Roasted Lemon Chutney
Ingredients
-
¼
cup
finely chopped shallots
-
3
small
lemons (4 to 5 oz each)
-
¼
cup
extra-virgin olive oil
-
1
tablespoon
honey
-
to taste
kosher or sea salt
-
to taste
freshly ground black pepper
-
2
tablespoons
chopped basil or mint
Instructions
- Preheat the oven to 400°F (205°C) and prepare a baking sheet.
- Soak the shallots in cold water to reduce their strength.
- Prepare the lemons by slicing off the ends and then slicing them into rounds.
- Arrange the lemon slices on the baking sheet and brush with olive oil.
- Roast the lemons for 20 to 25 minutes, turning occasionally, until tender.
- Transfer the roasted lemons to a food processor and add the drained shallots and honey.
- Pulse until coarsely chopped, then add lemon juice and olive oil, blending until smooth.
- Season with salt, pepper, and additional honey or lemon juice to taste.
- Let the chutney sit for at least 2 hours to meld flavors, then stir in fresh herbs before serving.
Nutrition Facts (estimated)
Servings
7
Calories
97
Total fat
8g
Total carbohydrates
8g
Total protein
1g
Sodium
2mg
Cholesterol
0mg
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