Lemon Chutney

Chutney was traditionally made as an appetizer to excite the taste buds before and during a meal. The origins of the preserved lemon are in North Africa and the Mediterranean. As lemon trees spread from Morocco to India, so did the need to preserve them, incorporating preserved lemons into a wide range of Middle Eastern and Asian dishes. The lemon chutney has been instrumental in naval history. The Portuguese navigators and sailors were pioneers in Europe to set off across oceans in search of new lands. During long and arduous sea voyages, many seamen succumbed to the deadly scurvy disease. After years of losing crew on long voyages, a doctor discovered that the sailors were dying of scurvy due to a lack of vitamin C. That’s how sailors began preparing citrus fruit preserves in salt. Once they arrived in India, these preserves evolved into a diverse variety of chutneys that are enjoyed today, as explained in how chutney (pickle) saved seamen during the early days of high-seas navigation. Today, preserved lemons or lemon chutney are widely enjoyed in a variety of cuisines worldwide. They’re used as spreads, starters, sauces, dips, dessert toppings, or even in cocktail drinks. Making this chutney isn’t complex, and you only need two ingredients to pull it off. Learn how to make lemon chutney by reading further below.