Roast Lemon Chutney

To save my hips from the fallout of demolishing a lemon chia loaf I was scrambling for ideas to use up the lemons in the fridge.  Perfectly timed, I read this post by 101 Cookbooks and was intrigued by the thought of roasting lemons - not something which springs to mind readily when the word 'roast' is mentioned.

Heidi suggests using it as a topping to toast slathered with whipped goats cheese, folded into pasta, with potatoes, in a crepe... many variations to try!  I can confirm the toast option is a good one, and I think I'll try it with fish, wilted greens and brown rice this week for dinner.

I was almost (very rare for me) 100% faithful to the recipe, adding extra mint, less lemon juice (my lemons were very juicy after roasting) and only adding a very finely chopped birds eye chili at the end for a bit of umph.

Delicious!

Roasted Lemon Chutney

1/4 cup finely chopped red onions or shallots
3 small lemons
1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
1 tablespoon honey, plus more to taste
kosher or sea salt and freshly ground black pepper
2 tablespoons chopped basil or mint

Heat the oven to 205C with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.

Soak the onions or shallots in a small bowl of cold water to reduce their strength a bit.

Set one of the lemons aside to use later. Slice about 1/4-inch off both ends of the remaining lemons and discard (this part is mostly pith which can make the chutney too bitter). Slice the lemons into 1/2-inch-thick rounds (see photo), and use the tip of a knife to remove any seeds. Arrange the lemons on the baking sheet and brush with a bit of olive oil. Turn and coat the second side with oil.

Roast the lemons, turning every 10 minutes, until they are very tender with just a few spots of brown, 20 to 25 minutes. Don't let the lemons crisp, and keep an eye on the bottoms, which tend to brown before the tops. Set aside until cool enough to handle.

Transfer the lemons to a food processor fitted with the chopping blade. If there are any juices (not burned or blackened) on the baking sheet, add these. Drain the onions or shallots, shaking off any excess water, and add to the processor. Add the honey and pulse several times until the lemons are coarsely chopped. Add the juice from half the remaining lemon and the 1/4 cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly smooth and creamy, with just a few lemon chunks. Season generously with salt and pepper and more lemon juice or honey to taste. 

Transfer to a small bowl and let sit for at least 2 hours to let the flavors meld. Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature.

Makes about 1 1/2 cups.

Heidi's Notes:

Wash any waxy residue from the lemon skins with warm soapy water

There may not be any juices left on the baking tray after roasting

Tweak the chutney until it tastes perfect for you - sweeten, add more lemon juice etc