Lemon Chutney
The time I had started the series of #QuarantineChatorapan people have been asking me for so many recipes. Trust me, I am the most laziest when it comes to writing recipes. I mean cooking is easy for me but when I am asked to share recipe, that somehow becomes a task. I had mentioned about Lemon Chutney; Sweet, sour and spicy lemon chutney is something I absolutely love having with Partha and Poori. People had been desperately waiting for this recipe which is pretty easy.
As the name indicates, the main ingredient used to prepare this lip-smacking chutney is lemon. Brilliant chutney that has a burst of sweet and tangy flavours, this Lemon/Nimboo Ki Chutney is my all-time favourite!
The best part about this chutney is that we use the lemons with their skin, so no wastage. It tastes somewhat similar to lemon pickle and has a shelf life of about a year.
It needs a bit of tact to make, but is not difficult if you follow the instructions properly.
This chutney is also an amazing way of storing vitamin C rich lemons for several months. You can pair this chutney with snacks, Roti, Paratha or Pooris.
Sharing the recipe which is by my mumma so I cannot take all the credits. Please note that you can increase or decrease the ingredients depending on your taste and quantity of a few ingredients might differ because of the ripeness of the lemon.
If you’re looking for some more chutneys you can checkout my website.
Ingredients
- Lemon: 250 gms
- Sugar: 400gms sugar. Can add more if the lemon is sour
- Salt, Rock Salt, Pink Salt according to taste
- Red Chili powder 1 tbsp
- Half Tbsp Turmeric
- Half Tbsp Coriander seeds thickly grinded
- Garam Masala 1 tsp
- Roasted Jeera Powder ½ Tbsp
- Asafoetida ½ tsp
Method
- Wash and wipe lemons.
- Chop lemons into small pieces and remove the seeds.
- Grind the chopped pieces in the mixer to make a paste.( little chunky paste, don’t make it very smooth )
- Take a pan and add lemon paste and sugar and cook on slow flame.
- When it starts to thicken then add salt, rock salt, pink salt, red chili powder, turmeric, grinded coriander seeds, garam masala, roasted jeera powder and asafetida together.
- Simmer till you get a jam like consistency and texture.
- Store in a glass jar when it’s cool.