If I had to choose between chocolate, coffee or citrus, I will ALWAYS go for citrus. Always. I love the bright, tangy flavors of lemon, orange, and tangerine so much. Even in its savory state, I think citrus is delicious. Add lemon, chili flakes and salt to any dish and I’m in heaven.
Given my preface, I’m sure you can understand why I’m so excited to try this roasted lemon chutney recipe! I stumbled upon this spreadable lemony delight in my favorite vegetarian blog, 101 Cookbooks by Heidi Swanson and I can’t wait to check it out. I can imagine it on cracked whole wheat sourdough toast when made with basil, or on an exotic quinoa dish if made with mint.
Posting the recipe here too, but you should read Heidi’s article as well. Her writing is simple and beautiful, and her photos are even better.
Recipe: Roasted Lemon Chutney
Molly notes that because you use whole lemons here, you’re going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don’t have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered.
1/4 cup / 1 oz / 30g finely chopped red onions or shallots 3 small lemons (4 to 5 oz each) 1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing 1 tablespoon honey, plus more to taste kosher or sea salt and freshly ground black pepper 2 tablespoons chopped basil or mint