Roasted Lemon Chutney
Remember that chutney recipe I pointed you to last post?
Well, here are the lemons after some light roasting:
Brushed with olive oil and look how lovely.
These guys went straight into a food processor along with a healthy amount of coconut oil, some minced shallots, shredded thai basil, lemon verbena, and lots and lots of good raw spring blossom honey from Manheim, PA.
I kept the chutney thick and solid, because I was planning on mixing it with other sauces and liquids. Here’s the finished product with some fleur de sel and lemon verbena atop:
Now that’s going to be used in a few things, so your going to be seeing more of it. It was tart and delicious, with a bright, clean finish that almost made one wince, like the waiter whipping the tablecloth off your table while you were dining off it.
Have a good dinner, Philadelphia!
-R
What I Made Today 