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Pierre And Michel Troisgros's Zucchini Chutney



Thoroughly peel the lemons, discarding all the peel and the white pith.
Cut the lemons into thin slices and discard the seeds.
Combine all the ingredients in a small saucepan and bring to a boil.
Reduce the heat to medium and cook, covered, for one hour.
Stir the mixture from time to time to make sure it does not burn.
The chutney should have the consistency of a marmelade.
Serve as an accompaniment to grilled meats, fish or roast poultry.
The chutney is also good served cold.