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Mom Makes the Best Lemon Chutney With Jaggery (Tips to Prevent Bitterness)

It's bitter when it is fresh but it changes tone, color, texture, and taste when it matures. hello friends, ravneet bhalla welcomes you back to this healthy recipes channel. if you are here for easy nimbu chutney recipe, then this is it. made by mom, the lemon chutney with jaggery is more like lemon jam that even kids can indulge in. but before starting with this super healthy, delicious and easy lemon peel chutney, I request you to support the channel by subscribing to it. and do not forget to hit the like and share button too. it motivates me to keep coming up with my innovative recipes. but this one is not my innovation. it's my mom's recipe of lemon and raisin chutney. no this is not spicy. we have used homegrown lemon for this lemon chutney. wash and pat try on a kitchen towel. 



next, let's start chopping each lemon into 4 pieces. dad is doing the chopping work here . make sure you remove the seeds too else the  indian lemon chutney will be overly bitter. now let's grind it to paste. mom takes care of the grinding part. paro does a taste test of the ground lemons and omg!!!! 
make sure you take a heavy bottomed and deep vessel as the chutney will boil and we don't want it to overflow.

cook on high until it starts bubbling.

let's roast a few spices - 1 tbsp of fennel or saunf and 1 tsp of jeera..that's it. coarsely grind to powder. i have done that in a mortar and pestle. mix with the bubbling lemon peels. cook on low . it's time to sweeten the sauce with jaggery. the jaggery proportion to lemon will be 2.5 times. it means if 1 part is lemon, then you need at least 2.5 parts of jaggery. if making for kids, add more jaggery - up to 3.5 cups..that will turn this lemon chutney into a lemon marmalade with jaggery that kids will enjoy!
let's add black salt and black pepper too. we just need a hint of the salt and pepper.
mix and continue to cook on a low flame until the jaggery is dissolved and the chutney changes color and turns slightly thicker. before turning off the flame, stir in 1/4 cup of apple cider vinega. by the way, I make apple vinegar at home and have shared the entire process on the channel. don't forget to check the recipe. it's quite easy and uses only apples, jaggery and water.
turn off the flame and stir in raisins. you may even add toasted melon seeds too. pour into sterilized glass jars. cover each jar with cloth and secure it with a band . the lemon chunda needs sunlight for at least 7-10 days so that it gets ready soon. if you don't get sunlight, the chutney will take time to be ready.
it may take up to a month for this vitamin C deliciousness to be mature enough to make a perfect accompaniment with your meals and even breads. so what are you waiting for?  i have packed mine and brought home. you too should try out this easy nimbu ki chutney and preserve lemon for days when the prices soar high. i hope you enjoy making the nimbu chunda as much as we did. it was a family project !! take care until we meet next with another healthy recipe.
 lemon and onion chutney lemon peel chutney

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