Ingredients
- 400g lemons
- 600g jaggery/sugar
- 1 tablespoon kashmiri red chilli powder
- ½ teaspoon cumin powder
- 1 teaspoon black salt
- salt to taste
Note– Please read recipe notes in the end.
Main Equipment Used
- White Non-Stick Frying Pan: https://amzn.to/3JsVasg
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- Wash and clean the lemons and then let them air dry completely.
- Now chop each lemon in 8 small pieces and remove all the seeds.
- Transfer it in a mixer grinder and grind until it gets a coarse texture. Do not add water while grinding.
- Now transfer the lemon mixture in a pan and cook for couple of minutes.
- Now add jaggery and cook on medium heat for 3-4 minutes or till the jaggery melts completely.
- Now add kashmiri red chilli powder, cumin powder, black salt, regular salt and mix well.
- Cook the mixture for 5 minutes or till it becomes slightly thick. Do not overcook it as it the limbachi chutney thickens after cooling down.
- The limbachi chutney is ready. Store in an airtight container at room temperature for upto 2 months.
- Can be enjoyed with puri, paratha and dal chawal.
Recipe Notes
- You can replace jaggery with sugar.
- Make sure the lemons used for this recipe are fresh and do not have any spots.
