Galgal, Adrak aur Mirch ka achaar
A Punjabi winter essential that is made by pickling fresh produce like big hill lemons called Galgal, fresh ginger & chillies/Hill lemon, ginger & green chillies pickle
Usually, this pickle is made by adding turmeric powder, salt & juice of Galgal but this particular recipe in the frame, probably one of the lost recipes of Punjab is from my husband’s maternal grandmother who learned it from her mother & used to make this pickle by cooking all the main ingredients in oil & achari masala for a few minutes. And she used to cut Galgal in roundels, so I tried to recreate that recipe during my recent visit to the home.
This pickle can be stored for a longer time as it is cooked in oil & tastes awesome!
Recipe for Galgal-adrak-Mirch ka achar :
Ingredients :
- 2 Galgal/hill lemons (250 grams approx.)
- 250 grams ginger/adrak
- 250 grams green chillies/ hari mirch
- 750 ml. mustard oil
- 1/4 cup white vinegar
- 2 tbsp fenugreek seeds/methidana
- 1/2 tbsp Nigella seeds/kalonji
- 1/4 cup fennel seeds/saunf
- 3 tbsp turmeric powder/haldi.
- 2 tbsp red chilli powder/lal mirch powder.
- 6 tbsp salt + more if required as per taste.
Instructions:
- Peel & wash ginger, Wash Galgal, green chillies & let them all dry naturally.
- Then cut the Galgal into 1/4 inch thick roundels, slit the green chillies into halves, cut the ginger into thick julliens.
- Dry all these under the fan or sun for half an hour. Now heat oil in a kadhai and let it smoke. Turn off the gas and let it cool a bit.
- Again switch on the gas and add all the dry spices followed by ginger, chillies, and Galgal.
- Cook a little (for 2-3 minutes approx) then add vinegar and cook for another minute. Now switch off the gas and let the pickle cool.
- Do check the salt at this stage and adjust accordingly.
Now you can store this pickle in a clean sterilized glass jar for almost a year.
Note: Keep the pickle in the sun for at least 4-5 days, stirring it every day with a clean & dry wooden or steel spoon.
Sumeet Kaur
Hi, I am Sumeet Kaur (@sumiscookbook_), a teacher by profession, now a stay at home Mom, and a full-time food blogger. Apart from that, I like writing poems, clicking food and portrait photographs, crochet, knitting, embroidery, and my forever love is drawing and painting. Follow me on my Instagram page to get a glimpse of my culinary journey.
