a bit ago. It was very nice and tart. The next time I make it, I will up the ginger by at least 50% and cut back a bit on the shallot.
Meyer Lemon Cherry Chutney
makes about 3/4 cup
4 small lemons (about 8 ounces/220 grams)
1 teaspoon coarse salt
1 tablespoon extra virgin olive oil
1 shallot, minced (about 1/3 cup)
1/4 teaspoon chili flakes
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
pinch cloves
1/3 cup lightly packed brown sugar (1/4 cup if using Meyer lemons)
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1/4 cup dried unsweetened sour (also labeled "tart") cherries or raisins, roughly chopped
Zest the lemons, avoiding the pith (white part). Cut away the pith and discard as if to prepare a lemon for segments (following steps 1-3 of the suprême method.) Pick out any seeds. Roughly chop the flesh. Transfer the zest and the flesh to a glass or ceramic bowl and combine with the salt. Set aside for at least an hour.
In a small sauce pan, heat the oil over medium low heat and add the shallot and chile flakes and sauté until softened, about 3 minutes. Add the ginger, coriander, and cloves and cook for 1 to 2 minutes. Add the salted lemon mixture and cook for another minute. Pour in the sugar, vinegar and lemon juice. Bring the mixture to a boil then immediately lower the heat so that the mixture is barely simmering. Stir and cook gently for about 30-40 minutes, stirring in the cherries after about 20 minutes. The mixture is done when it has thickened almost to the consistency of jam.
Let the mixture cool, then spoon into a sterile 6-ounce jar to keep in the refrigerator for up to a month, or serve within 3 days. Chutney can also be canned following proper canning techniques.
http://www.thekitchn.com/recipe-meyer-le-163834
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=181764
Meyer Lemon Cherry Chutney
makes about 3/4 cup
4 small lemons (about 8 ounces/220 grams)
1 teaspoon coarse salt
1 tablespoon extra virgin olive oil
1 shallot, minced (about 1/3 cup)
1/4 teaspoon chili flakes
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
pinch cloves
1/3 cup lightly packed brown sugar (1/4 cup if using Meyer lemons)
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1/4 cup dried unsweetened sour (also labeled "tart") cherries or raisins, roughly chopped
Zest the lemons, avoiding the pith (white part). Cut away the pith and discard as if to prepare a lemon for segments (following steps 1-3 of the suprême method.) Pick out any seeds. Roughly chop the flesh. Transfer the zest and the flesh to a glass or ceramic bowl and combine with the salt. Set aside for at least an hour.
In a small sauce pan, heat the oil over medium low heat and add the shallot and chile flakes and sauté until softened, about 3 minutes. Add the ginger, coriander, and cloves and cook for 1 to 2 minutes. Add the salted lemon mixture and cook for another minute. Pour in the sugar, vinegar and lemon juice. Bring the mixture to a boil then immediately lower the heat so that the mixture is barely simmering. Stir and cook gently for about 30-40 minutes, stirring in the cherries after about 20 minutes. The mixture is done when it has thickened almost to the consistency of jam.
Let the mixture cool, then spoon into a sterile 6-ounce jar to keep in the refrigerator for up to a month, or serve within 3 days. Chutney can also be canned following proper canning techniques.
http://www.thekitchn.com/recipe-meyer-le-163834
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=181764