Recipe: Yummy Instant lemon red chilli chutney

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Instant lemon red chilli chutney. Red chilli chutney is almost indispensable in preparation of many Indian snacks. Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies is a. Instant lemon pickle (elumichai oorugai) is made by pressure cooking lemon and seasoning it This method is usually done in marriages as this can be done instantly. Lemon pickle is my favorite among the pickles. Add required salt, turmeric, red chilli powder, asafoetida, fenugreek seeds powder.

Instant lemon red chilli chutney This Instant Lemon Pickle is instant recipe which means you can eat the pickle the same day you make it. Add salt and red chili powder to the syrup and stir well. At the end add the cooked lemon pieces and put off the flame. You can have Instant lemon red chilli chutney using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Instant lemon red chilli chutney

  1. You need 500 gm of lemon.
  2. Prepare 500 gm of red chilli.
  3. It's 450 gm of sugar.
  4. You need 1 tsp of black salt.
  5. You need 1 tsp of salt.

Mix the pieces well with the sauce. ยทยทยท Spice Chili Sauce, Hot Red Chilli Paste, Red Chilli chutney. Using Byadige Red Chili variety adds wonderful color plus spiciness to this chutney if you don't find Byadige variety then it's find use your regular red chili, I make this chutney quite regularly as it's spicy plus the coconut makes wonderful combination. Serve with idli dosa or kuzhi paniyaram. Adding kashmir chillies is optional, gives good bright red color to the chutney.

Instant lemon red chilli chutney step by step

  1. Deseeds lemons and cut in small pieces.cut the heads of chillies.now take a grinder jar.grind into a smooth paste.now transfer this paste in a bowl.add sugar,salt and black salt..
  2. Mix well.transfer it in a air tight container.keep it in sunlight for 5-6 days.instant lemon red chilli chutney or pickle is ready.serve it with paranthas or chapati..

In the place of tamarind you can substitute a small tomato. With a simple lemon-thyme spice rub, you can quickly sear your chicken right in the IP. The pressure cooker takes care of that for you! Add the chilli powder and mix well. Store in a sterilised glass bottle and leave aside for one day.