Tuesday, November 8, 2011

Roasted Lemon Chutney

I'm going to fill you in on a secret.  Or two.

1. Need to do well on an exam?  Get up several hours early.  Plan to spend those several hours studying.  Then...study for 30 minutes...give up...and go to the kitchen to whip something up.
-that's what I did this morning and I passed my Accounting exam with flying colors.  So there you have it.  It's proven.

2. Need to clean your house but don't really want to do all the work?  Make this lemon chutney.  It will make your house smell like you've been deep cleaning for hours.  Lemony fresh.
-Warning: I'm not sure how long the scent will last.  You may HAVE to clean at some point.  Or just make more lemon chutney.  It's up to you.

Roasted Lemon Chutney...
adapted from 101 Cookbooks
  • 1/4 cup finely chopped shallots
  • 3 small lemons
  • 1/4 cup olive oil, plus more for brushing
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 1 tablespoon dill 
1. . Soak the finely chopped shallots in a small bowl of water to reduce their strength a bit.  I didn't snap a picture of that...sorry!
 2. Preheat oven to 400° and line a baking sheet with parchment paper.
3.  Grab two of the lemons (leaving the third for later use) and cut off both ends.  Slice into 1/2 inch thick rounds and arrange on prepared baking sheet.

 4. Brush both sides of the lemons with olive oil.  I went for the pour method...not exactly "brushing" but it worked just fine.

 5. Roast lemons for 20-25 minutes turning every 10 minutes.  Keep a close eye on them making sure they don't get crisp...however, having a few brown spots is perfect.

 6. When your lemons are done, throw them into a food processor along with the shallots (that you've drained excess water off of).  Add 1 tablespoon of honey and pulse several times until the lemons are coarsely chopped.
7. Add juice from half of the other lemon and olive oil.  Pulse until it's smooth and creamy.
8. Generously salt and pepper.  Also, add more honey/lemon juice to taste.
9. Let sit for 2 hours (to let the flavors meld).  Add dill right before you serve.

 There are so many wonderful things you can do with this recipe!  I made a little roasted chicken panini slathered with the chutney (which was divine and highly suggested!) but you could do other things like:
  • Slather on a piece of toasted bread along with some spreadable goat cheese
  • a dollop stirred into brown rice
  • on top of a baked potato
  • add to a bowl of hot pasta
  • on a toasted english muffin topped with sauteed spinach
 Most of these scrumptious suggestions came from 101 cookbooks as well as the original recipe.  It's such a wonderful site!


  1. looks so good Em! Will you make some hot pepper jelly?!

  2. This looks so good Emilie! So throw the lemons in, peel and all? And did you use fresh or dried dill? I can't wait to try this!

  3. Lauren #1...yes I would love to make you some hot pepper jelly! And Lauren #2...lemon peel and all! Fresh dill would be wonderful but I had to use dried dill.


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