Summary

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)

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Instructions

1. Halve the melons, cut out the core with a spoon, cut into wedges and peel. Then roughly dice.
2. Peel the oranges very thinly and cut the peel into fine zest. Then squeeze out.
3. Core the peppers and cut into very fine cubes.
4. Grind the allspice finely or in a mortar.
5. 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.
6. 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.
7. Fill into sterilized jars while still hot and close immediately. Let cool upside down.
8. This way the chutney can be kept for at least a year.