Peel and chop jimmikand into smalls chunks. Wash thoroughly and cook in a pressure cooker. After one whistle, reduce the flame and cook for 2 more minutes. Once all steam escapes, take out jimmikand from pressure cooker and place it in a sieve.
Strain excess water from jimmikand and allow it to cool. Once cooled, mash it finely with help of a masher. Add oil, red chilly powder, salt, turmeric powder, carom seeds, ginger paste, asafoetida and lemon juice into it. Mix all ingredients really well.
Jimmikand chutney is ready. Chutney can be consumed even now but for real taste wait for 3 more days when all the spices will be absorbed nicely. Place the chutney under sunlight for 2-3 days or in room (in case there is no sunlight).
Store chutney in container and use it for upto 10-12 days. But if you store it in refrigerator then this chutney can be used for upto 2-3 months. Serve jimmikand chutney with chapatti, parantha or poori and relish eating.
You can use 10-12 garlic cloves finely chopped or finely mashed in place of asafoetida.
Before storing chutney in any container, wash it thoroughly with boiling water and pat dry under sunlight.