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LEMON CHUTNEY

mayurisjikoni
Lemon Chutney is a versatile, easy to make, flavourful, spicy Indian style chutney. What I like about this recipe is that if you add enough oil, it stays fresh in the fridge for months. It is actually a much quicker version of the Gujarati lemon pickle or limbu nu athanu.
5 from 7 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course chutney, condiment
Cuisine Gujarati, Indian
Servings 1 cup

Ingredients
  

  • 2 large lemons or 5 small Indian Lemons
  • ¼ - ⅓ cup sugar
  • 1 tbsp Kashmiri Red Chilli Powder
  • 1 tbsp red chilli powder hot
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp fennel seed powder
  • ½ - ¾ tsp salt
  • ¼ - ⅓ cup oil
  • 2-3 cups water

Instructions
 

  • Wash the lemons properly. Put them in a saucepan with enough water.
  • Cover the pan and put it on medium heat.
  • Let the whole lemons simmer in the water till soft and done. This takes about 10 -15 minutes.
  • Remove the lemons from the water and let them cool down a bit. Don't throw away the water. Read the tip below on how to use this aromatic water.
  • Cut the lemon into wedges and remove the seeds. Cut off the thick white pith at the top. Sometimes it is easier to snip off the white pith with a pair of scissors.
  • Put the chopped lemon along with the sugar in a food processor and process to a coarse paste.
  • Heat oil on a pan over low heat. Make sure the oil is not too hot. It will burn the spices.
  • Add red chilli powders and turmeric powder.
  • Immediately add the pureed lemon.
  • Mix well. Take the pan off the heat.
  • Add salt, coriander and fennel powders.
  • Mix well.
  • Serve the chutney with parathas, dosa, cheela, as a sandwich spread or with any snack.
  • Store the chutney in an airtight jar and in the fridge.

Notes

  • I put the water in which the lemons were boiled into a spray bottle and sprayed the house with it. Had the lemon scent at least for a couple of hours.
  • Add hot chilli powder according to your taste.
  • Roast coriander and fennel seeds before you powder it.
  • Store leftover chutney in the fridge in an airtight container.
  • Add more hot oil to the chutney so that it lasts longer. Drizzle the spicy oil over dhokla, khichu, muthiya, etc.
Keyword easy lemon chutney recipe, how to make lemon chutney, lemon chutney