Parsley Burnt Lemon Chutney
This chutney is a rich, creamy, thick, herby blend seasoned with loads of garlic and savory lemon pulp resulting from searing the lemon. Try slathering it on French bread and topping with slices of boiled potatoes and green olives for an open-face sandwich. Active time: 10 minutes | Total time: 30 minutes
6 servings (makes 3⁄4 cup)
Storage Notes: The chutney can be refrigerated in an airtight container for up to 2 weeks.
Where to Buy: Fresh Thai chiles can be found at Asian markets.
2 tablespoons vegetable oil, divided
1⁄2 lemon
1 fresh red Thai chile pepper (may substitute 1 serrano or jalapeño chile pepper), stemmed, seeded and thinly sliced
8 large cloves garlic
1 cup fresh flat-leaf parsley leaves
1⁄2 cup (2 3⁄4 ounces) pepitas
1⁄4 teaspoon table salt or fine sea salt
Water, as needed
To a medium skillet, add 1 tablespoon of vegetable oil and place the lemon, cut side down, in the oil. Scatter the chile and garlic around the lemon. Set the heat to medium and sear the lemon, without moving, while stirring the chile and garlic often to prevent burning, until the lemon starts to blacken on the bottom, about 10 minutes; the chile will have turned pale green with brown patches, and the garlic will start to shrivel and darken. Remove from the heat and let cool for about 5 minutes.
Once the lemon has cooled to the touch, squeeze and scoop out all the pulp into a bowl. Some of the juice will have thickened and combined with the pulp; discard the lemon rind.
Transfer the garlic-chile mixture and the lemon pulp to the pitcher of a blender, and add the parsley, pepitas, the remaining 1 tablespoon of oil and the salt. Blend the mixture until ground to a fine paste. If the ingredients are too thick to begin blending, add a little water, 1 tablespoon at a time, to facilitate. Transfer to a lidded container and use right away, or refrigerate until needed.
Nutrition information per serving (2 tablespoons) | Calories: 115; Total Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 107 mg; Carbohydrates: 4 g; Dietary Fiber: 2 g; Sugar: 1 g; Protein: 4 g