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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes more chutney than you'll need for the corn bread rounds see the leftovers as a condiment for cheese and crackers or for roasted meats. Active time: 20 min Start to finish: 1 1/4 hr 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 |
Directions:
1. 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.
2. 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.)
3. Cooks' note: Chutney can be made 2 days ahead and chilled, covered. Bring to room temperature before using.
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