Because you use whole orange and lemon its best to wash them first in warm water to remove any waxy residue. This cutney will last for several days, refigerated, in a tightly covered jar.
You can slatthered the chutney on thick slabs of toasted bread with a good amount of whipped goat chease. But really, you can do so many other things with it. Eg: tossed with hot roasted or baked potatoes, eat with rice or incorporated into a hot pasta bowl.
Its super versatile...!
2 small Oranges
2 small Lemons
1/4 cup - finely chopped shallots
1/4 cup - extra Virgin Oil, plus extra for brushing
2 tbspn - Honey (extra if you like sweet)
Sea salt - to taste
Ground Black Pepper
About 2 tbspn chopped mint or basil
Heat oven 200 C, line a baking sheet with foil (or parchment paper).
Soaked chopped shallots to reduce their strength a bit.
Slice oranges and lemons into 1/2 inch thick, remove seeds. Arrange the slices on foil and brush with a bit of olive oil on both sides.
Roast the slices, turning every 5-10 mins until they are tender and just a few spots of brown (takes about 25 mins, more or less). Don't let the slices crisp, and keep an eye on the bottoms, which tends to brown before the tops. Set aside to cool enough to handle.
Once cool, transfer to a food processor, add any juices if any on the sheet. Drain the shallots and add into the food processor. Pulse several times, add lemon juice and olive oil. Continue pulsing untul the chutney is fairly smooth and creamy. Its OK if there one or two lemon or orange chunks. Season with pepper and salt and lemon juice or honey to taste. Keep tweaking until it really tastes great to you.
Transfer into a bottle and let it sit for at least 2 hours to let the flavours meld. Just before serving, stir in the fresh basil or mint, and make any final adjustments.