Description
This delicious galgal and green chili pickle is a perfect accompaniment to your meals.
Ingredients
Scale
- 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)
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
- Ensure to keep the pickle in a clean and dry place for best results.
- Stir the pickle every few days to ensure even marination.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 5g
- Sodium: 1000mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg