Lemon orange chutney pasta with chickpea sauce.
This Lemon Orange Chutney Pasta is tangy, vibrant, and absolutely delicious. It promises a delightful mix of creaminess and nuttiness from the chickpea sauce, with a unique twist provided by the preserved lemon or lemon chutney. Although only a little is needed, the lemon orange chutney can be used to enhance many dishes.
Traditionally, chutney was served as an appetizer to awaken the tastebuds during a meal. The origin of this technique dates back to the era of Portuguese navigators, whose long sea voyages led to the discovery of citrus preserves as a means to combat scurvy. Over time, these citrus preserves evolved into the diverse chutneys available today. For more details, visit how pickles (chutney) saved seamen.
Note that the lemon chutney should be prepared 10 days to 2 weeks in advance. To make the Lemon Chutney Pasta, click here.
Chutney nutritional benefits
Lemon Orange Chutney Pasta
Ingredients
- Chickpea Sauce for Pasta:
- 2 cups chickpea sprouts
- 2 tablespoons fenugreek sprouts
- 6 - 8 dried prunes, seeded
- 1 tablespoon brewer's yeast
- Juice of 1 lemon
- 1 tablespoon stevia, rice syrup, or honey (optional)
- 1 small bunch of fresh coriander
- 2/3 cup olive oil
- 1 teaspoon salt (or according to taste)
- Lemon chutney:
- 1/2 cup clear sesame oil (to sauté spices)
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 4-5 pieces of cloves
- 1 tablespoon sesame seeds
- 10 pieces preserved salt-stuffed lemon
- 1/4 teaspoon orange zest
- 2 cups clear sesame oil for adding to finished chutney
- 1 tablespoon chopped green chilis (optional)
Instructions
Chutney:
In a medium pan over high heat, add 1/2 cup sesame oil.
Add the black mustard seeds, cumin seeds, coriander seeds, cloves, and sesame seeds, and sauté for a few minutes.
Transfer the sautéed spices to a spice grinder and pulse until coarsely ground. Then, add them to the preserved lemon pieces along with the orange zest and stir thoroughly.
Add 2 cups of sesame oil and mix very well.
Store the mixture in a glass bottle to use as a topping for the pasta, a spread for starters, or an addition to salads.
Sauce:
Place all ingredients for the chickpea sauce into a strong blender.
Blend until smooth; if needed, pause to push the ingredients down with a spatula before continuing, and add olive oil one tablespoon at a time if necessary. Set aside once smooth.
Pasta:
Cook 500 gm of pasta according to the package instructions, reserving about one cup of the pasta water.
Mix the chickpea sauce with the pasta thoroughly. If the pasta appears too dry, gradually add some reserved pasta water and mix.
Serve the pasta on a plate and top with the prepared lemon chutney. Optionally, garnish with a side salad or additional garnish as preferred.
Nutrition
-
800.0 Calories
-
40.0g Carbohydrates
-
0.0mg Cholesterol
-
87.1g Fat
-
8.0g Fiber
-
15.0g Protein
-
300.0mg Sodium
-
0.0g Trans fat
Notes
Lemon chutney can also be purchased at most Asian stores.
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