Lemon Chutney

A zesty and tangy Indian condiment, perfect for brightening any meal.

⏱Prep: 20 min

🔥Cook: 40 min

⏲Total: 1 hr

🍽8 servings

Vegetarian

Ingredients

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Step-by-step

Thoroughly wash and thinly slice the lemons, removing all seeds to prevent bitterness. You can quarter the slices if they are too large.
In a heavy-bottomed pan, combine the sliced lemons, sugar, apple cider vinegar, and water. Bring to a gentle boil over medium heat.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lemon rinds are tender. Stir occasionally to prevent sticking.
Add the grated ginger, green chilies, red chili powder, turmeric powder, roasted cumin powder, asafoetida, and salt to the pan. Stir well to combine.
Continue to simmer uncovered for another 15-20 minutes, stirring frequently, until the chutney thickens to your desired consistency. It should be jam-like.
If using, stir in the saffron strands during the last 5 minutes of cooking. Taste and adjust salt or sugar if necessary.
Remove from heat and let the chutney cool completely before transferring to sterilized jars.

Per serving

Make it last

Refrigerator Up to 3-4 weeks

Store in an airtight, sterilized jar. Ensure the chutney is completely cooled before storing.

Freezer Up to 3 months

Transfer cooled chutney to freezer-safe containers or bags. Thaw overnight in the refrigerator before use.

Reheat N/A

Lemon chutney is typically served at room temperature or chilled. Reheating is not usually necessary as it’s a condiment.

For a smoother chutney, you can pulse a portion of it in a food processor after cooking, but a chunky texture is traditional and delicious.
Adjust the amount of green chilies and red chili powder to suit your spice preference. For a milder version, omit the green chilies.
Ensure your lemons are fresh and ripe for the best flavor. Organic lemons are recommended as you’re using the rind.
Sterilizing your jars properly is key for longer storage, especially if you plan to keep it for several weeks.