Rany’s Tomato-Meyer Lemon Chutney

2019-06-02
  • Yield : 3 half-pint jars
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 2 Tbsp safflower oil
  • 2 oz garlic, finely minced
  • 1-1/4 lb fresh, ripe roma tomatoes, or 2 c. crushed tomatoes
  • 1 tsp kosher salt
  • 3 fresh cayenne peppers, minced, or 1/2 tsp chili pepper flake
  • 1 bay leaf
  • 1 c. freshly squeezed lemon juice
  • 1/2 c. sugar
  • 1 small meyer lemon, chopped finely, skin on but seeds and pith removed

Method

Step 1

Heat the oil in a large skillet over medium heat. Gently saute the garlic until fragrant; do not brown. Add the salt, peppers, bay leaf and tomatoes and give a good stir. Turn up the heat and simmer for 12-15 minutes, until the skins start to separate from the tomatoes. Add the lemon juice and the sugar, and reduce the heat. Keep the mixture at a low, murmuring simmer, stirring occasionally, for about 40 minutes. When the liquid is reduced and thickened, add the lemons and remove from heat. Remove bay leaf. If canning, ladle into hot jars and process by normal water bath methods.

Leave a Reply

Your email address will not be published. Required fields are marked *