Punjabi Galgal Adrak Mirch da Achaar
Galgal or Hill lemon is found in Northern India and mostly used to make pickles, especially eaten in winters. This khatta meetha achaar is ready to eat and lasts until it finishes!
Ingredients
Main Ingredients
- 1kgHill lemon (galgal), washed, dried, and cut into cubes
- 200gGinger, washed, peeled, and diced
- 50gDry red chilli
For Cooking
- 1/2cupMustard oil
- 1/2tspAsafoetida
- 1tspFenugreek seeds
- 3tbspSalt
- 1tbspDegi mirch
- 1/2tbspRed chilli powder
- 1cupJaggery powder or 0.5 cup sugar
How to make Punjabi Galgal Adrak Mirch da Achaar
Preparation
Wash, dry, and cut the hill lemon into cubes. Wash, peel, and dice the ginger.
Cooking
Heat mustard oil in a pan. Add asafoetida and fenugreek seeds.
Add the hill lemon, ginger, and dry red chilli to the pan.
Add salt, degi mirch, red chilli powder, and jaggery powder or sugar.
Cook on medium heat for 8 to 10 minutes until the peel of the hill lemon becomes half tender and releases juices.
Switch off the flame and let it cool.
Transfer the achaar into a glass jar.
Tips & Tricks
Ensure the hill lemon is thoroughly dried before cutting to prevent spoilage.
Store the achaar in a cool, dry place to extend its shelf life.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
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