Lemon Orange Chutney Pasta

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

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