My Lemon Chutney was inspired by delicious and light couscous salad created by chef Sebastian, which I ate few weeks ago at The Bella Luce Restaurant in Guernsey. This diverse condiment can be served with salads, fish, chicken, rich, red meats and cheese boards. Lemon Chutney is sweet & sour and a small teaspoon goes a long way. Seb’s chutney was really delicious and I couldn’t have enough of it, but me being me… I just had to adapt it to my garlic loving tongue. So I did!
Some years back I used to work at The Bella Luce Hotel and Restaurant. It really is great to come back for a glass of wine or a meal. The discreetly elegant, yet unimposing decor, which I always loved, palate caressing food and the high standards of service have not changed. I will always treasure the memories of the fantastic work experience Bella gave me and the precious friendship of some very talented, passionate and full of integrity people, like chef Sebastian. Well done on maintaining two rosettes Seb!! Please, please, don’t go bananas with me for twisting your chutney recipe!
Lemon Chutney works with meat, fish, salads, cheeseboard & in sauces
My Lemon Chutney takes about an hour and a half to make and will keep in the fridge for about 2 weeks. Although it is easy, one pan recipe, if is worth to take an extra care when it comes to preparation of lemons. To keep the bitterness out of the Lemon Chutney, remove and discard all the white pith. I find that (after removing the zest with a vegetable peeler) cutting each lemon in half makes the task easier. Place each half of the lemon face down on the chopping board and then, going around the lemon half, slice the pith off with a small sharp knife.
You will be impressed how many dishes this simple Lemon Chutney recipe can complement.
Please, do let me know what dishes it tasted best to you with.
- 12 lemons
- 250 g sugar
- 1 tbsp salt
- 60 g golden raisins
- 80 ml white wine vinegar
- 3 garlic cloves - minced
- 1 tbsp fresh ginger - grated
- 1 tsp fresh horseradish - grated
- 1 tsp white pepper
- Wash all lemons and using a vegetable peeler remove the zest, reserve 3 lemons for later.
- Cut 9 lemons in half and remove as much of the white pith as possible: place each half of the lemon face down on the chopping board and then, going around the lemon half, slice the pith off with a small sharp knife.
- Now dice lemons and discard any seeds.
- Squeeze juice of the remaining 3 lemons into a 1 liter pan, discard remnants.
- Add all the remaining ingredients into a pan and gently stew for 50 minutes.
- Let the chutney cool to the room temperature. Store in the fridge in the airtight container for up to 2 weeks