More about lemons

I opened a jar of apricot-lemon chutney from the storage shelf this week, and am again pleasantly baffled at the way it tickles the taste buds. It has whole chunks of lemon peel that melt quite pleasantly in the mouth (reminds me of the what the preserved lemons will taste like when I get round to opening the bottle), and it works particularly well with cheese. Nice color too — a rich yellowy apricot orange — unlike the average chutney which is often boiled to brown.  Definitely one to put on the list for next year, although I admit it might taste better with a little more of an add-spice kick.

Memo to self: be brave, buy fresh chili and add generously where appropriate. What’s the worst thing that can happen after all?

Rating: 4 (out of 5). It gets an extra half point for that wonderful lemon taste, loses it again for not quite having enough of a kick.


  1. Patricia said

    I’m going to respectfully disagree with your ranking. I LOVED this chutney, especially its ultra-lemony after taste. More spices would just take away from the apricot and lemon flavours. More importantly, a 12-year-old to not only enjoyed it but asked for more!!

    I’m giving it a 4.5 out of 5

  2. You know, this is a whole new side of Janet that I never knew about! Janet-at-School never ever, to my certain knowledge, discussed a recipe!

    Neither did I. Please can I have the chutney recipe?!

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