Nimbu Chhilka aur Gud ka Achar

Put the chopped peels in a glass jar. Add some common salt and a little turmeric and close the lid. Leave it in the sun for 7 to 10 days, stirring once daily. Once the peels have completely melted and softened, proceed to the next process.

When the peels have softened, put them in a mixer and grind them coarsely.

Place the ground peels and grated jaggery in a heavy-bottomed pan (do not use an iron pan).

Cook over low heat, stirring constantly. The jaggery will gradually melt.

When the jaggery has completely melted, add black salt, roasted cumin powder, red chili powder, garam masala, and asafoetida.

Cook the mixture until it thickens and has a nice glaze. Do not make the syrup too hard, as jaggery thickens further after cooling. Turn off the heat.

Only after the chutney has cooled completely, pour it into a clean, dry glass or ceramic jar. Avoid plastic containers.

Jaggery acts as a natural preservative. Therefore, adjust the amount to match the sourness of the lemon.

Always use a clean, dry spoon to scoop out the chutney.

Once cooled, this chutney becomes thick, jelly-like, and delicious, which you can enjoy with puris, parathas, or mathris all year long!