Blue Lemon Chutney Recipe! Free Chef Demo and Samples Nov. 7

I recently wrote about attending an exclusive Blue Lemon tasting and chef demo of some of the restaurant’s new menu items. Now the public will have a chance to do the same thing Nov. 7, 7:30 p.m. at the Blue Lemon location on 11372 S. State. It’s a free event, but I’d advise coming early in order to get a seat. Meanwhile, I’m sharing Todd’s winter chutney recipe so  you can try it at home.

Chef Todd Leonard,  the American Culinary Federation‘s Chef of the Year,  will likely cook up dishes like the Green Chile & Corn Queso, Burrata Cheese & Heirloom Tomato Toast,  Winter Beet & Steak Salad, and Maple Glazed Chicken.

Todd shared his recipe for the winter chutney that goes with the Maple Glazed Chicken. It’s a fruity, sweet-and-savory combo that works well on a lot of chicken dishes. Last week I simply sauteed halved chicken breasts, then poured a cup of the winter chutney over them and let them simmer for an easy, flavorful dinner.

Interesting fact:  Blue Lemon prepares this chutney — and all of its sauces and soups — in a central kitchen above the Highland location, and the various restaurants order they amounts they need. Leonard says this is so they will be consistent from one location to another.