NIMBE HANNINA CHUTNEY (LEMON CHUTNEY)

This is a side dish recipe, which is made from lemon and jaggery.  This is a very healthy and tasty dish and it is harmless as well. It can be served with roti, chapati, paratha and rice. It can also be used as bread spread, children will, definately, love this dish.

Lemons are excellent source of Vitamin C, which offers numerous health benefints. It helps to strengthen the immune system and protect from flu, cold, ear infections and many more health benefits. At the same time, jaggery is rich in iron, helps to prevent anemia and it works as an antioxidant. You will be happy to know that you can prepare this dish within 15 minutes and you can store it for several months.  Let’s see how to prepare lemon chutney.  

INGREDIENTS

  • Lemons – 2
  • Jaggery – 50 grams (1 small cup)
  • Salt – 1 Table spoon
  • Cummin seeds (Jeera) – 2 Tea spoon
  • Fenugreek seeds (Methi) – 1/2 Tea spoon
  • Mustard seeds(Sasuve) – 1/2 Tea spoon
  • Red Chillie powder – 2 Table spoon (Byadagi Red chillie powder)
  • Hing – 1/4 Tea spoon
  • Haldi (Termeric powder) – 1/4 Tea spoon
  • Cooking oil – 3 Table spoon

PREPARATION

  • Place an utensil on medium heat, pour 2 cups of water in it. Bring water to boiling point, it may take 5 minutes to bring it to boiling point and add lemons to it. Close the utensil with lid, cook it for 3-4 minutes on low flame. Turn off the heat and leave the utensil as it is for 15 minutes.
  • While cooking small quantity, you will have to use small sized utensils. Fuel and time, will be saved. Here, you can use 1/2 liter capacity utensil so that lemons should be fully dipped (immersed) in water.
  • Dry roast the methi  ( fenugreek seeds) to brown colour or until they start spluttering. Make fine powder of roasted methi and 1 tea spoon of jeera (cumin seeds). You might be thinking how to make powder of so small quantity.
  • You can roast 2 to 3 table spoon of methi and grind it along with same quantity of jeera without roasting. Make fine powder of them with the help of a grinder and store it in a bottle. 
  • Along with roasted methi, we are grinding raw jeera (without roasting). You can use this powder for other purposes like sambar and dal. While preparing sambar or dal, you can add this powder along with other spices. It will give a pleasant flavour and taste. It is also good for health.
  • Remove the lemons from water, through out the water. Remove seeds from lemon by splitting it with the help of a knife. You have to remove only seeds not pulp or skin of lemon.
  • Take a medium sized mixer jar. Put boiled lemons after removing seeds, add jaggery, salt and red chillie powder to it. Grind it coarsely so that small pulp of lemon should remain, it may take 2 to 3 minutes.
  • Add roasted methi, jeera powder to it and grind it again for 1 minute. It will help to blend all ingredients evenly. Take out the chutney to a bowl.
  • Heat a small kadhai or frying pan on medium flame. Pour 3 table spoon oil in it, after 2 minutes, add mustard seeds to it. Wait until they start splutter, add Hing, Jeera and Haldi powder to it and immediately remove from heat. Otherwise, all ingredients will get burnt and taste will be spoiled.
  • Pour this seasoned oil (Oggarane/tadka) to grounded chutney and mix it well so that chutney should absorb all oil in it.
  • You can store it in a clean and dry bottle. Keep this bottle in room temperature for 1 or 2 days. Afterwards, you can store it in Refrigerator for 6 months. It will not get spoield.
  • Your tasty and healthy lemon chutney is ready to serve.

 

 

 

 

 

 

 

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