Chutneys or relish are the best accompaniments to any meal. In fact, the Indian meal is not completed without chutneys or pickles. Though eaten in a small amount, chutneys are so important that it is served first in the Indian thali
There is a big range of chutneys as a number of fruits, veggies and herbs can be transformed into lip-smacking relish. Today I am sharing a sweet-sour chutney out of lemons. These lemons are so juicy and fresh with a thin skin to make a good relish
This lemon chutney is a blend of all the flavours. This is a sweet, savoury, tangy and little bitter in one smack. In short, it has all the flavours to satisfy our taste buds
This chutney can be prepared instant or the other one which is kept in sunlight to mature. This type takes 7 to 10 days to mature and has a long shelf life to be kept for months. This chutney is a remedy for stomach ailments especially indigestion, as I have added black salt and ajwain/carom seeds and both ingredients are beneficial for good digestion
Course – Side Dish/Appetizer
Cuisine – Indian
Prep Time – 20 Min
Cook Time – nil
Total Time – 7 days
Yield – 900 gms approx.
Author – Bharti Dhawan
Ingredients
1- Lemons – 500 gms
2- Sugar – 400 gms or to taste
3- Salt – 1 tbsp or to taste
4- Black salt – 2 tsp
5- Red chilly powder – 2 tsp
6- Roasted cumin powder – 2 tsp
7- Ajwain/carom seeds – 2 tsp
Instructions
1- Wash the lemon and wipe them with a kitchen towel to dry them completely
2- Cut each lemon into 4 and take out seeds with the help of a knife
3- Add these lemon pieces into a blender jar and blend into a coarse paste
4- Transfer this lemon paste to a glass jar or bowl and add salt. Mix the salt well with a wooden or plastic spoon and cover the jar or bowl’s neck with a muslin cloth
5- Turn the paste after 2 days with a wooden spoon and keep for more than 2 days in the sun, covered with cloth. This means that it is kept for 4 days like this. The lemon pulp will change its colour a little bit
6- After 4 days add all the spices, sugar and black salt to the lemon paste. Mix everything together with a wooden spoon and cover the jar or bowl with a muslin cloth and keep in the sun for 1 more week
7- During this 1 week shake the jar well so that all the ingredients are incorporated well with each other
8- After 1 week the lemon paste will become soft. The sugar will dissolve, changing the colour of the chutney from pale yellow to dark brown
9- Now keep the jar in shade with the lid on. The tasty, sweet-sour lemon chutney is ready to eat
