Nimbu Chunda Recipe (Lemon Chutney) – No Cook And Oil Free

Easy to make, versatile and addictive, is how I would describe this Nimbu Chunda Recipe (Lemon Chutney). Four ingredients are all it takes to make this no-cook and oil free chutney. Nimbu Chunda pairs beautifully with almost everything – stuffed Indian breads (Paratha), savory crepes (besan or dal cheela), baked potatoes, grilled fish, lamb chops, lamb seekh kebabs, roasted chicken, slow roasts, cheese and bread. Course : Appetizer Ingridients : 350 grams Lemons , (adjust) 400 grams Sugar , (adjust) Salt , to taste 2 teaspoon Red Chilli powder , (adjust) Instructions To prepare Nimbu Chunda Recipe (Lemon Chutney), firstly, select lemons that have thin skin and are soft to touch when slightly pressed.Wash and scrub the lemons well. Keep them soaked in water for approximately 8-10 hours to get rid of the natural oils of lemon.Wipe the lemons well and cut them into 4 pieces. Remove the pips (seeds).Transfer them to a Mixer grinder and pulse them till they are roughly pureed. (There should be no chunks though).Transfer to a glass jar or a non-reactive container and add sugar, salt and red chili powder.Cover 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.The 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.