I am always trying to find new recipes wherein I could use the lemons which grow in abundance in my terrace garden. Earlier I would share them with friends, but in these Covid times, didn’t want to risk it. I prepared a sweet, tangy and spicy chutney or you may even call it a dip. The fragrance of the lemons especially the rind is absolutely divine! My friend Rosy D’Souza had shared this recipe in the food group that I manage on Fb. It’s an amazing preparation which goes well with rice and Dal, roti or even as a spread over bread. Ready in precisely ten minutes.
3 medium sized lemons
6 tbsps jaggery syrup
1 heaped tbsp Kashmiri chilly powder
Wash the lemons , wipe them dry and cut them into four pieces each. Gently remove all the seeds and tip the lemons along with the jaggery syrup, salt and chilly powder into the small mixer jar. Grind to a fine paste. Remove and store in a glass bottle or a ceramic jar.
This proportion makes around 12 tbsps of the Chutney.
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