Parsley Burnt Lemon Chutney

Step 1

1 To a medium skillet, add 1 tablespoon of vegetable oil and place the lemon, cut side down, in the oil

Step 2

2 Scatter the chile and garlic around the lemon

Step 3

3 Set the heat to medium and sear the lemon, without moving, while stirring the chile and garlic often to prevent burning, until the lemon starts to blacken on the bottom, about 10 minutes; the chile will have turned pale green with brown patches, and the garlic will start to shrivel and darken

Step 4

4 Remove from the heat and let cool for about 5 minutes

Step 5

5 Once the lemon has cooled to the touch, squeeze and scoop out all the pulp into a bowl

Step 6

6 Some of the juice will have thickened and combined with the pulp; discard the lemon rind

Step 7

7 Transfer the garlic-chile mixture and the lemon pulp to the pitcher of a blender, and add the parsley, pepitas, the remaining 1 tablespoon of oil and the salt

Step 8

8 Blend the mixture until ground to a fine paste

Step 9

9 If the ingredients are too thick to begin blending, add a little water, 1 tablespoon at a time, to facilitate

Step 10

10 Transfer to a lidded container and use right away, or refrigerate until needed