Galgal or Hill lemon is found in Northern India and mostly used to make pickles, especially during winters. This khatta meetha achaar is ready to eat and lasts until it finishes! No fear of it going bad. It's a delightful blend of tangy, sweet, and spicy flavors that pairs perfectly with traditional Indian meals.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash, dry, and cut the hill lemon (galgal) into cubes. Wash, peel, and dice the ginger. Keep the dry red chillies ready.
Heat mustard oil in a pan. Add asafoetida and fenugreek seeds, and let them sizzle for a few seconds.
Add the hill lemon cubes, diced ginger, and dry red chillies to the pan.
Add salt, degi mirch, red chilli powder, and jaggery powder (or sugar). Mix everything well.
Cook on medium heat for 8 to 10 minutes until the peel of the hill lemon becomes half tender and releases juices.
Switch off the flame, let the pickle cool, and transfer it into a glass jar.
Ensure the hill lemon is completely dry before cutting to avoid spoilage.
Use jaggery for a more traditional taste, but sugar can be used as an alternative.
Store the pickle in a clean, dry glass jar to extend its shelf life.
What is the shelf life of this pickle?
The pickle lasts until it finishes, as long as it is stored properly in a clean, dry glass jar.
Can I use regular lemons instead of hill lemons?
Hill lemons are preferred for their unique flavor and texture, but you can use regular lemons as a substitute.
Can I skip jaggery or sugar?
Skipping jaggery or sugar will alter the taste, as the pickle is meant to be khatta meetha (sweet and tangy).
How should I store the pickle?
Store the pickle in a clean, dry glass jar and keep it in a cool place to maintain its freshness.
Can I add more spices?
Yes, you can adjust the spices according to your taste preference.
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
