Lemon Chutney

Chutney was traditionally made as an appetizer to excite the taste buds before and during a meal. The origins of the preserved lemon are in North Africa and the Mediterranean. As lemon trees spread from Morocco to India, so did the need to preserve them, incorporating preserved lemons into a wide range of Middle Eastern and Asian dishes. The lemon chutney has been instrumental in naval history. The Portuguese navigators and sailors were pioneers in Europe to set off across oceans in search of new lands. During long and arduous sea voyages, many seamen succumbed to the deadly scurvy disease.

After years of losing crew on long voyages, a doctor discovered that the sailors were dying of scurvy due to a lack of vitamin C. That’s how sailors began preparing citrus fruit preserves in salt. Once they arrived in India, these preserves evolved into a diverse variety of chutneys that are enjoyed today, as explained in how chutney (pickle) saved seamen during the early days of high-seas navigation.

Today, preserved lemons or lemon chutney are widely enjoyed in a variety of cuisines worldwide. They’re used as spreads, starters, sauces, dips, dessert toppings, or even in cocktail drinks. Making this chutney isn’t complex, and you only need two ingredients to pull it off. Learn how to make lemon chutney by reading further below.

Print Recipe

Lemon Chutney

By Dada Shivananada – Serves: 8 servings

Prep Time: 30 minutes – Cooking Time: 7 days – Total Time: 7 days 30 minutes

Lemon Chutney, rich in vitamin C, has long been cherished not only for its tangy flavor but also for its medicinal uses. It serves as a home remedy for stomach disorders in Ayurvedic cuisine and is celebrated in East African folk medicine for its potential benefits in treating spleen enlargement.

Ingredients

• Spicing for Lemon Chutney:
• 10 large lemons
• 3 tablespoon salt
• 2 teaspoon turmeric
• 1 teaspoon asafoetida
• 1 teaspoon chili powder
• 1/2 cup sesame oil
• 1 tablespoon cumin seeds
• 1 tablespoon mustard seeds
• 1 tablespoon fenugreek seeds powder

Instructions

1

Place ten large lemons, sliced in half, and stuff each half generously with salt. Arrange the lemons in a large glass jar and leave them in direct sunlight for one week, shaking the jar daily to encourage juice collection.

2

After one week, blend the preserved lemons to a coarse, grainy consistency and set aside.

3

Dry roast the cumin seeds and fenugreek seeds in a skillet until fragrant. Allow them to cool, then grind them to a fine powder using a coffee grinder.

4

In a pan, heat the sesame oil and add the mustard seeds. Fry until they begin to crackle, then add the turmeric, asafoetida, chili powder, and the freshly prepared cumin-fenugreek powder. Sauté on low heat for a few minutes.

5

Combine the spiced mixture with the lemon paste, mix thoroughly, and transfer the blend into a clean jar.

6

Store the jar in a dark place for an additional week to allow the flavors to mature before use.

Nutrition

• 136.1 Calories
• 7.0g Carbohydrates
• 0.0mg Cholesterol
• 12.3g Fat
• 2.0g Fiber
• 1.0g Protein
• 2700.0mg Sodium
• 0.0g Trans fat