Galgal Ka Achar Recipe (Uttarakhand Special Khatte Ka Achar)

5 from 2 votes

Galgal Ka Achar Recipe (Uttarakhand Special Khatte Ka Achar)

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 Time10

Cook Time45

Pickling Time20

Total Time20 55

Course: Pickle

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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