Charred Lemon-Shallot Chutney

Name: Charred Lemon-Shallot Chutney
Yield: 4 servings
Ingredients: 1 1 large lemon, cut into 1/4" rounds; 1 4 medium shallots, cut into 1/2" slices; 1 2 tablespoons sugar; 1 3/4 cup extra-virgin olive oil, divided; 1 Fine sea salt and freshly ground black pepper; 1 1/3 cup aged balsamic vinegar; 1 2 tablespoons chopped fresh chives; 1 2 teaspoons Dijon mustard

From the kitchen of Carly

Broiled lemon and shallots caramelize under intense heat, turning sweet and deeply complex. The char mellows the citrus bite while the balsamic and Dijon add tangy depth. Spoon this condiment over roasted vegetables, grilled fish, or rich cheeses.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large lemon, cut into 1/4" rounds
14 medium shallots, cut into 1/2" slices
12 tablespoons sugar
13/4 cup extra-virgin olive oil, divided
1Fine sea salt and freshly ground black pepper
11/3 cup aged balsamic vinegar
12 tablespoons chopped fresh chives
12 teaspoons Dijon mustard

Instructions

Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.
Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.
Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.