Pierre And Michel Troisgros's Zucchini Chutney

1. 1

   Thoroughly peel the lemons, discarding all the peel and the white pith.

2. 2

   Cut the lemons into thin slices and discard the seeds.

3. 3

   Combine all the ingredients in a small saucepan and bring to a boil.

4. 4

   Reduce the heat to medium and cook, covered, for one hour.

5. 5

   Stir the mixture from time to time to make sure it does not burn.

6. 6

   The chutney should have the consistency of a marmelade.

7. 7

   Serve as an accompaniment to grilled meats, fish or roast poultry.

8. 8

   The chutney is also good served cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.