Meal Prep · Indian
Sweet Lime Chutney
A vibrant and tangy Indian condiment, perfect for adding a burst of flavor to any meal.
Ingredients
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Step-by-step- Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and fenugreek seeds; let them splutter.
- Add asafoetida, grated ginger, and slit green chilies. Sauté for 1-2 minutes until fragrant.
- Add the chopped sweet limes, turmeric powder, red chili powder (if using), and salt. Mix well to coat the limes.
- Pour in the water and bring the mixture to a gentle simmer. Cover and cook for 10-15 minutes, or until the sweet limes have softened.
- Add the grated jaggery (or brown sugar) to the pan. Stir continuously until the jaggery dissolves completely and the mixture starts to thicken.
- Continue to simmer uncovered on low heat for another 20-25 minutes, stirring occasionally, until the chutney reaches a thick, jam-like consistency. It should coat the back of a spoon.
- Remove from heat and let the chutney cool completely at room temperature. The chutney will thicken further as it cools.
- Once cooled, transfer the Sweet Lime Chutney to a clean, sterilized, airtight glass jar.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 0.5 g |
| Carbohydrates | 20 g |
| Fat | 0.5 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 weeks
Store in a clean, airtight glass jar. Ensure the chutney is always covered with a thin layer of oil on top if storing for an extended period, or simply keep it tightly sealed.
Freezer Up to 6 months
Portion the cooled chutney into small freezer-safe containers or ice cube trays. Thaw in the refrigerator before use.
Reheat Not typically reheated
Chutney is best served at room temperature or chilled. If preferred slightly warm, gently heat a small portion in a microwave for 10-15 seconds.
Chef’s Corner
- For best results, use firm, ripe sweet limes. Ensure all seeds are meticulously removed to avoid any bitterness in the chutney.
- Adjust the amount of jaggery and green chilies according to your personal preference for sweetness and heat. You can also add a pinch of black salt for an extra zing.
- Sterilize your storage jars by boiling them in water or running them through a dishwasher on a hot cycle, then drying completely, to ensure a longer shelf life for your homemade chutney.
