Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Roasted Meyer Lemon and Shallot Chutney, with just a touch of sea salt.
Intensely flavored lemon chutney, inspired by my mother's recipe for mango chutney.
Because you can never have too much chutney.
Roasted lemons pulsed with shallots and herbs make for a hauntingly tangy condiment. Via 101 Cookbooks.
Delicious and easy, this chutney is a testament to the fact that using fresh, high quality ingredients will always net you stellar results. Rany took second prize with this recipe at the Eat Real Fest pickle contest in August.
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