5 from 1 vote

Delight your taste buds with the zesty and tangy goodness of homemade lemon chutney.

This versatile condiment strikes the perfect balance between sweet and sour, creating a flavor-packed accompaniment that pairs wonderfully with a variety of dishes.

Crafted from fresh lemons, sugar, and an array of aromatic spices, this chutney promises to elevate your culinary experience.

Follow my step-by-step guide to create a vibrant and textured lemon chutney that adds a burst of flavor to your meals.

Table of Contents

KEY TAKEAWAYS

Homemade lemon chutney offers a perfect blend of sweet and tangy flavors, enhancing your meals with a burst of citrusy goodness.

Crafted from fresh lemons, sugar, and aromatic spices, this chutney is easy to make with readily available kitchen staples.
Enjoy a delightful mix of coarse texture, thanks to strands of lemon, providing a unique and satisfying mouthfeel.
Elevate a variety of dishes and snacks, from Indian delicacies to grilled meats and sandwiches, with the vibrant taste of lemon chutney.

Follow easy storing tips to keep your homemade chutney fresh for an extended period, ensuring you have a flavorful condiment ready whenever you need it.

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.

(Expert 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.

(Expert 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.

(Expert 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.

Step 5: Now take a clean grinder.

Step 6: Put the lemon pieces into the grinder.

(Expert 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.

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

(Expert 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.

Step 10: Transfer the lemon paste to the bowl.

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

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

Step 13: Pour 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.

Step 15: Grind them one more time.

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

(Expert 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.

Step 18: Add 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.

(Expert 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.

Step 21: Mix everything nicely.

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

(Expert 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.

Step 24: Your lemon chutney is almost ready.

(Expert 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.

(Expert 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).

Pro Tips for Cooking Lemon Chutney

Balancing Act: Ensure an equal quantity of lemons and sugar for a perfect balance of tanginess and sweetness in your chutney.

Textural Charm: Keep some fiber or lemon strands in the paste for a lovely texture. Avoid over-grinding to maintain a coarse consistency.

Salty Sensibility: Go easy on the salt initially; you can adjust later to prevent the chutney from becoming overly salty. Taste and add more if needed.

Spice It Right: When adding red chili powder, moderation is key. Too much can alter the color, so add sparingly for a hint of spice without compromising the vibrant yellow-orange hue.

Sugar Melting Magic: While you can indulge in the chutney immediately, allowing it to sit covered for an hour lets the sugar melt completely, providing the perfect taste.

Sunlit Perfection: For the best taste and color, let the chutney sit in the sun for about 15 days. This extra step enhances its texture and appearance over time.

Lemon Chutney Storing Tips

Air-Tight Assurance: Store your homemade lemon chutney in airtight containers to preserve its freshness and prevent any unwanted odors from seeping in.

Cool and Dark: Keep the chutney in a cool, dark place, away from direct sunlight, to maintain its vibrant color and flavors.

Refrigeration Wisdom: For extended freshness, refrigerate the chutney. It can last for weeks, and the cold temperature helps retain its taste and texture.

Avoid Moisture: Ensure that the storage container and the chutney are entirely dry before sealing. Moisture can lead to spoilage.

Spoon Clean: Always use a dry and clean spoon to scoop out the chutney. This prevents contamination and ensures a longer shelf life.

Layer of Oil: For an extra protective layer, consider adding a thin film of edible oil on top of the chutney before sealing. This helps create a barrier against air and preserves the chutney’s quality.

How Does Lemon Chutney Taste?

Zesty Citrus Burst: The chutney offers a delightful explosion of zesty citrus flavors, thanks to the fresh lemons used in the recipe. The citrusy notes add a vibrant and refreshing taste to every spoonful.

Perfectly Balanced: With an ideal harmony of sweetness and tanginess, the chutney strikes a perfect balance between the sugar and lemons. This equilibrium ensures a satisfying taste that’s neither overly sweet nor too tart.

Aromatic Spice Symphony: The addition of cloves and black pepper creates an aromatic spice symphony that enhances the overall flavor profile. The spices contribute depth and warmth, elevating the chutney to a culinary masterpiece.

Textural Delight: The coarseness of the chutney, with strands of lemon and a grainy texture, provides a textural delight in every bite. This adds an enjoyable mouthfeel, making the chutney more than just a condiment.

Optional Spicy Kick: If you opt for it, the optional spicy kick from the red chili powder adds a subtle heat, giving the chutney a dynamic flavor. Be cautious not to overpower the beautiful yellow-orange hue with too much spice.

Lemon Chutney Alternatives

Amla Chutney: Amla chutney offers a tangy and slightly sour flavor, reminiscent of lemon. It brings a unique taste while providing a dose of vitamin C.

Kokum Chutney: Made from kokum fruit, this chutney offers a tangy and sweet taste, similar to lemon. It’s commonly used in coastal Indian cuisine.

Mango Chutney: Unripe mango chutney provides a sour and tangy flavor profile similar to lemons. It’s a popular choice during the mango season. Green mangoes, like lemons, contribute a tart and zesty flavor to the chutney. It’s a seasonal alternative when fresh lemons may not be available.

What Dishes Can Lemon Chutney Be Served with?

Lemon chutney is a versatile condiment that can enhance the flavor of various dishes and snacks for its zesty and tangy flavor adding a refreshing and citrusy kick to your culinary creations.

Snacks: A dollop of lemon chutney will change the taste of samosas, pakoras (vegetable fritters), kachori, dhokla, and chaat.

South Indian Delights: You can also use lemon chutney with vada, dosa, idli, and uttapam.

Main Courses: Lemon chutney can be a suitable condiment for grilled or roasted chicken, fish tikkas, vegetable biryani, and pulao. It will also pair nicely with grilled or roasted vegetables such as zucchini, bell peppers, and eggplant.

Street Food: Change the taste of different street foods such as bhel puri, pani puri (golgappa), and ragda pattice with a bit of lemon chutney.

Sandwiches and Wraps: The chutney can also be paired with a grilled cheese sandwich, vegetable wraps, and paneer tikka sandwich.

Kebabs: Dip chicken kebabs, seekh kebabs, and vegetable kebabs in lemon chutney to add to the taste.

Appetizers: You can also use this chutney with stuffed mushrooms, spring rolls, and vegetable cutlets.

Rice and Lentil Dishes: Enhance the taste of Lemon Rice, Khichdi, and Dal Chawal having lemon chutney along with it.

Seafood: Different seafoods such as Grilled Shrimp and fish curry taste awfully good when paired with lemon chutney.

Recipe Card

Lemon Chutney

By Mita Mondal

Lemon chutney is a flavorful condiment made from fresh lemons, sugar, aromatic spices like cloves and black pepper, and seasoning. It offers a unique blend of sweet and tangy flavors, with a coarse texture from strands of lemon, providing a delightful burst of citrusy goodness.

5 from 1 vote

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Prep Time 15

Resting time 1

Total Time 1 15

Course Condiments

Cuisine Indian

Servings

Calories 105 kcal

Ingredients

Instructions

Take around 7 to 8 medium-sized lemons, about 500 grams.
Cut the lemons into small round pieces.
Remove the seeds from the lemon pieces.

Place the de-seeded lemon pieces into a bowl.
Prepare a clean grinder.
Grind the lemon pieces in small batches for a smoother paste.

Check the paste's texture after each batch to maintain a slightly coarse consistency.
Transfer the lemon paste to a clean bowl.
Use a strainer on the grinder while processing the last batch. Pour collected lemon juice with seeds into the strainer.

Separate the juice from the seeds, discarding the seeds.
Grind the seeds and juice one more time.
Add an equal quantity of sugar (500 grams) to the lemon mixture.

Dry roast 8 to 10 cloves and 15 to 20 black pepper pieces, then grind them to a coarse powder.
Mix the powdered cloves and black pepper into the bowl.
Add 2 teaspoons of regular table salt to the mixture.

Include 1 teaspoon of black salt in the ingredients.
Thoroughly mix all the ingredients in the bowl.
Optionally, add ½ teaspoon of red chili powder for a bit of spice and color.

Mix the spices into the chutney.
Your lemon chutney is almost ready.
Cover the bowl and keep it aside for the sugar to melt entirely. Stir it again for a flavorful chutney ready to enjoy.

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Notes

Lemon Selection: Choose fresh, firm lemons for the best flavor. Ensure they are thoroughly washed and dried before use to remove any impurities.

Cutting Technique: While cutting the lemons, slicing them into small round pieces or circles aids in easy removal of seeds. However, you can experiment with different shapes as per your preference.

Juice Preservation: While deseeding lemons, collect the juice and add it back to the paste; it helps maintain the chutney's citrusy flavor without dilution.

Grinding Process: Grind the lemon pieces in small batches to achieve a smoother paste. Aim for a slightly coarse consistency, leaving some strands or fibers intact for a textured chutney.

Spice Balance: Maintain a balance between sweet and tangy flavors by using an equal quantity of lemons and sugar. Adjust salt and spice levels gradually to suit your taste preferences.

Spice Roasting: Dry roast cloves and black pepper before grinding them. This enhances their flavors and adds depth to the chutney.

Chili Powder Use: Use red chili powder sparingly; it adds a subtle spiciness and a hint of color. Avoid overuse to retain the chutney's vibrant yellow-orange appearance.

Sugar Dissolution: Let the chutney sit for at least an hour after mixing to ensure the sugar completely dissolves. This step is crucial for achieving the right taste and texture.

Sun Exposure: For enhanced taste and appearance, consider exposing the chutney container to sunlight for about 15 days. This additional step improves its texture and intensifies flavors over time.

Storage: Store the prepared lemon chutney in airtight containers in a cool, dry place or refrigerate it to maintain freshness. Ensure the container is completely dry before storing to prevent spoilage.

Serving Suggestions: Lemon chutney pairs well with various dishes such as Indian snacks, street foods, sandwiches, grilled meats, seafood, rice dishes, and more. Experiment with different culinary combinations to enjoy its zesty goodness.

These recipe notes serve as helpful tips to ensure a flavorful, textured, and long-lasting homemade lemon chutney that can elevate the taste of your meals.