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.
About Galgal Pickle
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.
Galgal – Also known as hill lemons, khatta, or pahadi nimbu, galgal is a pulpy, juicy, and large-sized lemon. You will get them in any grocery store in the Indian hill region.
You can also use any large-sized mild lemon to make this pickle if galgal is not available.
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.
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.
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.
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Galgal Ka Achar Recipe
- 2 kilograms hill lemons (galgal, khatta)
- ½ kilogram green chilies (spicy or mild)
- 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)
- Heat 5-6 cups of water in a large pot over high heat.
- When the water comes to a boil, add whole galgals 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.