Moroccan Lemon Chutney

A chewy, zesty chutney to go with all sorts…

Serves: 4
Duration: 20 mins
Difficulty: Very easy

Ingredients

• 2 preserved lemons
• 100ml runny honey
• 1 bay leaf

Method

Rinse the Preserved Lemons under cold water for a few minutes to get rid of excess brine. Chop the Lemon into thin wedges. Warm the runny honey with the bay leaf and add the chopped lemon, cook over a medium heat until you get a chewy, sweet, salty, lemony chutney – perfect with charred vegetables, a mean curry or tagine.