Lemon chutney | How to make Lemon chutney

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ByAnjali Valecha
Created on 17th May 2017
  • Lemon chutney, How to make Lemon chutney
Lemon chutneyby Anjali Valecha
  • Lemon chutney | How to make Lemon chutney (2 likes)

  • 0 reviews
    Rate It!
  • By Anjali Valecha
    Created on 17th May 2017

About Lemon chutney

Try this easy and sweet tangy chutney from lemons. Mom's recipe

Lemon chutney, a succulent delicacy which is famous all over the world. Lemon chutney is one dish which makes its accompaniments tastier. With the overflow of flavours, Lemon chutney has always been everyone's favourite. This recipe by Anjali Valecha is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Lemon chutney, just the perfect situation when you realise that you need to know how to make the perfect Lemon chutney. So, at that time you can try out this delicious recipe by Anjali Valecha. The recipe of Lemon chutneyis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Lemon chutney is 10 minute. This recipe of Lemon chutney is perfect to serve 10. Lemon chutney is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time120Hours
  • Cook Time10mins
  • Serves10People
Lemon chutney

Ingredients to make Lemon chutney

  • 250 gm lemon
  • 1 tsp Salt
  • 300 gm jaggery
  • 200 gm sugar
  • 1 tsp black salt
  • Pinch asafoetida
  • 1 /2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 tsp roasted jeera powder

How to make Lemon chutney

  1. Wash the lemon well, cut into pieces and remove seeds.
  2. Add 1 tsp salt and keep in a clean jar aside for 4-5 days.
  3. After 5 days, Take a food processor or mixer blender, add jaggery ( grated or cut in pieces ) and sugar and lemon pieces and all the dry spices and blend well till a paste like consistency is formed.
  4. Store in a jar for 2-3 days more .
  5. Refrigerate for a prolonged shelf life and eat with your favourite paranthas.
My Tip: You can add all sugar instead of jaggery .

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