Charred Lemon-Shallot Chutney
A vibrant condiment combining charred lemons and shallots with balsamic vinegar and Dijon mustard. This sweet-tart chutney features caramelized citrus and aromatic shallots, finished with fresh chives and extra virgin olive oil.
Ingredients
- •1 large lemon
- •4 medium shallots
- •2 tablespoons sugar
- •¾ cup extra-virgin olive oil
- •1 to taste salt and pepper
- •⅓ cup aged balsamic vinegar
- •2 tablespoons fresh chives
- •2 teaspoons Dijon mustard
Cooking Instructions
- 1.
Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.
5 min
- 2.
Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.
16 min
- 3.
Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.
10 min
