Galgal Ka Achar - Lemon Ginger and Geen Chili Pickle
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.
Servings: 30
Calories: 23kcal
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: 23kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 467mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 0.3mg
