Name: Sweet & Tangy Lemon Skin Chutney: A Lost & Found Indian Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Lemon Zest (finely sliced); ½ cup Jaggery; 1 tbsp Lemon Juice; ½ cup Raisins; 1 tsp Pepper (black, crushed); 1 ½ tsp Salt (or to taste)

Sweet & Tangy Lemon Skin Chutney: A Lost & Found Indian Recipe

25 minutes

1324 reads

4.80 from 5 votes

Indian

About Sweet & Tangy Lemon Skin Chutney: A Lost & Found Indian Recipe

Imagine a burst of sunshine in every bite! This Sweet & Tangy Lemon Skin Chutney is a revived Indian treasure, transforming often-discarded lemon peels into a vibrant condiment.

The secret? A tantalizing blend of zesty lemon, rich jaggery, and a touch of black pepper. This unexpected trio creates a flavor explosion that’s both unique and utterly delicious.

Incredibly versatile, this chutney elevates breakfast, lunch, and dinner. Follow our simple guide and rediscover this culinary gem – a delicious way to reduce food waste and brighten any meal.

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Recipe Time & More

Prep15

Cook10

Total25

Calories24 kcal

Serves

Served AsBreakfast Brunch Dinner Lunch

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Lemon Zest

▢ 1 cup Lemon Zest finely sliced

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Instructions

Begin by peeling the lemons and submerging the zest in water for 4-5 hours. This helps to remove some of the bitterness.
Carefully remove any remaining white pith from the lemon zest. The pith can be quite bitter. Finely slice the prepared zest.
Place the sliced lemon zest in a pot with a pinch of salt and enough water to cover. Bring the water to a boil. This blanching process further reduces bitterness and softens the zest.
Drain the lemon zest and rinse with fresh water. This removes excess salt and any lingering bitterness.
Return the blanched lemon zest to the pot with a small amount of fresh water. Simmer until the water reduces slightly.
Add the jaggery and salt to the pot. Stir continuously until the jaggery melts and the mixture thickens.
Add the raisins, crushed black pepper, and lemon juice. Continue stirring until the chutney becomes sticky and glossy. The raisins add a touch of sweetness and texture.
Once the chutney reaches a thick, glossy consistency, remove it from the heat. Allow it to cool completely. Store the chutney in an airtight container in the refrigerator for up to six months.

Recipe Notes

Good To Know

Remove the white skin layer under the green skin of the lemon to avoid bitterness.
If the lemon skin is too bitter, blanch it in boiling water for 2-3 minutes and rinse under cold water before using. This will mellow the bitterness while preserving the citrusy aroma.
For a deeper flavor and subtle smokiness, temper the finished chutney with a tadka of mustard seeds, curry leaves, and a pinch of asafoetida in hot oil. Pour this over the chutney just before serving.
For added texture and richness, mix in a handful of chopped toasted nuts (like cashews or peanuts) with the raisins.

Expert Tips

Adjust the amount of sugar or sweetener to your preference, depending on the sweetness of the lemons and raisins used.
For a spicier chutney, add a small chopped green chili or a pinch of red pepper flakes along with the other ingredients.
This chutney pairs well with a variety of dishes, from Indian snacks like samosas and pakoras to grilled meats and cheeses.