Skip to main content

Charred Lemon-Shallot Chutney

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This charred lemon and shallot chutney is a sophisticated vegan condiment that brings a bold, smoky depth to any meal. By grilling the citrus and shallots until they are deeply caramelised, you unlock a complex balance of bitterness and sweetness that pair beautifully with the punchy balsamic vinegar and Dijon mustard. It is a fantastic way to elevate simple dishes, offering a bright, savoury profile that cuts through richer flavours with ease.

Perfect as part of a seasonal spread, this versatile relish works wonderfully spooned over roasted root vegetables, stirred into grains, or served alongside crusty sourdough. Because the flavours continue to develop over time, it is an excellent make-ahead option for busy hosts. Simply store it in the fridge for up to five days and bring it to room temperature before serving to appreciate its full aromatic character.

In this article:

Continue reading below

Ingredients for Charred Lemon-Shallot Chutney

  • 1 large lemon, cut into 1/4" rounds

  • 4 medium shallots, cut into 1/2" slices

  • 2 tablespoons sugar

  • 180ml extra-virgin olive oil, divided

  • Fine sea salt and freshly ground black pepper

  • 80ml aged balsamic vinegar

  • 2 tablespoons chopped fresh chives

  • 2 teaspoons Dijon mustard

How to make Charred Lemon-Shallot Chutney

Preheat grill. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 60ml oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.

Grill lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and grill until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.

Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 120ml oil. Season with salt and pepper. DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.