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This recipe comes from Lucknow kitchens. It goes well with Awadhi cuisine, especially the biryani and kababs. It is a great accompaniment with snacks like samosa, pakora, spring roll, and staple rice dishes like khichri and pulao.

This sweet and tangy galka chutney has a long shelf life, and goes well with summer lunches and snacks. Just waiting for the raw mangoes to hit the market to store up on this chutney :-) Sri Radha Vallabh temple in Vrindavan celebrates a month long Khichri-mahotsav in December-January, ending just before the festival of Makar Sankranti. In this Khichri-Mahotsav, a breakfast of piping hot khichri topped with ghee, mango galka, achar, papadam, sautéed vegetables, raita, rabri, kuliya are served to the divine deity.