Instant Pot Meyer Lemon Chutney packs a ton of flavor into a delicious recipe everyone will enjoy!
You know you may have a problem when you buy something even when you have no idea how to cook it. Case in point: I'd read so much about Meyer lemons that when I was at the grocery store and I saw a bag, I was so excited to buy them. Until I came home and realized I had no idea what to do with them. So I googled and one thing that I made with one lemon that I really liked was Mark Bittman's Instant Preserve (1 chopped lemon, rind and all, 2 teaspoons sugar, 1 teaspoon salt, let it sit for at least 30 mins was what I used to try it out). Totally yummy, fresh and would go well as a side with chicken. It's not really preserved but it will last for a bit and it does get better with time. I'm trying hard not to eat this with a spoon, it's really that good.
But I used to make a peach chutney years ago that I loved and I've been wondering how to make that again. Peaches aren't in season but there was this bag of yummy-smelling lemons sitting around...
Let me issue a warning first. The last time I canned anything was 25 years ago. I know nothing about canning and preserving anymore. If I were you, I'd just assume this chutney needs refrigeration and not leave it out. Also, I'd forgotten the very first taste I took reminded me that preserving intensifies tastes so go easy on the cayenne pepper in this dish. Mine is prob too hot so I've reduced the quantities below.
I don't know how this will work in an Instant Pot because you want it to be thick, but you could try pressure cooking and then sautéing with the lid off until it's thick.
Some serving suggestions:
- Serve as a side with Indian food. Place 1-2 teaspoons on each diner's plate and they can enjoy it as a relish
- Mix some of it with cream cheese and make sandwiches
- Mix with cream cheese and serve as a dip
- Once you get a feel for the flavors in it, you could combine it into other cooked dishes such as chicken with a creamy sauce.
Ingredients
- 2 1/2 cup (591.47 g) Meyer lemons, , cut up (rind too)
- 3/4 cup (142.5 g) Brown Sugar
- 1/4 cup (63.75 g) White Vinegar
- 1/4 cup (36.25 g) Raisins
- 4-5 (4) julienned ginger, diced small
- 1/4 teaspoon (0.25 teaspoon) Cayenne Pepper
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/8 teaspoon (0.13 teaspoon) Ground Cumin
- 1/2 teaspoon (0.5 teaspoon) Ground Coriander
Instructions
- Put all ingredients into a slow cooker turned on high and cook for 4 hours.
- Remove lid, stir and taste, adjust any spices, and let it cook for another hour with the lid off so it thickens.
- Pour into jars and refrigerate. This made about 1.5 or 2 cups for me.
- A serving of this is about 1-2 teaspoons so it won't have that much sugar in each serving since 1 cup has about 48 teaspoons in it.
Marie
What is the quantity of ginger. 4-5 what? teaspoons? Please let me know urgently. Thanks
AshleyThompson
Yes, teaspoons.
Marie
Thank you Ashley. That is an important omission and allowed to continue with no one picking it up. I am making it today and needed an answer, so thanks heaps.
Marie
This did't come out well at all. It was too acid even after adding loads of extra sugar and I used Meyer lemons too. Very disappointed.
Janet Bandows Koster
Brilliant! I have a Meyer Lemon tree outside my front door which is hanging full of ripe fruit. Tried the crockpot version of the chutney yesterday and it is truly fantastic. Didn't change a thing. Served it with Tandoori chicken last night. Having dry veggies tonight. I wish I knew more people who would appreciate it. It's really "share-worthy."
Do you think it will keep in the freezer?
Thanks,
Janet
Cindy
Lively little chutney! Meyer Lemons paired with the sweetness of the raisins makes for a dynamite combo. I topped a homemade cracker with some goat cheese, this chutney and a bit of fresh chive. It was scrumptious. I am imaging stirring a bit in risotto or adding to a sharp cheddar grilled cheese. Lot of ideas swirling my head with this gem of a recipe.
Skip
I fiddled with your recipe a bit. I used nearly 1/2 cup raisins because I love them, left out the coriander because I don’t love it, & added a little molasses & stevia/brown sugar mix at the end until the tart to sweet balance was juuuuust right. I then sent some off to my favorite people with discerning palates and honest opinions. Served with lamb chops & a Japanese eggplant & veggie stir fry in Santa Fe & judged to enhance them all. A hit in Tulsa with 4 & 6 yr olds on (Formerly boring) boneless skinless chicken breasts. And a satisfying snack of crackers, sharp cheese, thin sliced apples with a dollop on top in New Orleans!
Thanks!!!
URVASHI PITRE
Sounds perfect!
Katherine
Mine also was very very bitter. I have continued to add sugar. Other recipes on the internet suggest equal amounts of lemon and sugar. My lemons are thin skinned, taste quite differently than regular lemons and I have always thought they were Meyers.It could have been so good. I love the Pitre cookbook. Everything I made from it has been wonderful.
URVASHI PITRE
Meyer lemons are a whole different breed. They’re not just thin skinned they’re also sweet and less lemony and the rind is less bitter.
They’re also seasonal. I only get then during the springtime in Texas, and that too for a very short time.
I suspect yours were not Meyer. I’m hoping additional sugar/sweetener will solve it. I know many others who have made with Meyer lemons and love it.
URVASHI PITRE
Also glad to hear you’re enjoying the rest of the cookbooks!
Rick G
I just bought some Meyer lemons to make this recipe. I noticed two differences between the recipe shown above and the recipe in the book (other than using slow cooker versus Instant pot).
The book includes 1/2 small onion, diced (the recipe above does not). The recipe above includes 1/2 teaspoon ground coriander (the book does not). Do you have any preference as to the "best" version?
URVASHI PITRE
Onions and coriander are great in it
Leslie
This has a wonderful, complex flavour - the mixtures of sweet, sour, tart and spicy all blend together to create something terrific I tried it with Bela Rosta ham, and it was perfect. I now intend to put in on crackers for a wonderful snack/appetizer.
shalini
I tried this in IP as the book says - 15 mins on High pressure, after 10 mins manual release.
The chutney was extremely bitter. I had it throw it away 🙁
What am I doing wrong ?
URVASHI PITRE
Did you use Meyer lemons? It doesn’t work with regular lemons as I said in the post.
shalini
yes, meyer lemons. Plucked a week earlier
shalini
The other explanation could be that what I think are meyer lemons are not really meyer lemons - although my gardener swears by it. I will try the same experiment with store bought meyer lemons.
URVASHI PITRE
Yes I was wondering about that but didn’t want to seem rude ???? Meyer lemons are sweet skinned
ailsa crawford
How much does ths recipe make in terms of pts or cups?
URVASHI PITRE
Hmm. It's been a while but I think it's about a cup and a half or so?