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Saturday, April 20, 2013

Roasted Lemon Chutney


This chutney is my take on Molly Steven's Roasted Lemon Chutney.

I add rosemary and use ghee (clarified butter) instead of olive oil to roast the lemons because they require a hot oven and unsaturated fats like olive oil are easily damaged by high temperatures. Eating damaged fats can damage cells and DNA in our bodies.

If you don't have ghee, try making it yourself or substitute coconut oil.

This versatile condiment can be made to order but it's best prepared at least a day ahead, to give the flavors time to develop. Serve it with fish, poultry, pork, or grilled or roasted vegetables.

3 medium organic lemons
3 tbsp ghee
1/4 cup finely chopped red onion
1 tsp freshly grated ginger
1 tsp finely chopped fresh rosemary
1/4 cup cold-pressed olive oil
1 tbsp honey
Sea salt
Freshly ground pepper

Preheat the oven to 400F.

Trim the ends off two of the lemons, remove any seeds, and cut them into 1/2-inch thick slices.

Line a sheet pan with aluminum foil and place it on the stove top over low heat. Add the ghee and, once it has melted, turn off the heat. Drag the lemon slices through the melted ghee until they are coated on both sides. Arrange them in a single layer on the baking sheet and transfer it to the oven.

Roast the lemon slices for 10 minutes, then flip them over. Roast for 10 minutes more, then flip them over again. Roast them for another 5 to 10 minutes, until they start to caramelize or turn brown. Remove them from the oven and set them aside to cool.

Once cool, add the lemon slices to a food processor along with the onion, ginger, rosemary, honey, salt, and pepper. From the remaining lemon, add two tablespoons of freshly squeezed lemon juice. Mix until the lemons and onions are finely chopped but it isn't completely smooth.

Transfer the lemon mixture to a bowl. Stir in the rosemary and taste for seasoning. Make any necessary adjustments, adding more salt, lemon juice, or ginger to suit your palate.

Set the lemon chutney aside at room temperature for one hour, stir it again, then transfer it to the fridge until you're ready to eat it. The chutney can solidify in the fridge, so allow it to come to room temperature before you serve it.

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