Food & Drink Magazine

Lemon Chutney

By Anjana Chaturvedi @maayeka
Sweet, sour and spicy lemon chutney-specialty from the city of Indore

Condiments, pickles and preserves are the integral part of Indian cuisine. Varieties of Jams and jellies are made with seasonal fruits but the most popular are pickles and chutneys as they can be served with snacks and as a side dish with main course meal.

Pickles and chutneyes are mainly of two types-instant ones which have short shelf life,and the one which have long shelf life. During season the long shelf life ones are made in large quantity to use through out the year.

Fruity Pineapple and pepper chutney ,Apple and raw mango chutney and the sweet and tangy multi purpose Tomato chutney  are the most popular instant chutneys in my house,used to make chat or to serve with snacks to make them more appetizing.

This lemon chutney or lemon pickle is a specialty of the city of Indore.It has a fusion of all the tastes-sweet,sour,salty,slightly bitter and spicy.It taste some what similar to lemon pickle.I learned this from a friend of mine who is from Indore.

It can be used as a lemon marmalade to serve with bread or use as a tangy dip with snacks or as pickle with main course meal.There are 2-3 ways to make this chutney which I have mentioned below.

Lemon Chutney

Prep time-20 min
Cooking time-20 min
Cuisine- Indian
Type- preserve,chutney


  • Lemon -500 gms
  • Sugar-500 gms
  • Chili powder-2.5 tsp
  • Salt-to taste
  • Ginger,grated- 2 tsp
  1. Wash and wipe lemons (choose small Indian lemon with thin skin) with a soft cloth.
  2. Chop lemons into small pieces and remove the pips.
  3. Grind the chopped pieces in the mixer to make a paste.(it's fine to have little chunky paste,no need to make it very smooth )
  4. Take a heavy bottom pan add lemon paste and sugar and cook on slow flame.
  5. When start to thicken then add grated ginger,salt and chili powder.
  6. Simmer till get a soft jam like consistency.
  7. Store in a glass jar when cool down completely.
  8. Let it mature for a week then start using,can be used immediately but can taste slightly bitter now and after a week it will taste better as lemon absorb the flavours.
  1. Grind the chopped lemon, sugar, ginger, salt and chili powder in the mixer and make a smooth paste.
  2. Store in a glass bottle and keep in direct sunlight for a day.
  3. Rest for a week then start using.
  1. Grind lemon pieces in the mixer.
  2. Take a glass jar, add sugar, salt, chili powder, ginger and lemon paste.
  3. Mix every thing properly.
  4. Keep the jar in sun light till the sugar melts and become a thick syrup.
Serving suggestions-serve with snacks,or as a side dish with main course or use as Lemon marmalade .

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