Lemon Chutney recipe


  • 1/2 kg Lemons (Nimbu)
  • 250 grams Sugar (Cheeni) (2 cups heaped)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 2 tablespoons Salt (Namak)
  • 1/4 teaspoon ground big Cardamoms (Elaichi Moti)
  • 1/8 teaspoon ground Cloves (Lavang)

Cooking Instructions

Wash the lemons and wipe with a cloth. Squeeze out the juice and add salt to it.

Cut long strips of lemon skins and soak in the juice and put in a jar.

Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.

Add sugar, Red chili pepper , cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.

This chutney can be preserved for one year if it is kept in an airtight jar.

16 Nov 2012     1283 views     NON-Vegetarian       Dips n Sauces > Chutney

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