Recipe Index

Tuesday, December 10, 2013

Lemon Chutney

6 lemon (572 gms or 20.15 oz) - 2 1/2 cups after cookings and cutting
1 1/2 cups brown sugar

2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon methi seeds or fenugreek seeds
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Preparation: Wash and cook the lemon in boiling water for at least 5 minutes.
This removes some of the bitterness in the lemon and softens the skin.

Drain the water and cut the lemon into 4 pieces.  Remove and discard the seeds.

Grind the cut lemon with brown sugar coarsely.

Seasoning:  Heat a pan on medium heat with oil, add mustard seeds and fenugreek seeds, when the mustard seeds pop add the chopped ginger and green chilies, saute for about 30 seconds add turmeric powder turn the heat off  and add it to the ground lemon.  Add salt mix and store in a glass jar.

This will last in the refrigerator for at least 2 weeks.  Serve as a relish.  It goes well with almost any dish.