Roasted Lemon Chutney Recipe

Lemon chutney is a great condiment for any dish. Whether it's used as a dip or a topping, this simple yet flavorful sauce is perfect for adding flavor and palatibility. In this recipe, we'll show you how to make roasted lemon chutney, using fresh lemon juice and a few simple spices. With just a few minutes of preparation, you'll have a jar of delicious chutney that will add plenty of flavor to any dish. Ready to give it a try? Let's get started!

Roasted Lemon Chutney

Molly notes that because you use whole lemons here for this roasted Lemon chutney, 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.

Ingredients

• ¼ cup / 1 oz / 30g finely chopped shallots
• 3 small lemons (4 to 5 oz each)
• ¼ 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

Directions

• Heat the oven to 400F / 205C with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.

• Soak the shallots in a small bowl of cold water to reduce their strength a bit.

• Set one of the lemons aside to use later. Slice about ¼-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 ½-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.

• Roast the lemons, turning every 10 minutes, until they are very tender with just a few spots of brown, 20 to 25 minutes. Don't let the lemons crisp, and keep an eye on the bottoms, which tend to brown before the tops. Set aside until cool enough to handle.

• 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 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 ¼ 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 ½ cups.

Prep time: 5 min - Cook time: 30 min

Roasted Lemon Chutney Recipe

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Prep Time 5 mins

Cook Time 30 mins

Ingredients

  

• ¼ cup / 1 oz / 30g finely chopped shallots
• 3 small lemons 4 to 5 oz each
• ¼ 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

Instructions

 

• Heat the oven to 400F / 205C with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.
• Soak the shallots in a small bowl of cold water to reduce their strength a bit.
• Set one of the lemons aside to use later. Slice about ¼-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 ½-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.
• Roast the lemons, turning every 10 minutes, until they are very tender with just a few spots of brown, 20 to 25 minutes. Don't let the lemons crisp, and keep an eye on the bottoms, which tend to brown before the tops. Set aside until cool enough to handle.
• 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 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 ¼ 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 ½ cups.

This is a simple yet delicious Lemon chutney recipe that you can serve with your favorite rotis, breads, pastas or desserts.
If you love lemon then do try this recipe right away. And if not, perhaps next time!

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