Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free
A vegetarian North Indian Recipes recipe with lemons - (adjust), sugar - (adjust), salt - to taste. Ready in 15 min, serves 500.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To prepare Nimbu Chunda Recipe (Lemon Chutney), firstly, select lemons that have thin skin and are soft to touch when slightly pressed
lemons - (adjust)(350 grams) - 2
Wash and scrub the lemons well
lemons - (adjust)(350 grams) - 3
Keep them soaked in water for approximately 8-10 hours to get rid of the natural oils of lemon
- 4
Wipe the lemons well and cut them into 4 pieces
lemons - (adjust)(350 grams) - 5
Remove the pips (seeds)
- 6
Transfer them to a Mixer grinder and pulse them till they are roughly pureed
- 7
(There should be no chunks though)
- 8
Transfer to a glass jar or a non-reactive container and add sugar, salt and red chili powder
sugar - (adjust)(400 grams)salt - to tastered chilli powder - (adjust)(2 teaspoon) - 9
Cover the mouth of the jar and keep it for 10-15 days in the sun for a few hours
- 10
Stir it once or twice each day during this period using a dry spoon or spatula
- 11
The Nimbu Chunda Recipe (Lemon Chutney) is ready once the liquid becomes syrupy
- 12
Pair it as an accompaniment to the main meal to enjoy its zing
Rate this recipe
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Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free
A vegetarian North Indian Recipes recipe with lemons - (adjust), sugar - (adjust), salt - to taste. Ready in 15 min, serves 500.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To prepare Nimbu Chunda Recipe (Lemon Chutney), firstly, select lemons that have thin skin and are soft to touch when slightly pressed
lemons - (adjust)(350 grams) - 2
Wash and scrub the lemons well
lemons - (adjust)(350 grams) - 3
Keep them soaked in water for approximately 8-10 hours to get rid of the natural oils of lemon
- 4
Wipe the lemons well and cut them into 4 pieces
lemons - (adjust)(350 grams) - 5
Remove the pips (seeds)
- 6
Transfer them to a Mixer grinder and pulse them till they are roughly pureed
- 7
(There should be no chunks though)
- 8
Transfer to a glass jar or a non-reactive container and add sugar, salt and red chili powder
sugar - (adjust)(400 grams)salt - to tastered chilli powder - (adjust)(2 teaspoon) - 9
Cover the mouth of the jar and keep it for 10-15 days in the sun for a few hours
- 10
Stir it once or twice each day during this period using a dry spoon or spatula
- 11
The Nimbu Chunda Recipe (Lemon Chutney) is ready once the liquid becomes syrupy
- 12
Pair it as an accompaniment to the main meal to enjoy its zing
Rate this recipe
