Description
Traditionally, pickle is made in autumn months and is eaten throughout the winter months until March.Monjji Haakh (Collard greens) Anchar is the most liked variety of pickle in the valley, followed by pickle made by carrot mixed with cauliflower, lotus root and radish.
During winters, Anchaar is usually consumed with rice and rajma daal (Kidney beans). The tradition of sharing Anchaar with relatives and neighbours continues till date.
Kashmiri vegetable mix achar is prepared in Kashmiri households during the winter season. with many seasonal vegetables(Lotus stem Etc) and the best produce which is available only in Kashmir. ingredients: Califlower, Carrot,Lotus stem, Green chillies, Raddish,Garlic, Ginger,Lime salt, Recommended Spices,Etc
