Moroccan Lemon Chutney

A chewy, zesty chutney to go with all sorts...

  • Serves 4
  • Duration 20 mins
  • Difficulty Very easy
Moroccan Lemon Chutney


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


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.

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