Best 2 Ranys Tomato Meyer Lemon Chutney Recipes

**Rany's Tomato and Meyer Lemon Chutney: A Delightful Culinary Journey**

Indulge in a taste of culinary excellence with Rany's Tomato and Meyer Lemon Chutney, a vibrant and flavorful condiment that will tantalize your taste buds. Prepared with fresh tomatoes, succulent Meyer lemons, and a symphony of aromatic spices, this chutney offers a perfect balance of sweet, tangy, and savory flavors. Whether you're a seasoned chutney connoisseur or new to the world of these delectable spreads, Rany's Tomato and Meyer Lemon Chutney is sure to become a staple in your kitchen. Discover the versatility of this delightful chutney as you explore its various uses, from complementing cheese platters and grilled meats to adding a zesty twist to sandwiches and salads. Prepare to embark on a culinary journey like no other as you delve into the secrets behind this exceptional chutney.

Check out the recipes below so you can choose the best recipe for yourself!

MEYER-LEMON RELISH

Meyer-Lemon Relish image

With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin Gravlax.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h35m

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 Meyer lemons, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 small head fennel, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
2 teaspoons fennel seeds
Kosher salt
1/4 cup honey

Steps:

Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.

TOMATO-LEMON CHUTNEY

Tomato-Lemon Chutney image

Provided by Molly O'Neill

Categories project, side dish

Time 1h15m

Yield One cup

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons kosher salt
2 tablespoons, plus 2 teaspoons, sugar
1/2 cup water
1 lemon, cut across into 1/8-inch-thick slices, each slice quartered
3 medium ripe tomatoes
1 teaspoon olive oil
3 large shallots, peeled and thinly sliced
1 teaspoon balsamic vinegar
Freshly ground pepper to taste

Steps:

Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 478 milligrams, Sugar 14 grams

Tips:

Select ripe and flavorful tomatoes: Use ripe, juicy tomatoes for the best flavor. If you can, use homegrown or farmers' market tomatoes.
Use a variety of citrus: This recipe calls for Meyer lemons, but you can also use regular lemons, oranges, or grapefruits. For a sweeter chutney, use more oranges or grapefruits.
Add some heat: If you like spicy chutney, add a teaspoon or two of minced jalapeño or serrano pepper.
Don't overcook the chutney: The chutney should be cooked until it has thickened and the tomatoes have softened, but don't overcook it or it will lose its fresh flavor.
Let the chutney cool before serving: The chutney will thicken as it cools. Let it cool for at least 30 minutes before serving.

Conclusion:

Rany's Tomato-Meyer Lemon Chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for serving with grilled chicken or fish, roasted vegetables, or even just on a cheese platter. The chutney is also a great gift idea for friends and family. With its bright flavor and beautiful color, it's sure to be a hit with everyone who tries it.