This chutney recipe was inspired when Peter Gilmore, the famous Sydney chef, made a lemon chutney for a crayfish baguette. The chutney was created with a Tasmanian twist by adding McHenry famous gin.
Fresh lemon zing taste, along with a touch of mustard and horseradish.
Enjoy this chutney with smoked salmon, as a marinade for chicken, and add a tablespoon to your vinaigrette.
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