Galgal Ka Achar – Hill Lemon Pickle Made with Basic Spices

Galgal or Hill Lemon is a large-sized lemon compared to the normal limes or lemons that we usually use in our kitchens. It is large and elliptical in shape, with rough and bumpy skin. This fruit is native to the Himalayan foothills and is also found in the markets of Punjab and Delhi.

Galgal is mostly used to make pickle with or without green chilies and ginger, or a khatta-meetha pickle with jaggery. Its juice is also used to add flavor to dal and curries.

You can also use Vadukapali Naranga, a variety of big lemon used to make pickle for Onam Sadhya or Normal Lemons to make this pickle following the same process.

Every year, I make a large batch of lemon pickle. In my community, we make khatta-meetha lemon pickle with jaggery or sugar and lots of Ayurvedic spices and herbs, which makes this pickle very good for digestion and gastric problems. My great-grandmother had learned Ayurveda, so she used to make many types of churan, mixtures and digestive preparations. She makes Digestive lemon pickle with around 30 spices. My mother remembers most of them and still makes the pickle, and I learned the recipe from her. I have already posted that recipe on my blog- Digestive Lemon Pickle

I had never tried making pickle with this Hill Lemon or Galgal, maybe because I always make the sweet variety of pickle with normal lemons. As I mentioned before, my grandson loves to go with us for our weekly grocery shopping. He loves to see the wide collection of fruits and vegetables in the hypermarket, and then he chooses a fruit for his school fruit break. Whatever fruit or vegetable looks interesting or different, he picks that up too.

On our last visit, he found these large lemons there and immediately picked them up and asked me to make something from them.

I made this spicy and tangy pickle, and it turned out very nice. Next time, I will make a big batch with these Mountain Lemons, or maybe try making a sweet and sour pickle. This pickle turned out very delicious. Do try it; you will love it too.

INGREDIENTS NEEDED

Galgal or Hill Lemons – Choose fresh and firm lemons to make this pickle.
Spices – Salt, turmeric, asafoetida and ready pickle spice mix.
Oil – I have used mustard oil, but you can use your preferred oil.
Herbs – You can also add some chopped green chilies and ginger slices.

HOW TO MAKE GALGAL KA ACHAR

Wash the Galgal / Lemon and wipe it well. Chop it into small pieces and discard the seeds, if possible.

Take the Galgal pieces in a bowl and add salt, turmeric, asafoetida and pickle masala. Mix well.

Transfer the mixture to a clean glass or ceramic jar and cover it. Keep it for 2–3 days.

Now add the oil and mix well. Keep the pickle for about a week to mature. It will take some time for the peel to soften.

Enjoy with rice or roti.

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Galgal ka Achar | Hill Lemon Pickle

Galgal ka achar- Thick big hill lemon pickled with basic spices.

Prep Time10

Course: Pickles/Achar, Side Dish

Cuisine: Himachali Cuisine, Punjabi Cuisine

Keyword: galgal ka achar, galgal pickle, hill lemon pickle

Servings: gm

Calories: 3kcal

Author: Anjana Chaturvedi

Ingredients

1 big Galgal | Hill Lemon
1/2 tsp Salt / Namak
1/2 tsp Turmeric Powder / Haldi Powder
1/4 tsp Asafoetida / Hing powder
3 tbsp Readymade Pickle Masala / Achar Masala
3/4 cup Mustard Oil / Sarson ka tel

Instructions

wash and wipe the lemon and chop into small size pieces
Discard the seeds as much as possible .
take the lemon pieces in a big bowl and add salt , turmeric and asafoetida and mix well.
cover the bowl with a lid and let it rest for 2 days.
now add the picklew masala and mix , fill in a glass or ceramic jar .
Add mustard oil or any oil you normally add in your pickles in the jar.
cover and let it matutre for a week, as the skin is quite thick so takes time to soften.
Enjoy after a week with roti or rice.

Notes

Note-

you can also make this pickle with normal small lemons.
You can add chopped ginger and green chilies in the pickle.
If you don't have readymade pickle masala then add 1 tbsp red chili powder and roast 1 tsp jeera, 1/3 tsp carom seeds, 1/4 tsp fenugreek seeds and 1 tsp fennel seeds and grind coarsely and add in the pickle.

Nutrition