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Lemon Achar, fresh chutney

 Serves 4-6


1 small onion
2 medium tomatoes
1 dried chilli (2 chillies for hot)
1 small lemon
2 large cloves garlic
3 generous tablespoons rapeseed or vegetable oil
Freshly ground black pepper
1 teaspoon salt



  • Peel and roughly chop the onion finely
  • Finely slice the garlic cloves
  • Roughly chop the tomatoes
  • Grate the zest from ½ a lemon and juice it
  • Remove the stalks from the chilli


Heat the oil in a small saucepan until it is shimmering, add the onion, garlic and chilli, cook until the garlic is starting to brown.  Add the tomatoes, salt, pepper, lemon juice and zest and cook stirring occasionally until the tomatoes are soft. If the mixture starts to dry add a tablespoon of water as needed.  Once cooked allow the achar to cool a little before grinding until smooth, a thick  sauce consistency is best.  Check and add more salt before serving, achar should be salty.


This is a punchy achar that goes well with fatty meats and fried food.




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