- 1
- 5 mins
- 35 mins
Ingredients
- 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
Preparation
Step 1
, was eagerly anticipated by yours truly (and many of you, I'm sure). Her Roasted Apple Sauce jumped out at me immediately, and I was all set to make it.
I slathered the chutney on thick slabs of toasted bread with a good amount of whipped goat cheese - that's what you see in the photos. But really, there are so many other things you can do with it. A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried/poached egg and a touch of soy sauce. Or incorporated into a hot pasta bowl. Or, inside a savory crepe. Or, tossed with hot roasted potatoes, or baked potatoes. You get the idea. It's super versatile, and I hope you like it as much as I did - thank you Molly :)!
Heat the oven to 400F / 205C with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.
Set one of the lemons aside to use later. Slice about 1/4-inch off both ends of the remaining lemons and discard (this part is mostly pith which can make the chutney too bitter). Slice the lemons into 1/2-inch-thick rounds (see photo), and use the tip of a knife to remove any seeds. Arrange the lemons on the baking sheet and brush with a bit of olive oil. Turn and coat the second side with oil.
Transfer the lemons to a food processor fitted with the chopping blade. If there are any juices (not burned or blackened) on the baking sheet, add these. Molly notes there frequently aren't any, which was my experience as well. Drain the onions or shallots, shaking off any excess water, and add to the processor. Add the honey and pulse several times until the lemons are coarsely chopped. Add the juice from half the remaining lemon and the 1/4 cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly smooth and creamy, with just a few lemon chunks. Season generously with salt and pepper and more lemon juice or honey to taste. Keep tweaking until it really tastes great to you. For example, if it's too tart for you, just keep sweetening a bit at a time. Transfer to a small bowl and let sit for at least 2 hours to let the flavors meld. Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature.
Makes about 1 1/2 cups.
the next time life gives me lemons, i will make chutney.
I really love the sound of this. Roasted lemon chutney sounds so unusual, but so delicious too as I absolutely adore lemons. Obviously this recipe was calling out to you to make it, and I am so glad you did. I am going to try this too. Thank you for sharing! :D
I love to put preserved lemons on everything, and I imagine this lemon chutney has a similar appeal. I do like the idea of honey mixed in for a bit of sweet depth. Love the beach pictures- so grey and moody!
That sounds good - but to me (British) it's not a chutney! I think that what I call chutney you'd call pickle; I'm not sure what I would call your recipe, other than delicious...... I'm about to make jam and lemon curd and if I have a lemon or two over, I might have a go at this.
It is incredible how each and every of your recipe inspires me to run to the kitchen. They all end up in bookmarks, and when I make them, they always become regular.
I love anything with lemons in it but wouldn't have thought of a chutney. Your pretty photo of the cheese- and chutney-slathered bread really makes me want to try it. We have Molly's Braising book but haven't used it enough. Too many cookbooks. :) We'll have to get it out. It's the perfect weather here--0 this morning.
Heather (Heather's Dish)
This sounds great - I wonder if it could be canned? It has plenty of acid... any ideas? It would make such a lovely Christmas gift!
I would like to make this but don't have a food processor--would you recommend lots of chopping by hand, or using an immersion blender?
I'm a total lemon freak. Give me lemon over chocolate, any day. I have to make this soon!
What a gorgeous trip, makes me miss Northern California (born and raised Sunset kid living abroad). I've always heard great things about Molly Steven's books, it sounds like I finally really need to get ahold of one!
Lovely photos, looking forward to seeing more! The chutney looks wonderful, and I think on thick slices of toasted bread with whipped goat cheese would be my preferred way of eating it, too (although on pasta sounds delicious, as well). Chutney always sounded complicated and difficult to make, but this recipe is simple! Thank you!
What an excellent idea if you don't have the patience to make preserved lemons. I know it's not the same concept but the flavors would definitely be in the same realm. Yum!
This looks great. How would you make it if you don't have a large food processor? Living in NYC I don't have room. I have a mini processor I could use. But I wonder how chopping, or maybe a blender, would work. Thanks.
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