Thursday, February 28, 2013

Lime and Melon Chutney

Another Best of the Best Recipes from 1980

This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!

1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C  Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest

In a Dutch Oven, Combine:
Mustard Seed
Crushed Red Pepper Flakes
Boil generously for 5 minutes

Lime Juice

Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam

Remove from heat
Fold in Walnuts and Lime Zest

Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely

Yield about 6 half pint jars

Serve with Crackers and Cream Cheese

Peace in the Kitchen!

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