Melon Chutney Recipes

WATERMELON RIND CHUTNEY

Watermelon Rind Chutney image

Categories Condiment/Spread Ginger Vinegar Watermelon Hot Pepper Summer Boil Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

1 (8-lb) piece watermelon (flesh and rind)
1 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1/4 cup minced peeled fresh ginger
2 tablespoons minced small hot green chile, such asThai or serrano (including seeds)
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black peppercorns, coarsely crushed with flat side of a large knife

Steps:

Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.

WATERMELON CHUTNEY

Watermelon Chutney image

Great way of using up fresh watermelon. It is very tasty on sandwiches or with meat.

Provided by tokonoma

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 50m

Yield 32

Number Of Ingredients 11

Ingredients

¼ cup oil
1 red onion, minced
1 red bell pepper, minced
1 clove garlic, thinly sliced
1 teaspoon minced fresh ginger, or to taste
2 pounds watermelon, coarsely chopped
1 pound tomatoes, coarsely chopped
1 tablespoon lime juice, or to taste
1 tablespoon curry powder
1 pinch salt, or to taste
1 pinch white sugar, or to taste

Steps:

Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

Nutrition Facts : Calories 29.7 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 6.3 mg, Sugar 2.5 g

MELON APPLE CHUTNEY

Melon Apple Chutney image

Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Melon Apple Fall Cinnamon Clove Gourmet

Yield Makes about 1 cup

Number Of Ingredients 11

Ingredients

1 (1 1/2-inch) piece cinnamon stick
2 whole cloves
5 whole allspice
3/4 cup diced (1/4 inch) cantaloupe or honeydew, or a combination
1 Granny Smith apple, peeled and cut into 1/4-inch dice
1/2 cup sugar
1/4 cup plus 2 tablespoons distilled white vinegar
3 tablespoons dried currants
2 tablespoons minced peeled fresh ginger
Special Equipment
a 6-inch piece of cheesecloth; kitchen string

Steps:

Wrap cinnamon stick, cloves, and allspice in cheesecloth and tie with string to form a bag. Crush spices gently in bag with a rolling pin or bottom of a heavy skillet.
Bring melon, apple, sugar, vinegar, currants, ginger, cheesecloth bag, and a pinch of salt to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, uncovered, stirring occasionally, until syrup is thick and most of liquid is evaporated, 30 to 35 minutes. Discard cheesecloth bag and cool chutney. (Syrup will continue to thicken as it cools.)

MELON CHUTNEY

Melon Chutney image

The Melon Chutney recipe out of our category Chutney! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 2

Number Of Ingredients 8

Ingredients

1 honeydew melon
2 Oranges
2 green Bell pepper
75 grams raisins
50 milliliters Vinegar
400 grams sugar
salt
0.5 tsp ground allspice

Steps:

Halve the melon and remove the seeds. Remove the pulp from the shell and finely dice. Peel the oranges thoroughly and chop the fruit. Rinse and halve the peppers. Trim the peppers, remove the seeds and membranes, and finely dice.
Add the melon, oranges, peppers, raisins, sugar, vinegar, and 1/2 teaspoon of salt and allspice to a pot. Pour in 250 ml (approximately 8 ounces) of water and simmer for 30 minutes. Fill the prepared jars to the brim with the chutney and seal tightly. Turn upside down to cool for 20 minutes. Turn right side up and cool completely.

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