Roasted orange chutney
Roast
Roasting
A while back, I saw a recipe for roasted lemon chutney that Heidi had posted on 101 cookbooks. I was intrigued by the concept, but decided that I wanted to take it my own direction and try making roasted orange chutney. I had a very distinct mental flavor image of what I wanted it to be like, with a lot of the bittersweetness that I love in marmalade but with a whisper of piquancy and a good wallop of savory flavors too. So, here's what I created. I find it highly addictive for spreading on all sorts of things including fish and vegetables. I've been eating it for lunch spread onto grilled cheese with either sharp cheddar or goat cheese, which is spectacular. And, perhaps even better, try roasting really thick rounds of sweet potato (or beet) until caramelized on the outside and tender on the inside, then top with a good swipe of chevre and a scoop of this chutney. I just made my way through 3 sweet potatoes this way. Myself.
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