Melon Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 honeydew melon (s)
- 6 small bell peppers, light green
- 7 g allspice
- 2 orange (s), untreated
- 300 g suar
- 2 teaspoons salt
- 400 ml vinegar, (honey vinegar or mild white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Halve the melons, cut out the core with a spoon, cut into wedges and peel. Then roughly dice.
- Peel the oranges very thinly and cut the peel into fine zest. Then squeeze out.
- Core the peppers and cut into very fine cubes.
- Grind the allspice finely or in a mortar.
- Put all ingredients in a large saucepan and bring to a boil. Reduce slowly at a low temperature, stirring occasionally. This can take up to 3 hours.
- Be sure to stick with it towards the end and stir well - then it burns slightly. If you want, you can mash the larger pieces of melon with a potato masher.
- Fill into sterilized jars while still hot and close immediately. Let cool upside down.
- This way the chutney can be kept for at least a year.
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