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).