Ingredients:

  • 1 medium cantaloupe or honeydew melon (about 2 lbs / 900g), peeled, seeded, and diced
  • 1 medium red onion (about 6 oz / 170g), finely diced
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (30 ml) lime juice, freshly squeezed
  • 1 tablespoon (15 ml) grated fresh ginger
  • 1-2 red chilies, finely minced (adjust to taste, scotch bonnet optional!)
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt, or to taste

Instructions:

  1. Dice the melon into small, even pieces.
  2. In the saucepan, sauté the diced red onion over medium heat until softened and translucent.
  3. Stir in the grated ginger, minced chilies, mustard seeds, cumin, and cloves. Cook for 1 minute until fragrant.
  4. Add the diced melon, apple cider vinegar, brown sugar, lime juice, and salt to the saucepan.
  5. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook, uncovered, stirring occasionally, until the melon is softened and the chutney has thickened to a jam-like consistency. (about 45 minutes to 1 hour.) The mixture should coat the back of a spoon.
  6. Taste the chutney and adjust seasoning as needed. Add more sugar for sweetness, vinegar for tanginess, or chili for heat.
  7. If preserving, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes (consult canning instructions for your altitude). Let cool completely.
  8. If not preserving, let the chutney cool completely before storing it in an airtight container in the refrigerator.