A simple, uncooked condiment. Intense. Great with roasted anything. You can tailor this chutney to the dish you’re serving–dill for salmon, mint for lamb, sage for chicken, thyme for pork…Add a few tablespoons to some oil or mayo and you’ve got a delicious salad dressing…Stir into some melted butter and drizzle over steamed veggies…If the chutney is a bit too strong-tasting for you, mix in more olive oil before serving.
2 organic lemons, washed
1 T salt
1 T sugar
2 T extra-virgin olive oil
2 T roughly or finely chopped fresh herb, your choice
1. Quarter or slice lemons. Remove all seeds. Place lemons, salt, and sugar in the bowl of a food processor. Pulse a few times. Remove cover and check for any seeds that may have eluded you. Process until finely chopped, stopping to scrape down the bowl a few times. Add the olive oil and process to a purée, again stopping to scrape down the bowl. Remove to a bowl. Stir in chopped fresh herb. Use immediately or store in the refrigerator.