Galgal Pickle

A tangy and spicy North Indian pickle made with galgal (hill lemon), spiced with chili, turmeric, and kasoori methi, preserved in mustard oil.

Ingredients

• 1 kg galgal
• 225 g salt
• 30 g kasoori methi
• 15–20 g turmeric
• 20 g red chili powder
• 250 ml mustard oil

Method

1. Cut the galgals into small pieces.
2. Add all the ground spices and salt, and mix well.
3. Transfer the mixture into a clean, dry jar.
4. Pour mustard oil over it, ensuring the pickle is completely covered.
5. Store in a cool, dry place and let it mature before serving.

Serving Suggestion: Pairs well with parathas, rice, or curd rice as a flavorful side.