Cherry and Roasted Lemon Chutney
Sauces and Marinades | Indian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
20
Description
This recipe will yield approximately 900 ml of chutney.
Ingredients
- Marinated cherries - 1⅕ kg
- Lemon - 4 pieces
- Olive Oil - 1 fl oz
- Spanish onions - 2 heads
- Honey - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Transfer to sterilized jars, cover with lids, and store in the refrigerator.
Step 2
Line two baking sheets with parchment paper. Cut off the tops and ends of the lemons, then slice each lemon into five or six thick rounds, removing the seeds.
Step 3
Arrange the lemon slices on the baking sheet, drizzle with olive oil, and season with salt and pepper.
Step 4
Place in a preheated oven at 392°F for 15–18 minutes until the lemons become softer.
Step 5
Spread the cherries on the baking sheet and roast for another 20 minutes. The lemons should dry out slightly, and the berries should caramelize.
Step 6
Slice the onion into thin rings.
Step 7
Sauté the onion in olive oil with a pinch of salt until it caramelizes (be careful not to let the onion burn!). This will take about 10 minutes.
Step 8
Allow the lemons and cherries to cool slightly, then mix with the onion and blend in a blender until it reaches a puree consistency with some chunks.
Step 9
Add honey, a little olive oil, and a pinch of salt and pepper.
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