Galgal Ka Achar (Khatte Ka Achar)

5 from 2 votes

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.

You may like some more pickle recipes: Starfruit Pickle, Kerala Style Instant Mango Pickle, Stuffed Red Chilli Pickle, and Hing Ka Achar.

Galgal ka achar served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About Galgal Pickle

Galgal Ka Achar (Khatte Ka Achar) is a Pahadi pickle recipe made using hill lemons (galgal, khatta), green chilies, jaggery, and 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 galangal green chili pickle on the side with your everyday meals, or serve it for breakfast with stuffed parathas.

Galgal Ka Achar will last for about a year when stored properly in a closed container in a cool and dry place. To ensure the pickle lasts longer, use a clean and dry spoon for every use.

Ingredients

Galgal – Also known as hill lemons, khatta, or pahadi nimbu, galgal is a pulpy, juicy, and large-sized lemon. You can find it 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 unavailable.

Green Chilies – You can use spicy or non-spicy chilies; it’s up to you. I 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 – You will also need Kashmiri red chili powder, turmeric powder, asafetida (hing), carom seeds (ajwain), fenugreek seeds (methi dana), black salt (kala namak), and regular salt.

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

Galgal kept on the platform.

You Might Also Like

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.
5 from 2 votes

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.
Prep: 10 minutes
Cook: 45 minutes
Pickling Time: 20 days
Total: 20 days 55 minutes
Servings: 20 people

Ingredients 

  • 2 kilogram hill lemons (galgal, khatta)
  • 500 grams 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 (kala namak)
  • 1 tablespoon salt
  • 200 grams jaggery (powdered)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • 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, regular salt, and jaggery, 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 unavailable, 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
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    I made it today but it didn’t say when to add jaggery. So I skipped the item and I will see how that turns out for me in couple of weeks.

    1. Please add jaggery now otherwise the pickle will not turn out great. I have updated the post. Apologies for inconvenience.