Lemons have been my latest obsession. lemonslemonslemons. I LOVE LEMONS. They are amazing in savory to sweet food, a little sprinkle of zest or squeeze of fresh juice and your dish is transformed from average to extraordinary.
With this chutney you can throw a dollop on top of rice, or vegetables, BUT it is best over some goat cheese on toast.
Lemon Chutney with Red Radish – adapted from 101 cookbooks
1/4 cup finely chopped white onion (or shallot)
3 small lemons, sliced
1/4 cup olive oil + more for brushing
1 tbsp honey (to taste)
1/4 cup finely chopped radishes
sea salt and black pepper to taste
fresh herbs – I used sage, but basil and/or mint would be great if you have
Preheat the oven to 400 degrees. Slice 2 of the lemons about half an inch thick, remove seeds with the tip of a knife. Discard the thick white parts at either end of the lemons. Brush both sides with olive oil and bake for 20-25 minutes, turning every ten minutes or so until they get tender. You don’t want them to begin to brown. Set these aside to cool. If you want less of an oniony taste you can soak the onion or shallot in a bowl of cool water for a few minutes. Add the cooked lemons to the bowl of a food processor with the onions (drained if in water), and honey. Pulse till coarsely chopped and then add half of the juice from the remaining lemon. Continue pulsing until you have your desired chutney consistency. Season with salt and pepper and add more honey or lemon juice to taste as needed. At the end you can pulse in the radish, I didn’t blend these in too thoroughly to add a bit of a crunch. Let sit or refrigerate for a couple hours. Add some herbs right before serving.