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Lime-melon chutney
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| Artist: |
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| Categories: |
Chicken, Dips & Spreads, Entrees, Fruits, Poultry |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1 1/2
| cup | Sugar | | 1 1/2
| cup | White vinegar | | 2
| tbsp | Chopped preserved ginger | | 4
| large | Cloves garlic, chopped | | 2
| tsp | Mustard seeds | | 1
| tsp | Salt | | 1/4
| tsp | Crushed red chile pepper | | 8
| cup | Cantaloupe, peeled and cubed | | | (about 3-4 melons) | | 1 1/2
| cup | Golden raisins | | 1/2
| cup | Fresh lime juice, (about 4 | | | -limes) | | 1/2
| cup | Chopped walnuts | | 1
| tbsp | Grated lime peel |
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Procedures:
| 1 | Mix first 7 ingredients in a large heavy saucepan. | | 2 | Boil gently for 5 minutes. | | 3 | Add the next 3 ingredients and cook over medium heat, stirring often, about about 1 hour, until mixture is consistency of jam. | | 4 | Remove from heat and stir in last 2 ingredients. | | 5 | Ladle into hot, sterlized half-pint jars and seal. | | 6 | Process in a boiling water bath for 15 minutes. | | 7 | Cool and store in the refrigerator after opening. | | 8 | Makes about 5 jars. | | 9 | Notes : here"s a nice freshing chutney to prepare with late summer produce recipe by: lon hall 75236,73 |
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