Limbachi Chutney | Khatti Meethi Nimbu Ki Chutney


  • 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:
  • High Power Mixer Grinder:
  • Induction Cooktop:

Steps In Making

  1. Wash and clean the lemons and then let them air dry completely.
  2. Now chop each lemon in 8 small pieces and remove all the seeds.
  3. Transfer it in a mixer grinder and grind until it gets a coarse texture. Do not add water while grinding.
  4. Now transfer the lemon mixture in a pan and cook for couple of minutes.
  5. Now add jaggery and cook on medium heat for 3-4 minutes or till the jaggery melts completely.
  6. Now add kashmiri red chilli powder, cumin powder, black salt, regular salt and mix well.
  7. 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.
  8. The limbachi chutney is ready. Store in an airtight container at room temperature for upto 2 months.
  9. 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.
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