Bring the bold, rustic flavours of the Himalayas to your plate with this authentic Himachali Galgal Mirchi Aachar. This isn't just a recipe; it’s a piece of heritage shared with me by a dear friend from Jawalaji, Himachal Pradesh. Originally crafted by her mother and preserved by her, this cherished family recipe carries the warmth of Himachali tradition in every bite.
This **Hill Lemon and Green Chilli...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Extract the juice from the galgal, straining out any seeds. Set aside.
Wash and thoroughly pat-dry the green chillies before chopping or crushing them in a mortar and pestle for a rustic texture. Set aside.
Heat the mustard oil in a heavy-bottomed pan until it reaches a smoking point.
Lower the heat and add the hing, fenugreek seeds, and carom seeds. Let them sizzle for a few seconds until fragrant.
Pour the galgal juice into the pan and bring to a boil. Add the salt and jaggery.
Simmer the mixture, stirring occasionally, until it reduces to a semi-thick consistency that coats the back of the spoon.
Add the chopped green chillies and mix well. Cook for 1-2 minutes, ensuring the chillies are well-coated in the glazy syrup.
Turn off the heat and add vinegar. Mix well.
Allow the pickle to cool completely (it will thicken further).
Transfer to a clean, dry glass jar, and enjoy this spicy galgal mirchi aachar as a zingy side to everyday meals.
Ensure your chillies and jars are dry to prevent spoilage.
Galgal acidity varies. If your juice is exceptionally sharp, feel free to add an extra 1–2 tbsp of jaggery.
While tempting to eat immediately, let the pickle rest for 4–6 hours to allow the flavours to meld beautifully.
Use glass jars only. While it stays fresh at room temperature for a few days, refrigeration extends its life for up to 3 weeks.
What is galgal?
It is a large, thick-skinned hill lemon (citron) native to the Himalayas. It is prized for its intense aroma and high juice content compared to standard lemons.
Can I use regular lemons instead?
Yes, but the flavour will be less robust. You may need more lemons to get the required juice volume.
How long does this pickle last?
When stored in a clean glass jar and refrigerated, it stays good for 2–3 weeks.
Can I skip vinegar?
Vinegar acts as both a preservative and a flavour balancer. If you skip it, ensure you consume the pickle within a week and keep it refrigerated.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
