June 28, 2011

Ingredients:
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)
How to make lemon chutney:
  • 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.

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