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    Home » Recipes » Pickles, Chutneys and Jams

    Galgal Ka Achar Recipe– Lemon Ginger and Green Chili Pickle

    Published: Jan 12, 2018 · Modified: Dec 8, 2024 by Vaishali · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    An easy recipe of Galgal ka achar, a quintessential winter Indian pickle made with lemons instead of the traditional galgal. Simple ingredients and a quick recipe that can elevate any meal. This recipe is naturally vegan and gluten free.

    Galgal ka achar or lemon ginger and green chili pickle in a grey ceramic bowl on a white marble background.

    Galgal ka achar is traditianlly made with galgal - which is not a very well-known member of the citrus family, called Hill Lemon. It is indigenous to north western states of India. This is a very popular winter pickle in my home state of Punjab and is enjoyed with pretty much every meal of the day. I make this pickle with lemons which are very similar in flavor to the galgal so you won't miss that nostalgic taste in this galgal ka achar.

    Just like gaajar gobhi shulgum ka achar (carrot cauliflower and turnip pickle), this Indian style lemon ginger and green chili pickle is also traditionally made during winters and can be enjoyed with aloo paranthas (potato stuffed flat breads), sarson ka saag, methi wali makki ki roti, and makki ki roti (yellow corn masa flat bread). You can also serve this pickle on the side when enjoying aloo methi subji or aloo gobhi with rotis. Citrusy gulgul/lemons comes together with slightly pungent and warm taste of fresh ginger and spicy hot green chilies.

    Jump to:
    • ✨What you'll love about this recipe?
    • 📋Recipe Ingredients
    • 💪Health benefits of the ingredients
    • 👩‍🍳Steps to make this recipe
    • 💡Vaishali's Tips!
    • 📖Substitutions, Additions and Variations
    • 🫙Storage instructions
    • Related
    • Galgal Ka Achar - Lemon Ginger and Geen Chili Pickle

    ✨What you'll love about this recipe?

    • Simple ingredients - we swapped the galgal with lemons because they are easy to find. Other ingredients of this recipe are easily available in most regular grocery stores and Indian grocery stores.
    • Quick recipe - this pickle comes together in less than 30 minutes which is a big win in my books!
    • One pot recipe - all you need is a heavy bottom pot, kadaahi or wok to make galgal ka achar.

    📋Recipe Ingredients

    Lemon, sliced ginger, and green chilis on a wooden chopping board.
    • Galgal - If you can find galgal, use it. Otherwise lemons will work just fine.
    • Ginger - Use fresh ginger. Peel, slice, and then julienne it. You can watch my video on how to peel and store ginger for help.
    • Green chili - I have used Thai green chili in this achar and they are HOT. Feel free to use serrano or jalapeno peppers.
    • Mustard oil - it is traditional to use mustard oils in Indian pickles. You should heat the oil to smoke point before using it for cooking.
    • Fenugreek seeds - easily available in Indian grocery stores or online, these add a nuttiness and warm flavor that's perfect for this pickle and for the cool weather days.
    • Other ingredients - The additional spices in this pickle are very simple – some turmeric for color and warmth, salts, and sugar to cut the sourness of lemons/gulgul.

    Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.

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    💪Health benefits of the ingredients

    Ginger is very good for you, specially in colder months (and flu season), as it helps to ward off cold and flu, warms up the body, is anti-inflammatory, lowers blood sugar, and helps in digestion. The additional spices in this pickle also have health benefits - fenugreek seeds are anti-inflammatory and help in digestion; turmeric has a gorgeous color and is and antioxidant, anti-inflammatory, immune-booster.

    👩‍🍳Steps to make this recipe

    Step 1: Set a heavy bottomed skillet, wok or kadaahi on medium heat and bring the mustard oil to smoke point (Image 1). Turn the heat off and let the oil cool down.

    Step 2: Turn the heat back on to medium low and add the fenugreek seeds to the oil, cook for 30 seconds or until the seeds turn a light golden. Add turmeric powder (Image 2) and mix.

    Mustard oil in a aluminum wok.
    Fenugreek seeds and turmeric in mustard oil in a pan.

    Step 3: Add the julienned ginger (Image 3) and stir around.

    Step 4: Add the lemon (or galgal) pieces along with salt (Image 4).

    Juliened ginger in oil with a wooden spoon in a wok.
    Cut lemon pieces and ginger in oil in a wok.

    Step 5: You can now add the pink Himalayan salt (Image 5). Stir around once and let the mixture come to a boil, lower the heat and cook for five minutes without stirring much.

    Step 6: After about 5 minutes, add the green chilis (Image 6).

    Lemon pieces sprinkled with pink himalayan salt in a wok.
    Lemon, green chilis, and sliced ginger in a wok.

    Step 7: To the green chili, add sugar (Image 7), give everything one big mix and cook for another 2-3 minutes.

    Step 8: Turn the heat off and let the pickle cool before storing in clean glass jars (Image 8).

    Lemon and green chili sprinkled with sugar in a wok.
    Lemon ginger and green chilis with fenugreek seeds in a wok.

    💡Vaishali's Tips!

    • If you can, try to buy thin skinned lemons for this recipe.
    • Do not stir the pickle too much after step 5. Too much stirring will cause all the pulp from lemon pieces to break down and when you take a piece of lemon out from your pickle jar to enjoy, you will only end up with lemon skin.
    • Since pickles are high in salt, moderation is the key!

    📖Substitutions, Additions and Variations

    • Galgal - instead of lemon, use the traditional galgal if you can find it.
    • Green chili - if Thai chilis are too hot for your taste, you can also use serrano peppers or jalapenos. If using jalapenos, you might want to quarter them vertically to make four pieces from each pepper.
    Galgal ka achar or lemon ginger and green chili pickle in a grey ceramic bowl on a white marble background.

    🫙Storage instructions

    Store the pickle in clean glass jar or mason jars in the refrigerator. It stays good for 6-8 weeks.

    Related

    Looking for other recipes like this? Try these:

    • Gajar Mooli Wali Makki ki Roti – Corn Masa Flatbread with Carrots and Radish
    • Three methi wali makki ki rotis with melting butter on a dark cookie sheet with chili peppers and a bowl of green chili and cranberry pickle.
      Methi Wali Makki ki Roti (Sweet Corn Flatbread with Fenugreek)
    • Palak parantha with butter pickle and bowl of yogurt
      Palak Parantha - Whole Wheat Spinach Flatbread
    • Gaajar Gobhi Shulgum ka Achaar – Indian Style Pickle of Carrots, Cauliflower, and Turnips

    If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

    Love – Vaishali

    Galgal ka achar or lemon ginger and green chili pickle in a grey ceramic bowl on a white marble background.

    Galgal Ka Achar - Lemon Ginger and Geen Chili Pickle

    Vaishali
    An easy recipe of Galgal ka achar, a quintessential winter Indian pickle made with lemons instead of the traditional galgal. Simple ingredients and a quick recipe that can elevate any meal. This recipe is naturally vegan and gluten free.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Course Pickles
    Cuisine Indian
    Servings 30
    Calories 23 kcal

    Equipment

    • Wok or Kadaahi

    Ingredients
      

    • 4 Lemons large, washed, pat dried and cut into bite-size pieces
    • ½ lb Ginger 200 gms, peeled and julienne
    • 10-15 Thai green chili washed and dried
    • 2 tablespoon Mustard oil
    • 1 tablespoon Fenugreek seeds/ Methi dana
    • 1 teaspoon Turmeric powder
    • 1 tablespoon Salt
    • 1 tablespoon Pink salt optional, if not using increase regular salt to 1.5 tablespoon
    • 1.5 tablespoon Sugar

    Instructions
     

    • Set a heavy bottomed skillet or kadaahi on medium heat and bring the mustard oil to smoke point. Turn the heat off and let the oil cool down.
    • Turn the heat back on to medium low and add the fenugreek seeds to the oil, cook for 30 seconds or until the seeds turn a light golden. Add turmeric powder and mix.
    • Now you can add the ginger, stir around and add the lemon pieces along with regular and pink salt. Stir around once and let the mixture come to a boil, lower the heat and cook for five minutes without stirring much.
    • After about 5 minutes add the green chilies and sugar. Give it a one big mix and cook for another 2-3 minutes.
    • Turn the heat off and let the pickle cool before storing in clean glass jars. This pickle is ready to eat right away so enjoy!

    Notes

    Do not stir the pickle too much while cooking. Too much stirring will cause all the pulp from lemon pieces to break down and when you take a piece of lemon out from your pickle jar to enjoy, you will only end up with lemon skin.

    Nutrition

    Calories: 23kcalCarbohydrates: 4gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 467mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 6mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Lauren Maker

      December 09, 2024 at 8:34 pm

      5 stars
      Oh yum! This is divine!

      Reply
    5 from 3 votes (2 ratings without comment)

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