Instant Lemon Chutney/ Pickle – Easy Recipe

Published On June 18, 2017
In Article
By Sandhya Harsh
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Prep Time
15 minutes
Cook Time
nil
Difficulty Level
Intermediate

Ingredients

Lemon/Neebu - 10, fresh thin skinned
Salt/Namak as per taste (2-3 teaspoons)
Black salt/Kala namak - 1 teaspoon
Red Chilli Powder - 2-3 teaspoons (adjust as per taste)
Heeng/Asafoetida - 2 teaspoons
Sugar/Cheeni - 4-5 teaspoons (can adjust as per taste)
Roasted Jeera/Cumin powder - 1 teaspoon
Methi/Fenugreek Powder - 1 teaspoon

Instructions

Wash and cut lemons into 8 small pieces. Remove seeds from them. Ensure the lemon pieces are seeds free, else the chutney may turn bitter.
Keep 2 lemons aside and extract juice from it.
Now take all lemon pieces along with salt, sugar, black salt, red chilli powder, heeng, methi powder and jeera powder in a mixer and grind it into fine paste.
Taste for salt, chilli and sweetness. Adjust as per your taste.
Add the lemon juice also to it and mix well.
Delicious and healthy 'Instant Lemon Chutney/ Pickle' is ready to be served. Immediately it may taste little bitter to persons who do not like the lemon rind taste. For such persons, keep the chutney for 24-36 hours and then start using. It stays good for longer days in fridge. (Upto a month)
If you want it to preserve for longer periods, then cook the chutney mixture for 10-15 minutes on gas on lower flame. Cool and then store in clean glass jar/bottle. Use it as jam marmalade for bread sandwiches, for upma, dosa, cheela and parathas too.

Servings : 60
Ready in : 20 minutes
Special Category : Healthy Food, Pickles
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.