North Karnataka homes are famous for variety of chutney. One of our relative, 'Geeta Kaku' who stays in Belgaum has taught me this chutney. The taste is simply marvelous. It goes good with Dosa, paratha, thepla. You can store it in fridge and use it for about one month. When ever I have some simple menu, I take this chutney on left side of my plate. Again it contains less oil, unlike any other pickle or chutney.
Ingredients
Lemon - 8-10 (with thin skin)
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1 /2 teaspoon
Asafetida (khada hing) - 1/4 teaspoon
Oil - 1 teaspoon
Jaggery - 1 tablespoon (or as per your taste)
Red chilli powder - 1 teaspoon
Salt as per taste
Procedure
Put lemons in a cooker vessel. Do not add water in it. Pressure cook lemons up to one whistle. Lemons should become very soft. Cool it for some time. Then cut lemons in two parts and remove seeds from it. Now take oil in little kadai and fry Mustard seeds, Fenugreek seeds and asafetida for 30 seconds. Cool it. Now mix all ingredients and grind it to a fine paste. Nimbe hannu chutney is ready.
Note : Lemon skin should be very thin, else the chutney will taste bitter.
12 comments:
We call this pickle .Looks very nice
looks delicious, nice recipe .
lemon chutney looks really delicious n mouthwatering ....thanks for sharing
Satya
http://www.superyummyrecipes.com
I can feel the tangy-yummy taste of this chutney just by seeing it...Wow!
Simple n yummy..I make it in a diff way..but urs sounds like a proper chutney..mine is a jiffy version
looks yummy and mouthwatering
I would love to have this pickle bottle in my kitchen. Looks awesome
Deepa
Hamaree Rasoi
Slurp, tempting chutney..
Lip smacking!
Hi
Today is my first visit to your blog. Always wanted to try something with lemon and here i got a very good side dish.
THANKS A LOT.
What kind of lemons are used for this recipe?
Hey I used normal lemons which we get in Indian Market.
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