Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free
Easy to make, versatile and addictive, is how I would describe this Nimbu Chunda Recipe (Lemon Chutney). Four ingredients are all it takes to make this no-cook and oil free chutney. Nimbu Chunda pairs beautifully with almost everything – stuffed Indian breads (Paratha), savory crepes (besan or dal cheela), baked potatoes, grilled fish, lamb chops, lamb seekh kebabs, roasted chicken, slow roasts, cheese and bread.
Ingredients
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350 grams Lemons
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(adjust)
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400 grams Sugar
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(adjust)
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Salt
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to taste
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2 teaspoon Red Chilli powder
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(adjust)
Instructions
Step 1
To prepare Nimbu Chunda Recipe (Lemon Chutney), firstly, select lemons that have thin skin and are soft to touch when slightly pressed
Step 2
Wash and scrub the lemons well
Step 3
Keep them soaked in water for approximately 8-10 hours to get rid of the natural oils of lemon
Step 4
Wipe the lemons well and cut them into 4 pieces
Step 5
Remove the pips (seeds)
Step 6
Transfer them to a Mixer grinder and pulse them till they are roughly pureed
Step 7
(There should be no chunks though)
Step 8
Transfer to a glass jar or a non-reactive container and add sugar, salt and red chili powder
Step 9
Cover the mouth of the jar and keep it for 10-15 days in the sun for a few hours
Step 10
Stir it once or twice each day during this period using a dry spoon or spatula
Step 11
The Nimbu Chunda Recipe (Lemon Chutney) is ready once the liquid becomes syrupy
Step 12
Pair it as an accompaniment to the main meal to enjoy its zing