Lemon orange chutney pasta with Chickpea sauce.
This Lemon Orange Chutney Pasta is tangy, vibrant, and absolutely delicious. This dish is sure to wow the senses with a bit of creaminess and nuttiness coming from the chickpea sauce. The key to this beautiful dish is the use of preserved lemons or lemon chutney. While you don’t need to use up too much of it, you can use the Lemon Orange Chutney for many dishes.
Chutney was traditionally made as an appetizer to excite the tastebuds before and during the meal. The Portuguese navigators and sailors were the pioneers in Europe to set across oceans to discover new lands. As the sea voyage was long and arduous, many seamen succumbed to the deadly scurvy disease.
After many years of losing seamen on long voyages, a doctor on one of the long journeys voyages discovered the sailors were dying due to scurvy due to lack of vitamin C. That’s how the sailors started to prepare citrus fruits preserves in salts. Once they arrived in India, these preserves came to be developed into a sorted variety of Chutneys today and how pickles (chutney) saved seamen during the early era of navigating the high seas.
You need 10 days to 2 weeks before using the lemon chutney, so this has to be made in advance. To make the Lemon Chutney Pasta, click here.
Chutney nutritional benefits
Lemon Orange Chutney pasta
- Chickpea Sauce for Pasta:
- 2 cups chickpea sprouts
- 2 tbsp fenugreek sprouts
- 6 - 8 dried prunes, seeded
- 1 tbsp brewer yeast
- The juice of 1 lemon
- 1 tbsp stevia, rice syrup, or honey (optional)
- 1 small bunch of fresh coriander
- 2/3 cup olive oil
- 1 tsp salt (or according to taste)
- Lemon chutney:
- 10 pieces preserved salt- stuffed lemon
- 1/4 tsp orange zest
- 1 tsp black mustard seeds
- 1 tsp cumin seed
- 1 tsp coriander seed
- 4-5 pieces of cloves
- 1 tbsp sesame seeds
- 1/2 cup clear sesame oil (to sauté spices)
- 2 cup clear sesame oil for adding to finished chutney
- 1 tbsp chopped green chilis (optional)
- 500 grams of any gluten-free pasta
In a medium pan over high heat, add 1/2 cup sesame oil.
Add the black mustard seeds, cumin seeds, coriander seeds, cloves, sesame seeds, and sauté for a few minutes.
Add the cooked spices to a spice grinder and pulse until coarsely ground. Add this to the lemon chutney and stir the mixture thoroughly.
Add 2 cups of sesame oil and mix again very well.
Store in a glass bottle and use as a topping for the pasta any time. You can also use this as a spread for starters or add this to a salad.
Then you can make the chickpea sauce for the pasta. To make the pasta sauce, place all ingredients for the chickpea sauce into a strong blender.
Blend all ingredients until smooth. If you're having a hard time blending, periodically pause to push the ingredients down using a spatula before hitting the blend button again. You can also opt to add some more olive oil, a tablespoon at a time. Set aside.
Cook the pasta according to package instructions. Reserve about a cup of pasta water.
Add the chickpea sauce to the pasta and mix well. If you find that the pasta is too dry, you can add a bit of pasta water and mix thoroughly.
Serve on a plate and top with some lemon chutney. You can serve a side salad with it or garnish it according to your preference.
Lemon chutney can also be bought in any Asian store