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 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.
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✨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
- 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.
💪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.
Step 3: Add the julienned ginger (Image 3) and stir around.
Step 4: Add the lemon (or galgal) pieces along with salt (Image 4).
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).
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).
💡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.
🫙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:
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 - Lemon Ginger and Geen Chili Pickle
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!
Lauren Maker
Oh yum! This is divine!