There are some recipes that stay tied to seasons. Green salt is one of them. In many homes, Sankranti mornings smelled of sunlight, coriander, and stone grinders. This guide was written slowly, the same way this salt is made. With pauses, small mistakes, and lived experience.
This is not fancy food. It is everyday kitchen wisdom.
Important Disclaimer: This guide is for educational purposes only. It is not medical advice. Dietary needs vary between individuals. Always consult a qualified medical professional or specialist before making significant changes to your diet or if you have existing health conditions.
What Is Green Salt
Green salt is a coarse, herb-based seasoned salt traditionally prepared during winter months. The color comes from fresh greens. The sharpness comes from chilies and ginger. The base is rock salt.
People used it on cut fruits. Guava slices. Citrus wedges. Even plain buttermilk on tired afternoons.
In modern kitchens, it sometimes gets confused with flavored salts or spice blends. This version stays simple and honest.
Why Green Salt Is Made During Sankranti
Sankranti marks seasonal movement. Sun shifts. Diets shifted too.
Winter greens were abundant. Coriander was strong and fragrant. Green garlic appeared in markets for a short time only. Drying food under mild winter sun was easier and safer.
Many families prepared pickles, papads, spice blends, and this green salt around the same time.
Ingredients Required
Use fresh ingredients only. Avoid substitutes. Old greens spoil the flavor and shelf life.
Core Ingredients
-
1 cup rock salt
-
2 green chilies
-
½ inch ginger, peeled and chopped
-
½ cup finely chopped green garlic
-
1 cup coriander leaves
-
½ teaspoon whole coriander seeds
-
½ teaspoon cumin seeds
-
3 to 4 cloves
Do not add water at any stage. Moisture ruins drying.
Equipment Needed
Nothing special.
-
Mixer or traditional grinder
-
Wide plate or thali
-
Clean spoon
-
Airtight container
Plastic trays were used in many homes. Steel works better.
Step-by-Step Method
Step 1: Grinding
Add all ingredients into the mixer. Grind coarsely. No water. The mixture looked wet from the greens.
Do not overgrind. Paste-like texture is wrong.
Step 2: First Sun Drying
Spread the mixture evenly on a plate. Thin layer. Place under sunlight.
In the evening, bring it indoors. Moist night air causes spoilage.
Step 3: Repeating the Drying Process
Next day, spread again. Mix once with a spoon. Let it dry.
This was repeated daily. By the third day, mixture felt lighter and crumbly. Color deepened.
Better drying gives better salt. Everyone said that.
Step 4: Final Grinding
On the fourth day, grind the dried mixture once more. Texture should be coarse salt, not powder.
Green salt was ready.
Storage Tips
Store in a clean, dry container. Glass jars were preferred. Plastic absorbs odor.
Use dry spoon only. Moisture shortens shelf life.
Properly dried green salt lasts up to one year.
Sometimes it lasted longer. Taste decides.
How to Use Green Salt
This salt was not used for cooking.
On Fruits
Sprinkle on apples, guava, oranges, pineapple. Even raw mango when available.
Children loved it. Adults pretended they did not.
In Buttermilk
A pinch in plain buttermilk. Stir well. Drink slowly.
No extra spices needed.
Everyday Uses
-
On cucumber slices
-
Over boiled potatoes
-
On roasted corn
People experimented quietly.
Taste Profile
Tangy. Fresh. Slightly sharp.
Not spicy. Not salty in an aggressive way.
Each batch tastes different. Sunlight changes it. Quality of coriander changes it.
That inconsistency is part of the charm.
Common Mistakes to Avoid
-
Adding water while grinding
-
Drying in shade only
-
Leaving it outside overnight
-
Storing before fully dry
Many batches failed before one succeeded.
Health and Safety Notes
This guide follows general food safety practices used in home kitchens. Ingredients listed are commonly consumed.
People with salt-sensitive conditions should use sparingly. Those with allergies to garlic or spices must avoid it.
Why This Recipe Still Matters
Green salt is not trending. It does not come in branded jars.
It connects food with seasons. With patience. With hands-on cooking.
Some recipes survive not through books but through repetition. Through memory. Through taste.
This one deserves to be shared. Even if your first batch goes wrong. Mine did too.
