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.
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
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.