Best 9 Lemon Chutney Recipes

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY

Steps:

• Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
• Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.

TOMATO-LEMON CHUTNEY

Steps:

• Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
• Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
• Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.

LEMON CHUTNEY

Steps:

• Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
• Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
• Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
• The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
• Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
• Ladle into warm sterilized pint jars.
• Hot water bath process 10 minutes.

PAN SEARED MAHI-MAHI WITH PRESERVED LEMON-TOMATO CHUTNEY THAI BASIL-SHIITAKE ORZO

Steps:

• On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.
• In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
• PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.

RANY'S TOMATO-MEYER LEMON CHUTNEY

Steps:

• 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.

LEMON RICE WITH COCONUT CHUTNEY

Steps:

• Lemon Rice: Cook the rice with required amount of salt and cool.
• The grains should be separate.
• In a wok heat the oil.
• When hot, put in the mustard seeds and lower the heat.
• When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
• Take off the heat.
• Add the cooled rice.
• When cool, add the juice of two lemons.
• Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
• Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
• Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
• In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
• When the seeds splutter, take off heat and pour over coconut paste.
• Add salt to taste.
• Serve with the Lemon Rice.

CRANBERRY, GINGER AND LEMON CHUTNEY

Steps:

• 1. Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds. Dice the lemon into 1/4 inch pieces. 2. In a medium nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard and salt. Bring to boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. The chutney can be prepared up to 1 week ahead, covered tightly and refrigerated. 3. Remove the cinnamon stick just before serving. Serve at room temperature.

LEMON AND MUSTARD SEED CHUTNEY

Steps:

• Place chopped lemons in bowl and sprinkle with salt.
• Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
• In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
• Place pan over high heat and bring to a boil.
• Reduce heat to low, cover and simmer for 50 minutes.
• ,or until lemons are soft.
• Remove pan from heat.
• Ladle chutney into clean, warm jam jars.
• Seal and label, store in cool dark place until ready to use.

LEMON CHUTNEY CHICKEN

Steps:

• Mix sauce ingredients together.
• Pour over chicken.
• Bake in 180 C oven for 1 hour.