Cherry and Roasted Lemon Chutney

Ingredients

• Marinated cherries 1⅕ kg
• Lemon 4 pieces
• Olive Oil 0 fl oz
• Spanish onions 2 heads
• Honey 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Line two baking sheets with parchment paper. Cut off the tops and ends of the lemons, then slice each lemon into five or six thick rounds, removing the seeds.

Step 3

Arrange the lemon slices on the baking sheet, drizzle with olive oil, and season with salt and pepper.

Step 4

Place in a preheated oven at 390°F for 15–18 minutes until the lemons become softer.

Step 5

Spread the cherries on the baking sheet and roast for another 20 minutes. The lemons should dry out slightly, and the berries should caramelize.

Step 6

Slice the onion into thin rings.

Step 7

Sauté the onion in olive oil with a pinch of salt until it caramelizes (be careful not to let the onion burn!). This will take about 10 minutes.

Step 8

Allow the lemons and cherries to cool slightly, then mix with the onion and blend in a blender until it reaches a puree consistency with some chunks.

Step 9

Add honey, a little olive oil, and a pinch of salt and pepper.

Step 10

Transfer to sterilized jars, cover with lids, and store in the refrigerator.