Galgal pickle
Ripe Himalayan galgal is boiled, sun-dried and cooked with mustard oil, spices and jaggery before a further rest in a ceramic jar.
Recipes
1504 records with their sources, across 11 categories.
All fruit27
Fruit preserves13
Acid and oil pickles3
Adjacent and excluded2
Condiments and enzymatic seasonings2
Fermented fruit and fruit-derived foods2
Grain and starch ferments2
Garum and fish sauces1
Tea cocoa and coffee ferments1
Vegetable lactic1
Fruit preserves13Acid and oil pickles3Adjacent and excluded2Condiments and enzymatic seasonings2Fermented fruit and fruit-derived foods2Grain and starch ferments2Garum and fish sauces1Tea cocoa and coffee ferments1Vegetable lactic1Filtered to
Recipes
Lunu dehi
Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.
Lime pickle (Peter Kuruvita)
Peter Kuruvita’s published lime pickle stuffs 20 limes with rock salt, then simmers them in vinegar, sugar and chilli before a two-week rest.