Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free
Nimbu Chunda Recipe (Lemon Chutney) - No Cook And Oil Free - Indian Pickles & Achar Recipes (Indian)
15 minIndian
Servings500
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Halal
- Egg Free
Steps
- 1To prepare Nimbu Chunda Recipe (Lemon Chutney), firstly, select lemons that have thin skin and are soft to touch when slightly pressed.
- 2Wash and scrub the lemons well. Keep them soaked in water for approximately 8-10 hours to get rid of the natural oils of lemon.
- 3Wipe the lemons well and cut them into 4 pieces. Remove the pips (seeds).
- 4Transfer them to a Mixer grinder and pulse them till they are roughly pureed. (There should be no chunks though).
- 5Transfer to a glass jar or a non-reactive container and add sugar, salt and red chili powder.
- 6Cover 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.
- 7The 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.
Nutrition
- Calories
- 3kcal
- Protein
- 0g
- Carbs
- 1g
- Fat
- 0g
- Fiber
- 0g
- Sugar
- 1g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does nimbu chunda recipe (lemon chutney) - no cook and oil free take to make?
About 15 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 500 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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