the knol khol pieces in a bowl along with leaves and add the roasted spices and all the remaining spices and mix.
  • Heat the mustard oil till the smoking point and then let it come to room temperature.
  • Now pour in mustard oil on the knol khol pieces and mix it well.
  • Fill it in a airtight glass jar and keep in sunlight for about a week.
  • Oil level should be on top of the pickle so can add some more oil if needed.
  • The pickle is ready to use after 10 days.