Lemon Chutney No. 3

Name: Lemon Chutney No. 3
Ingredients: 3 pounds Lemons (Must be firm, juicy, and perfectly ripe (not overripe).); 3 pounds Jaggery (Originally '3 Sher'. Can substitute with dark brown sugar if jaggery is unavailable.); 4 ounces Raisins (Originally '1/4 Sher'.); 4 ounces Salt (Originally '1/4 Sher'.); 4 ounces Fresh ginger (Originally 'Chharu' (scraped ginger). Should be peeled and scraped/shredded.); 2 ounces Dried red chilies (Originally '1 Navtank' Goa chilies.); 1/2 ounce Cinnamon (Originally '1/2 Tola' (approx 6g), but adjusted for volume. Use stick or ground.); 2 bulbs Garlic (Originally '2 sweet kada' (bulbs/pods).); 3 cups Strong vinegar (Originally '1 bottle'. Malt or cider vinegar is recommended.); 1/2 cup White vinegar (For washing ingredients. Quantity estimated.)

A rich, sweet, and tangy Parsi-style lemon chutney that transforms simple ingredients into a complex, jam-like preserve. Ripe lemons are cured in salt, thinly sliced, and slowly simmered with jaggery, dried fruits, and aromatic spices like cinnamon and garlic to create a deep, savory flavor profile. This traditional condiment improves with age, developing a succulent texture that pairs perfectly with curries, rice, or fresh bread.

Ingredients

3 pounds Lemons (Must be firm, juicy, and perfectly ripe (not overripe).)
3 pounds Jaggery (Originally '3 Sher'. Can substitute with dark brown sugar if jaggery is unavailable.)
4 ounces Raisins (Originally '1/4 Sher'.)
4 ounces Salt (Originally '1/4 Sher'.)
4 ounces Fresh ginger (Originally 'Chharu' (scraped ginger). Should be peeled and scraped/shredded.)
2 ounces Dried red chilies (Originally '1 Navtank' Goa chilies.)
1/2 ounce Cinnamon (Originally '1/2 Tola' (approx 6g), but adjusted for volume. Use stick or ground.)
2 bulbs Garlic (Originally '2 sweet kada' (bulbs/pods).)
3 cups Strong vinegar (Originally '1 bottle'. Malt or cider vinegar is recommended.)
1/2 cup White vinegar (For washing ingredients. Quantity estimated.)

Instructions

1Wash and wipe the lemons dry. Cut each lemon lengthwise into four slits (keeping the base attached so the lemon remains whole). Mix the lemons with the salt in a jar, cover, and let stand for 3 days. Stir or shake the jar daily to ensure even coating without crushing the lemons.
2On the fourth day, remove the lemons from the jar. Remove all seeds. Rub the lemon quarters against each other to soften the peel until they are pliable. Place them on a cutting board and slice them very finely (julienne style). Remove any remaining hidden seeds. Mix these slices back into the salty juice remaining in the jar.
3Clean the raisins and wash them lightly with the white vinegar; crush them coarsely in a mortar. Peel the garlic, wash with vinegar, and crush coarsely. Grind the dried red chilies into a fine paste using a little vinegar. Coarsely crush the ginger. Finely crush or grind the cinnamon.
4Crush the jaggery and dissolve it in the strong vinegar. Strain this mixture through a thick cloth into a non-reactive pot (stainless steel or enamel) to remove impurities.
5Add the prepared lemon slices (with their juices), garlic, raisins, ginger, chili paste, and cinnamon to the pot with the jaggery syrup. Cook over a charcoal fire (or medium heat) in an uncovered pot. Stir frequently with a wooden spoon to prevent sticking at the bottom. Cook until the chutney becomes thick.
6Remove from heat and let it cool completely. Once cold, transfer to a sterilized jar and cover tightly. Tie a cloth over the lid. Stir the chutney from bottom to top every 4-5 days. It will be fully matured and ready to eat in 2 to 2.5 months. Occasional stirring even after it matures will prevent mold.