By Akshara
January 2, 2026
Pahadi galgal khatta is a traditional uncooked preparation from Uttarakhand made using the flesh of galgal, a Himalayan hill lemon. Thick curd forms the base, while chopped galgal pulp provides gentle acidity and natural vitamin C. A small amount of bhang or green chutney adds the characteristic bitter, herbal note. The dish is eaten fresh with plain rice and is never cooked or stored.
1 medium galgal (hill lemon) 1 cup thick fresh curd 1–2 tbsp bhang chutney or green chutney (to taste) Salt and chaat masala to taste Cold water, as needed
Wash the galgal well, cut it open, remove seeds, and carefully separate the inner flesh and soft pith, discarding the thick outer rind. Chop the flesh finely.
Whisk the curd in a bowl until smooth and creamy, adding a little cold water if it is too thick.
Add the chopped galgal flesh to the curd and mix gently, tasting to balance sourness.
Stir in bhang chutney and salt, adjusting both to taste.
Sprinkle with chaat masala and eat fresh.