Nimbu Chunda Recipe (Lemon Chutney) – No Cook, Oil-Free
Description:
This Nimbu Chunda (Lemon Chutney) is easy to make, versatile, and downright addictive! With just four simple ingredients, this no-cook, oil-free chutney pairs wonderfully with almost anything—whether it’s stuffed Indian breads like paratha, savory crepes (besan or dal cheela), baked potatoes, grilled fish, lamb chops, lamb seekh kebabs, roasted chicken, or slow roasts. It’s an excellent addition to cheese and bread too, bringing a zesty zing to every bite.
Cuisine: North Indian
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 350 grams Lemons (adjust as needed)
- 400 grams Sugar (adjust as needed)
- Salt to taste
- 2 teaspoons Red Chilli Powder (adjust as needed)
Preparation Time: 15 minutes
Cook Time: 0 minutes
Instructions:
- Begin by selecting lemons that are soft to the touch with thin skin. Wash and scrub them thoroughly.
- Soak the lemons in water for 8-10 hours to remove any natural oils.
- After soaking, wipe the lemons dry and cut them into quarters. Remove the seeds (pips).
- Transfer the lemon pieces to a mixer grinder and pulse until they are roughly pureed—ensure there are no large chunks.
- Pour the pureed lemon into a glass jar or a non-reactive container. Add sugar, salt, and red chili powder.
- Close the jar and place it in the sun for 10-15 days, stirring it once or twice a day with a dry spoon or spatula.
- The chutney is ready when the liquid has thickened to a syrupy consistency.
Enjoy your homemade Nimbu Chunda as a delightful accompaniment to your meals!
