Meyer Lemon Chutney

Photo by Michael Piazza / Styled by Catrine Kelty

Chutneys, like so many Indian foods, are as British today as tea and toast. Their sweet-and-sour nature makes them an ideal accompaniment to rich meats, and the Meyer lemons’ acidity and lightness make this one terrific with fish as well.

Makes 3–4 (8-ounce) jars

8–10 Meyer lemons
2 cups brown sugar
1 tablespoon kosher salt
¾ cup white wine vinegar or champagne vinegar
½ teaspoon ground cardamom
1 teaspoon yellow mustard seeds
¼ teaspoon freshly ground black pepper
3 bay leaves

With a sharp knife or vegetable peeler, remove lemon peel in wide strips. Carefully remove as much white pith as you can and discard. You will be left with about 1 cup of zest. Julienne and set aside.

Supreme the lemons: Over a bowl, remove lemon sections with a sharp paring knife, cutting carefully along the membrane, collecting juice in a bowl and avoiding seeds. Strain juice from pulp, leaving about ½ cup juice and ½ cup pulp.

Discard pulp. In a medium saucepan, combine sugar, salt, vinegar and lemon juice. Add lemon sections and zest, cardamom, mustard seeds and bay leaves. Bring to a boil and reduce heat to low.

Simmer 5–10 minutes for a loose, spreadable chutney or up to 20 minutes for a stickier spread. Transfer immediately to jars and refrigerate.

This recipe appeared in the Winter 2021 issue as part of a larger story on Potted Meats and Preserved Fish.