Archana's Kitchen

Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free

June 25, 2018

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Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free - Recipe image with step-by-step cooking instructions
Time:Prep: 15 M|Cook: 0 M|Total: 15 M
Makes:500 Servings

Easy to make, versatile and addictive, is how I would describe this Nimbu Chunda Recipe (Lemon Chutney). Four ingredients are all it takes to make this no-cook and oil free chutney. Nimbu Chunda pairs beautifully with almost everything – stuffed Indian breads (Paratha), savory crepes (besan or dal cheela), baked potatoes, grilled fish, lamb chops, lamb seekh kebabs, roasted chicken, slow roasts, cheese and bread.

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Ingredients

    350 grams Lemons, (adjust)
    400 grams Sugar, (adjust)
    Salt, to taste
    2 teaspoon Red Chilli powder, (adjust)

Instructions for Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free

    1

    To prepare Nimbu Chunda Recipe (Lemon Chutney), firstly, select lemons that have thin skin and are soft to touch when slightly pressed.

    2

    Wash and scrub the lemons well. Keep them soaked in water for approximately 8-10 hours to get rid of the natural oils of lemon.

    3

    Wipe the lemons well and cut them into 4 pieces. Remove the pips (seeds).

    4

    Transfer them to a Mixer grinder and pulse them till they are roughly pureed. (There should be no chunks though).

    5

    Transfer to a glass jar or a non-reactive container and add sugar, salt and red chili powder.

    6

    Cover the mouth of the jar and keep it for 10-15 days in the sun for a few hours. Stir it once or twice each day during this period using a dry spoon or spatula.

    7

    The Nimbu Chunda Recipe (Lemon Chutney) is ready once the liquid becomes syrupy. Pair it as an accompaniment to the main meal to enjoy its zing.



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