Lemon Chutney is a quick Indian dip or chutney to pair up with idli, dosa, paniyaram etc. Lemon Chutney Recipe with step by step pictures and video.
I always look for quick sidedishes to make especially chutneys. As the days are going so busy, especially for dinner I feel so drained out and such quick chutneys are a bliss. I have few such chutney recipes reserved for lazy days. This is another easy chutney recipes I have tried so far.
Lemon Chutney Recipe
To begin with first add chilli powder and salt. Add water and lemon juice mix it well and set aside. To temper : heat oil first then add mustard seeds let it crackle then add crushed garlic. Fry until golden switch off. Cool down for few mins when its still warm add it to chutney and mix it well. Adjust salt at this stage.
Variations
- I used garlic to flavour the chutney.
- You can even saute small onion while tempering and add it.
- This chutney is slightly thickish, but you can adjust the consistency as per your choice.
- You can replace gingelly oil with usual cooking oil too.
Serving And Storage
- This chutney keeps well for 2-3 days in room temperature itself and for about a week in fridge.
- This chutney goes well with idli, dosa, pongal, paniyaram, oothapam, bajji, bonda etc.
More related recipes
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📖 Recipe Card
Lemon Chutney
Ingredients
- 1 heaped tablespoon kashmiri chilli powder
- 1 big lemon juice
- salt to taste
To temper:
- 1 tablespoon gingelly oil
- 1 teaspoon mustard seeds
- 3 nos garlic crushed roughly
Instructions
- To a small bowl add kashmiri red chilli powder and required salt.
- Add lemon juice and water to it.
- If its a big lemon add 1 else add 2.
- Mix it well. It will be semi thick. Set aside.
- Crush garlic roughly.
- To a tadka pan heat oil - add mustard seeds let it splutter, then add garlic. Fry until golden.
- Add the tadka to the chutney.
- Mix it well.
- Spicy lemon chutney ready!
- Serve Lemon Chutney with idli, dosa / uttapam! !
Video
Notes
- Adjust spice level according to your preference. I used kashmiri red chilli powder so it wasn't that spicy.
- If you feel it very sour then adjust chilli powder and salt accordingly.
- Its not too spicy as lemon juice and salt balances it. In addition gingelly oil also subsides the spicelevel in this chutney.
- I prefer adding kashmiri red chilli powder, you can add half and half of regular chilli powder and kashmiri chilli powder.
Lemon Chutney Step by Step
1.To a small bowl add kashmiri red chilli powder and required salt.
2.Add lemon juice and water to it.
3.If its a big lemon add 1 else add 2.
4.Mix it well. It will be semi thick. Set aside. 
5.Crush garlic roughly.
6.To a tadka pan heat oil – add mustard seeds let it splutter, then add garlic. Fry until golden.
7.Add the tadka to the chutney.
8.Mix it well.
9.Spicy lemon chutney ready!
Serve with hot soft idlies, tastes best!
Expert Tips
- Adjust spice level according to your preference. I used kashmiri red chilli powder so it wasn’t that spicy.
- If you feel it very sour then adjust chilli powder and salt accordingly.
- Its not too spicy as lemon juice and salt balances it. In addition gingelly oil also subsides the spicelevel in this chutney.
- I prefer adding kashmiri red chilli powder, you can add half and half of regular chilli powder and kashmiri chilli powder.
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