Preserved lemon is a common ingredient to chutneys and by itself as a condiment. I used this recipe as part of a lemon-onion sauce for some roasted chicken. Bittman of the NY Times food section uses a ratio of 2:1 for sugar to salt. I adjusted the salt down, but it was still too salty in the sauce. The salty-sweet-sour of the lemon is a good flavor though. In retrospect, I'd eliminate the added salt in the chutney recipe.
Ingredients
1 fresh lemon
1 tbsp organic granulated sugar
2 tsp kosher salt
Directions
Wash, halve and de-seed the lemon. Slice lemon into 1/4" dice and put into a glass jar with its juice. Add salt and sugar. Muddle the ingredients together, then cover and refrigerate for a few hours.
Use this in recipes that call for preserved lemon.
