How to make Lemon Chutney -

Lemon chutney with a difference.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lemons (नींबु),

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

For more recipes related to Lemon Chutney checkout Nimbu Ka Achar, Sweet Lemon Pickle, Teekha Nimbu Achar. You can also find more Pickles, Jams and Chutneys recipes like Apple Pickle Garlic And Green Pepper In Brine Doon Chetin Aam Launji

Lemon Chutney

Lemon Chutney Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Sour

Ingredients for Lemon Chutney Recipe

  • Lemons 12

  • Garlic 2 cloves

  • Ginger 2 inch stick

  • Green chillies 6-8

  • Red chilli powder 2 teaspoons

  • Sugar 14 tablespoons

  • Salt 1 tablespoon

  • Vinegar 1 cup


Step 1

Wash and wipe the lemons completely dry. Cut into 8 parts each lengthwise and then cut each into two pieces. Remove the seeds and reserve the juice that is given out while cutting.

Step 2

Peel the garlic and slice finely. Peel and finely chop the ginger. Remove the stems and chop the green chillies finely. Mix the lemon pieces, finely sliced garlic, finely chopped ginger and green chillies, red chilli powder, sugar and salt. Cook this mixture on low heat till it turns thick.

Step 3

Add vinegar and simmer for 5 minutes. Cool and store in dry bottles. Let it mature for atleast 3-4 weeks before using.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.