Charred Lemon-Shallot Chutney

By danyell923

Recipes & Menus | recipes

Charred Lemon-Shallot Chutney
The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

Makes1 3/4 cups

Recipe by Soa Davies

Photograph by Romulo Yanes

January 2013

Ingredients

• 1 large lemon, cut into 1/4-inch rounds
• 4 medium shallots, cut into 1/2-inch slices
• 2 tablespoons sugar
• 3/4 cup extra-virgin olive oil, divided
• Fine sea salt and freshly ground black pepper
• 1/3 cup aged balsamic vinegar
• 2 tablespoons chopped fresh chives
• 2 teaspoons Dijon mustard

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.

Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.

Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.