Name: Charred Lemon-Shallot Chutney
Yield: Makes 1 3/4 cups
Ingredients: 1 large lemon, cut into 1/4" rounds; 4 medium shallots, cut into 1/2" slices; 2 tablespoons sugar; 3/4 cup extra-virgin olive oil, divided; Fine sea salt and freshly ground black pepper; 1/3 cup aged balsamic vinegar; 2 tablespoons chopped fresh chives; 2 teaspoons Dijon mustard

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The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

Recipe information

Yield
Makes 1 3/4 cups

Ingredients

1 large lemon, cut into 1/4" rounds

4 medium shallots, cut into 1/2" slices

2 tablespoons sugar

3/4 cup extra-virgin olive oil, divided

Fine sea salt and freshly ground black pepper

1/3 cup aged balsamic vinegar

2 tablespoons chopped fresh chives

2 teaspoons Dijon mustard

Preparation

Step 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.
Step 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.
Step 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.

TagsChutney Condiment Lemon Citrus Fruit Shallot Vegetable Dinner Dairy Free Vegan Vegetarian Gluten Free Nut Free Make Ahead Broil Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes