This is lovely way to use up excess organic lemons which are prolific when in season in Queensland.
- 1/2 cup finely chopped shallots or onions
- 6 small organic unwaxed lemons (scrub the skin of non-organic lemons with a little soapy water)
- 1/2 cup extra-virgin olive oil, plus extra for brushing
- 2 Tbs honey, or more to your taste
- Sea or Himalayan salt & freshly ground pepper
- 4 Tbs chopped basil or mint
Heat the oven to 179C with the rack in the centre
Line a baking tray with parchment paper
Soak the shallots in a small bowl of cold pure water to reduce their strength
Set one of the lemons aside for later use.
Slice the ends of the lemons and discard
Slice the lemons into 1/2 inch thick rounds and remove any seeds using the tip of your knife Arrange slices on the baking tray and brush with a little olive oil
Turn and coat the second side with oil
Roast the lemons, turning after 10 minutes until they are very tender and lightly browned; avoid letting them crisp or brown too much on the bottom
Set aside to cool slightly
Transfer the lemons and juices to a food processor
Drain the shallots and add to the processor bowl
Add the honey and pulse several times until coarsely chopped
Add the juices from the remaining lemon and the 1/4 cup of olive oil
Continue pulsing until the chutney is fairly smooth and creamy
With just a few lemon chunks
Season to your taste with salt and pepper if needed; add more lemon or honey if needed to increase or reduce tartness
Transfer to a small bowl and sit for 2 hours to allow the flavors to meld
Stir in the basil or mint just prior to serving at room temperature with fish or poultry
Makes about 1 1/2 cups
Adapted from ‘all about roasting- Molly Stevens’.
Jillaine is passionate about Traditional FOOD AS MEDICINE. She lives on an organic farm in Cygnet Tasmania.