Lemon chutney, a vibrant burst of sunshine in a jar, transcends the ordinary condiment. Its tangy sweetness dances on the palate, offering a complex flavor profile that elevates everything from grilled meats and curries to simple cheese and crackers. This isn't your fleeting, store-bought variety; we're talking about a homemade chutney destined to deepen in flavor over time, rewarding patience with a rich, intense experience. The sharp zest of lemon perfectly complements the sweetness of dates or figs, while warming spices add a touch of intrigue.
Imagine a chutney so good, it's worth the wait. This recipe focuses on creating a long-lasting lemon chutney, developing its unique character over a year. Forget fleeting flavors; this is a culinary journey culminating in a jar filled with intense, layered deliciousness. Ready to embark on this flavorful adventure? Let's dive into the step-by-step process to craft your own batch of long-lasting lemon chutney.
Tools Needed
- Knife
- Cutting board
- Airtight container
- Blender
- Pan
Ingredients
- Lemons: 25
- Salt: 1 small tea glass
- Turmeric
- Fenugreek seeds: 1 tablespoon
- Mustard seeds: 2 tablespoons
- Garlic: 15-20 cloves
- Chili powder: 1.5 cups
- Sugar: 1 tablespoon
- Oil
- Anchovies
- Curry leaves
- Dried chilies
Step-by-Step Instructions
Step 1. Prepare the Lemons and Spices
- Wash and thoroughly dry 15 lemons. Cut them into pieces (size as preferred).
- Mix the lemon pieces with salt and turmeric. Store in an airtight container for one day.
- After a day, remove the lemon pieces and spread them in the sun to dry. This will take a day. The pulp will be watery; keep it.
- Dry-fry fenugreek and mustard seeds until fragrant. Blend them into a powder. Blend garlic into a separate powder.
- Juice the remaining 10 lemons.
Step 2. Create the Spice Oil Base
- Heat oil in a pan, then fry mustard seeds and cumin seeds. Add anchovies, curry leaves, and dried chilies (optional) and fry until fragrant. Set aside.
Step 3. Combine and Season the Chutney
- Combine the dried lemon pieces, the reserved lemon pulp, the spice powders, chili powder, salt, sugar, and lemon juice.
- Add the fried spice mixture to the lemon mixture. Mix well. Check and adjust salt if needed.
Step 4. Cool and Store the Chutney
- Let it cool completely, then store in airtight glass or plastic containers.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Ensure lemons are completely dry to prevent spoilage.
- Don't add too much salt initially; adjust later if needed.
- Sugar balances the sourness and saltiness.
- Store the chutney only after it cools completely to prevent spoilage.
Nutrition
- N/A
FAQs
1. How long does this lemon chutney actually last?
With proper storage (sterilized jars in a cool, dark place), this chutney will last for at least a year, and often even longer, developing richer flavors over time.
2. Can I adjust the sweetness or spice level?
Absolutely! Feel free to adjust the amount of sugar or chili to your preference. Taste as you go and make it your own.
3. What's the best way to sterilize the jars?
Wash jars and lids thoroughly in hot, soapy water. Then, boil them in water for 10 minutes to ensure they are completely sterile before filling with the hot chutney.
Your journey to crafting a truly exceptional lemon chutney has now come to a delicious end. Enjoy the rewarding taste of your homemade creation, knowing that its flavor will only improve with time. So, grab a spoon, and savor the zesty, vibrant explosion of this long-lasting delight!