Shalgam ka achar | Zero oil turnip pickle | Sindhi style gogru ji khatairn | How to make Sindhi style pickle at home | Homemade zero oil pickle with step by step instructions

Shalgam ka achar | Zero oil turnip pickle | Sindhi style gogru ji khatairn is a traditional Sidhi community style of making pickle out of turnips. It is zero oil, gets ready (matures) in 3 to 4 days, easy to make and tastes amazing.

In Sindhi it’s known as Paarinyah waari khatairn which means pickle made with water. Here paarin means water, and khatairn means pickle in Sindhi language.

In addition to that, it doesn’t contain any oil unlike other pickle recipes. Here oil is replaced with same amount of water.

Similarly, I have shared two of pickle recipes Zero oil carrot pickle and Potli wala pickle from our traditional Sindhi cuisine.

In the last, I would suggest you to kindly check more homemade pickle recipes like Restaurant Style sirke wale pyaz/vinegar onions and 10 minutes quick pickled jalapenos from my blog.

Please do try them and let me know how it turned out for you in the comments section below.

Step by step instructions and pictorial presentation to make Shalgam ka achar | Zero oil turnip pickle | Sindhi style gogru ji khatairn

Peel, wash and cut each turnips/gogru/shalgam into quarters (4 pieces).

Heat enough water in a wide pan with salt and turmeric. Once it comes to rolling boil, add quartered turnips and par boil it on medium flame for 5 minutes.

Drain the water and allow the par boiled turnips cool down completely.

Meanwhile make a mixture of salt, red chilli powder, turmeric powder and rai ki kuria (yellow mustard powder used to make pickles) and fresh green garlic leaves (only green part).

Add par boiled turnips to this and coat it well.

In a sterilized, air tight glass bottle jar add enough plain drinking water. To this add turnips mix.

Make sure the water level should be above the turnips. At this stage check the salt and add more if required. The quantity of salt depends upon the amount of water added to pickle.

Close the glass jar and place this under the direct sunlight for 4 to 5 days to mature. And do not forget to shake the bottle once or twice daily for uniform pickling.

Consume the pickle within few days as it may turn very sour due to rai ki kuria.

Notes

1. First and foremost I would recommend to make this pickle in smaller quantities as it turns sour very fast due to rai ki kuria.

2. While par boiling turnips, don’t worry about the quantity of salt as turnips would absorb salt and we will discard the water eventually.

3. You may use plain drinking water (not the tap water) or first boil and cool water then use it for pickling purpose.

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5 from 4 votes

Shalgam ka achar | Zero oil turnip pickle | Sindhi style gogru ji khatairn

Shalgam ka achar | Zero oil turnip pickle | Sindhi style gogru ji khatairn is a traditional Sindhi community style of making pickle out of turnips. It is zero oil, gets ready (matures) in 3 to 4 days, easy to make and tastes amazing.

Prep Time10 minutes mins

Cook Time5 minutes mins

Maturing of pickle4 days d

Course: pickles

Cuisine: Indian, Sindhi

Keyword: Gogru ji khatairn, Homemade pickle, Pickled turnips, Shalgam ka achar, Turnip pickle

Servings: 4

Author: Lata Lala

Ingredients

To par boil turnips :

• Turnips 4
• Salt 2 tbsp
• Turmeric Powder 1/2 tsp
• Water as required

To make pickle :

• Red chilli powder 1 tbsp
• Turmeric powder 1/2 tsp
• Rai ki kuria 3 tsp
• Fresh green garlic leaves 3
• Salt to taste
• Plain drinking water as required

Instructions

• Peel, wash and cut each turnips/gogru/shalgam into quarters (4 pieces).
• Heat enough water in a wide pan with salt and turmeric. Once it comes to rolling boil, add quartered turnips and par boil it on medium flame for 5 minutes.
• Drain the water and allow the par boiled turnips cool down completely.
• Meanwhile make a mixture of salt, red chilli powder, turmeric powder and rai ki kuria (yellow mustard powder used to make pickles) and fresh green garlic leaves (only green part).
• Add par boiled turnips to this and coat it well.
• In a sterilized, air tight glass bottle jar add enough plain drinking water. To this add turnips mix.
• Make sure the water level should be above the turnips. At this stage check the salt and add more if required. The quantity of salt depends upon the amount of water added to pickle.
• Close the glass jar and place this under the direct sunlight for 4 to 5 days to mature. And do not forget to shake the bottle once or twice daily for uniform pickling.
• Consume the pickle within few days as it may turn very sour due to rai ki kuria.

Notes

1. First and foremost I would recommend to make this pickle in smaller quantities as it turns sour very fast due to rai ki kuria.

2. While par boiling turnips, don't worry about the quantity of salt as turnips would absorb salt and we will discard the water eventually.

3. You may use plain drinking water (not the tap water) or first boil and cool water then use it for pickling purpose.

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