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    Whisk Affair » Recipes » Indian » Uttarakhand » Galgal Ka Achar (Khatte Ka Achar)

    Published: Mar 15, 2022 | Last Updated On: Mar 16, 2022 by Neha Mathur

    Galgal Ka Achar (Khatte Ka Achar)

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    Galgal Ka Achar (Khatte Ka Achar) is a Uttarakhand style pickle made using hill lemons. It is very popular in the Kumaon region of Uttarakhand. Here is how to make it.

    Here are some more pickle recipes that you may like – Starfruit Pickle, Kerala Style Mango Pickle, Lal Mirch Ka Achar, Chilli Pickle, Hing Ka Achar, Allam Avakaya, and Nimbu Mirch Ka Achar.

    Galgal ka achar served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Galgal Ka Achar (Khatte Ka Achar) is a Pahadi pickle recipe made using hill lemons (galgal, khatta), green chillies, jaggery, and a few spices.

    This pickle with sweet, spicy, and tangy flavors is quite popular in the Kumaoni region of Uttarakhand and is made in almost all households.

    Serve galgal green chilli pickle on the side with your everyday meals or serve it for breakfast with stuffed parathas.

    Ingredients

    Galgal – Also known as hill lemons, khatta, or pahadi nimbu, galgal is pulpy, juicy, and large-sized lemon.

    Green Chillies – Use spicy or non-spicy chilies, that’s totally up to you. I personally like mildly spiced chilies.

    Oil – This pickle is made in mustard oil.

    Jaggery – Adds a perfectly sweet taste that compliments the tangy and spicy taste of other ingredients.

    Others – Other than the above-mentioned ingredients, you will also need Kashmiri red chilli powder, turmeric powder, asafetida (hing), carom seeds (ajwain), fenugreek seeds (methi dana), black salt, and salt.

    You can also add some grated ginger or radish to add a pungent taste to the pickle.

    Galgal kept on the platform.

    Serving Suggestions

    I love to enjoy this pickle with a simple meal of dal chawal. You can serve it on the side with your everyday meals. It is also a great accompaniment to your hot stuffed parathas for breakfast.

    Storage Suggestions

    Galgal Ka Achar will last for about a year when stored properly in a closed container in a cool and dry place.

    Use a clean and dry spoon for every use, which will ensure that the pickle lasts longer.

    You Might Also Like

    • Mirchi Ka Kuta (Spiced Crushed Green Chillies)
    • Guava Chutney (Amrood Ki Chutney)
    • Sirka Pyaz (Vinegar Onions)
    • Elumichai Oorugai (Tamil Nadu Style Instant Lime Pickle)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Galgal Ka Achar is a Uttarakhand style pickle made using hill lemons. It is very popular in the Kumaon region of Uttarakhand. Here is how to make it.

    Galgal Ka Achar Recipe

    Galgal Ka Achar (Khatte Ka Achar) is a Uttarakhand style pickle made using hill lemons. It is very popular in the Kumaon region of Uttarakhand. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 20 people
    Calories: 172kcal
    Author: Neha Mathur

    Ingredients 

    • 2 kilogram hill lemons (galgal, khatta)
    • ½ kilogram green chilies
    • 200 milliliters mustard oil
    • 2 tablespoons Kashmiri red chili powder
    • 1 tablespoon turmeric powder
    • ½ teaspoon asafetida (hing)
    • 2 tablespoons carom seeds (ajwain)
    • 1 tablespoon fenugreek seeds (methi dana)
    • 2 tablespoons black salt
    • 1 tablespoon salt
    • 200 grams jaggery (powdered)
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    Instructions

    • Heat 5-6 cups of water in a large pot over high heat.
    • When the water comes to a boil, add the galgal to the pot and boil for 3-4 minutes.
    • Tip – Boiling helps to remove the bitterness of galgal, so do not miss this step.
    • Drain the water and wipe the lemon using a kitchen towel.
    • Now cut them into 1-inch pieces. Discard as many seeds as you can.
    • Wash the green chilies and wipe them well.
    • Discard the stem and cut the chilies into 1-inch pieces.
    • Heat mustard oil in a pan over medium-high heat until it is fuming hot.
    • Remove the pan from heat and let the oil cool down for 10 minutes.
    • Add red chili powder, turmeric powder, asafetida, carom seeds, fenugreek seeds, black salt, and regular salt and mix well.
    • Add the lemons and chilies to the pan and mix well.
    • Transfer the pickle to a clean and dry glass jar and keep it in the sun for 15-20 days until the pickle is darker in color and the lemons are softened a little.
    • Serve it with your favorite meal.

    Notes

    You can also add some grated ginger or radish to add a pungent taste to the pickle.
    If galgal is not available, then you can make this pickle using any large-sized mild lemon variety.

    Nutrition

    Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1146mg | Potassium: 167mg | Fiber: 5g | Sugar: 12g | Vitamin A: 260IU | Vitamin C: 56mg | Calcium: 34mg | Iron: 1mg
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