Galgal Pickle

Galgal Pickle is a tangy and spicy North Indian condiment made with galgal (hill lemon), a citrus fruit known for its sharp and refreshing flavor. This traditional pickle combines the zestiness of galgal with aromatic spices like turmeric, chili powder, and kasoori methi, all preserved in mustard oil for a bold, rustic taste that deepens as it matures.

Ingredients

• 1 kg galgal (hill lemon)
• 225 g salt
• 30 g kasoori methi (dried fenugreek leaves)
• 15–20 g turmeric powder
• 20 g red chili powder
• 250 ml mustard oil

Instructions

1. Prepare the Galgal

2. Wash the galgal thoroughly under running water to remove any dirt or residue.

3. Wipe them completely dry with a clean kitchen towel to prevent moisture, which can spoil the pickle.

4. Cut each galgal into small bite-sized pieces, removing any seeds if preferred.

5. Mix the Spices

6. In a large, dry mixing bowl, add the cut galgal pieces.

7. Sprinkle in salt, turmeric powder, red chili powder, and kasoori methi.

8. Mix thoroughly with clean, dry hands or a spoon until all the galgal pieces are evenly coated with the spices.

9. Allow the mixture to rest for 1–2 hours, letting the galgal release a bit of its natural juices.

3: Prepare the Mustard Oil

1. Heat the mustard oil in a small pan until it reaches its smoking point — this removes its raw pungency.

2. Turn off the flame and let the oil cool down to lukewarm temperature.

3. Pour the cooled oil over the spiced galgal mixture and mix well so that every piece is well coated.

4. Store the Pickle

5. Transfer the prepared mixture into a clean, dry, sterilized glass jar.

6. Ensure that the galgal pieces are completely submerged in oil — this helps in proper preservation.

7. Close the lid tightly and store the jar in a cool, dry place for at least 10–15 days to allow the flavors to mature.

8. Shake the jar gently every 2–3 days to redistribute the oil and spices.

Serving Suggestion:

Serve Galgal Pickle as a flavorful accompaniment with parathas, rice, or curd rice. Its bold, tangy, and spicy profile enhances the taste of any Indian meal.

Tip: For a longer shelf life, always use a dry spoon when serving and ensure the pickle remains covered in oil.