Lemon Chutney Recipe

5 from 1 vote
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Lemon chutney comprises fresh lemons, sugar, and a few aromatic spices. Follow the simple instructions in my recipe to make lemon chutney at home.

Lemon Chutney

KEY TAKEAWAYS

  • Lemon chutney is easy to make at home as it needs common kitchen staples.
  • Store the chutney in an airtight jar. Add a layer of oil and refrigerate it to extend its shelf life.
  • Serve the chutney with South Indian dishes, different snack items, rice dishes, grilled or roasted chicken, fish or vegetables, sandwiches, and wraps.
  • Lemon chutney typically offers a citrusy, sweet, and tangy taste.
  • Amla chutney, kokum chutney, and raw mango chutney may offer a closely similar taste as lemon chutney.

Lemon Chutney Featured Image

I discovered this recipe while participating in a sewing circle at our community hall. One of the ladies brought this chutney and sandwiches for everyone to share with tea. The taste of the chutney was awesome and it added to the taste of the sandwiches. She explained how she made it to all who were intrigued like me. I jotted the details down in my measurement diary.

I made it later that evening. My husband said it felt homey, and the boys called it “needle snack.” Now, it is our favorite chutney. That afternoon reminded me how women pass recipes like patterns—hand-to-hand, quietly, beautifully stitched into the fabric of daily life and friendship.

How to Cook Lemon Chutney? (Step by Step Guide with Images)

Step 1: Take 500 gm of lemon, which will be about 7 to 8 pieces of medium-sized lemons.

500 gm of lemon

(Pro tip: Wash them nicely, rub them with a piece of cloth to dry them, and keep them in a bowl).

Step 2: Cut every lemon into small round pieces.

Cutting every lemon into small round pieces

(Pro tip: You can cut the lemons in any shape but cutting them in circles will help in removing the seeds easily).

Step 3: Remove the seeds of the lemons from the central pieces.

Removing the seeds of the lemons

(Pro tip: When you remove the seeds from the lemons, some juice will be lost from the lemon pieces. It is best to take a bowl while removing the seeds. That way, you can collect the juice and add it to the lemon paste which would have been lost otherwise. This will prevent using water to make the paste).

Step 4: Keep all the de-seeded pieces of lemon in a bowl.

De-seeded pieces of lemon in a bowl

Step 5: Now take a clean grinder.

A clean grinder

Step 6: Put the lemon pieces into the grinder.

Putting the lemon pieces into the grinder

(Pro tip: To grind the lemon pieces nicely, grind them in small batches. This will ensure you get a smoother paste)

Step 7: Grind the lemon pieces in each batch.

Grinding the lemon pieces

Step 8: Check the texture or coarseness of the paste every time.

Checking the texture

(Pro tip: Make sure that the paste is not too fine. It is best to let some fiber or strands of lemons remain in the paste. This will eventually give a lovely texture to the lemon chutney).

Step 9: Now, take a clean bowl.

A clean bowl

Step 10: Transfer the lemon paste to the bowl.

Transferred the lemon paste to the bowl

Step 11: When you are doing the last batch, place a strainer on the grinder.

Placing a strainer on the grinder

Step 12: Take the bowl of juice with the seeds that you collected while removing them from the lemons.

Bowl of juice with the seeds

Step 13: Pour the juice with the seeds into the strainer.

Pouring the juice with the seeds into the strainer

Step 14: Separate the juice and the seeds. You may use a spoon to force separate the thick juice and the seeds. Discard the seeds.

Separating the juice and the seeds

Step 15: Grind them one more time.

Grinding them one more time

Step 16: Now, add 500 gm of sugar to it.

Adding 500 gm of sugar

(Pro tip: The quantity of lemon and sugar should be equal. This will balance the tanginess of the lemons).

Step 17: Now, take 8 to 10 pieces of cloves and 15 to 20 pieces of black pepper, dry roast them in a frying pan, and grind them to a relatively coarse powder.

8 to 10 pieces of cloves and 15 to 20 pieces of black pepper

Step 18: Add the powdered cloves and black pepper to the bowl.

Adding the powdered cloves and black pepper to the bowl

Step 19: Now, add 2 tsp of regular table salt to the content in the bowl.

Adding 2 tsp of regular table salt

(Pro tip: Do not add too much salt to the ingredients. You can check the mixture later and add more if needed. This will prevent the chutney from becoming too salty than sweet).

Step 20: Then, add 1 tsp of black salt to the ingredients.

Adding 1 tsp of black salt to the ingredients

Step 21: Mix everything nicely.

Mixing everything nicely

Step 22: Now, add ½ tsp of red chili powder (degi mirch powder) to the ingredients in the bowl.

Adding ½ tsp of red chili powder (degi mirch powder)

(Pro tip: Adding red chili powder is optional. You may add it if you want your lemon chutney to be a bit spicy and have a nice color. However, do not put too much red chili powder in it, or else it will not have its attractive yellowish-orange color).

Step 23: Mix it nicely.

Mixing it nicely

Step 24: Your lemon chutney is almost ready.

Lemon chutney is almost ready

(Pro tip: You can consume the chutney at this point but then the sugar will not melt completely. This will not give the right taste of the chutney).

Step 25: Now cover the bowl and keep it aside for an hour or so for the sugar to melt. Then, mix it nicely another time to get your flavorful lemon chutney, ready to be consumed.

Lemon chutney ready to be consumed

(Pro tip: It may not have the texture and look as shown above right away. For the best taste and color, put the container with the lemon chutney outside in the sun for about 15 days at a stretch).

Recipe Card

Lemon Chutney Featured Image

Lemon Chutney

By Mita Mondal
Lemon chutney comprises fresh lemons, sugar, and a few aromatic spices.
5 from 1 vote
Prep Time 15 minutes
Resting time 1 hour
Total Time 1 hour 15 minutes
Course Condiments
Cuisine Indian
Servings 20
Calories 105 kcal

Ingredients
  

  • 500 grams Fresh lemon medium-sized pieces
  • 500 grams Sugar
  • 8 pieces Cloves
  • 15 pieces Black pepper
  • 2 tsp Table salt
  • 1 tsp Black salt
  • ½ tsp Red chili powder (degi mirch

Instructions
 

  • Take 500 gm of lemon, which will be about 7 to 8 pieces of medium-sized lemons. (Pro tip: Wash them nicely, rub them with a piece of cloth to dry them, and keep them in a bowl).
  • Cut every lemon into small round pieces. (Pro tip: You can cut the lemons in any shape but cutting them in circles will help in removing the seeds easily).
  • Remove the seeds of the lemons from the central pieces. (Pro tip: When you remove the seeds from the lemons, some juice will be lost from the lemon pieces. It is best to take a bowl while removing the seeds. That way, you can collect the juice and add it to the lemon paste which would have been lost otherwise. This will prevent using water to make the paste).
  • Keep all the de-seeded pieces of lemon in a bowl.
  • Now take a clean grinder.
  • Put the lemon pieces into the grinder. (Pro tip: To grind the lemon pieces nicely, grind them in small batches. This will ensure you get a smoother paste)
  • Grind the lemon pieces in each batch.
  • Check the texture or coarseness of the paste every time. (Pro tip: Make sure that the paste is not too fine. It is best to let some fiber or strands of lemons remain in the paste. This will eventually give a lovely texture to the lemon chutney).
  • Now, take a clean bowl.
  • Transfer the lemon paste to the bowl.
  • When you are doing the last batch, place a strainer on the grinder.
  • Take the bowl of juice with the seeds that you collected while removing them from the lemons.
  • Pour the juice with the seeds into the strainer.
  • Separate the juice and the seeds. You may use a spoon to force separate the thick juice and the seeds. Discard the seeds.
  • Grind them one more time.
  • Now, add 500 gm of sugar to it. (Pro tip: The quantity of lemon and sugar should be equal. This will balance the tanginess of the lemons).
  • Now, take 8 to 10 pieces of cloves and 15 to 20 pieces of black pepper, dry roast them in a frying pan, and grind them to a relatively coarse powder.
  • Add the powdered cloves and black pepper to the bowl.
  • Now, add 2 tsp of regular table salt to the content in the bowl. (Pro tip: Do not add too much salt to the ingredients. You can check the mixture later and add more if needed. This will prevent the chutney from becoming too salty than sweet).
  • Then, add 1 tsp of black salt to the ingredients.
  • Mix everything nicely.
  • Now, add ½ tsp of red chili powder (degi mirch powder) to the ingredients in the bowl. (Pro tip: Adding red chili powder is optional. You may add it if you want your lemon chutney to be a bit spicy and have a nice color. However, do not put too much red chili powder in it, or else it will not have its attractive yellowish-orange color).
  • Mix it nicely.
  • Your lemon chutney is almost ready. (Pro tip: You can consume the chutney at this point but then the sugar will not melt completely. This will not give the right taste of the chutney).
  • Now cover the bowl and keep it aside for an hour or so for the sugar to melt. Then, mix it nicely another time to get your flavorful lemon chutney, ready to be consumed. (Pro tip: It may not have the texture and look as shown above right away. For the best taste and color, put the container with the lemon chutney outside in the sun for about 15 days at a stretch).
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Notes

I strongly recommend using an equal amount of sugar and lemons. This will balance the sweetness and tanginess of the chutney.
I prefer a coarser texture in my chutney. It offers an excellent visual appeal. Therefore, avoid overgrinding. Instead, retain a few lemon strands and fiber.
While adding the salt, do not add too much of it at once. Taste the chutney while mixing and add more if needed. When you are done, let it sit for an hour or so before consuming. It will allow the sugar to melt completely and other ingredients in the chutney to blend properly. 
If you want your chutney to be spicy, be careful while adding the red chili powder. Do not add too much of it to make it too spicy and spoil the taste of the lemons. It will also impact the vibrant color of the chutney.
I keep the chutney in the sun for about a couple of weeks. This additional step enhances the visual appeal and texture of it over time. You may do the same if you want.

Nutrition Info (Estimation Only)

Nutrition Facts
Lemon Chutney
Amount per Serving
Calories
 
105
Calories from Fat 2
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.03
g
0
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.01
g
Sodium
 
410
mg
18
%
Potassium
 
40
mg
1
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
26
g
29
%
Protein
 
0.3
g
1
%
Vitamin A
 
21
IU
0
%
Vitamin C
 
13
mg
16
%
Calcium
 
10
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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5 from 1 vote (1 rating without comment)
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