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Hot Melon Chutney

chef.expert's picture
Ingredients
  Cider vinegar 2 Cup (32 tbs)
  Firmly packed light brown sugar 1 1⁄2 Cup (24 tbs)
  Cinnamon stick 1
  Cardamom seeds 2
  Aniseed 1⁄2 Teaspoon
  Coriander 1⁄2 Teaspoon
  Mustard seed 1⁄2 Teaspoon
  Salt 2 Tablespoon
  Cayenne 1⁄8 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Canned hot green peppers 3 , sliced
  Seedless raisins 2 Cup (32 tbs)
  Dried apricots 1⁄4 Pound, sliced
  Sliced preserved ginger 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Melon 1 1⁄2 Pound (Under Ripe)
Directions

Mix vinegar and sugar in kettle.
Add next 5 ingredients tied in cheesecloth bag.
Add salt, cayenne, mace, and garlic.
Boil, uncovered, for 15 minutes.
Add next 5 ingredients and simmer, covered, for 30 minutes.
Peel melon, discard seeds and stringy portion; slice thin; measure 3 cups.
Add to first mixture and simmer, uncovered, for 45 minutes longer, stirring occasionally.
Remove spice bag.
Ladle chutney at once into 5 hot sterilized 1/2-pint jars and seal.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Melon
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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