Melon Apple Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- 1/2 cup sugar
- 2 whole cloves
- 5 whole allspice
- 2 tablespoons minced peeled fresh ginger
- Carbohydrate 41 g(14%)
- Fat 0 g(1%)
- Fiber 3 g(12%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 9 mg(0%)
- Calories 167
Preparation 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.) Cooks' note:• Chutney can be made 2 days ahead and chilled, covered. Bring to room temperature before using.
Preparation 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.) Cooks' note:• Chutney can be made 2 days ahead and chilled, covered. Bring to room temperature before using.
