I sounded very interesting so I decide to try.
I’ve tried it lukewarm with raw salted meat,cold with ripe cheese and rubbed on an oven baked turkey. Very nice indeed.
Melon Chutney
you need:
3 cantaloupe melones
2 red onions
grated peel and juice from 1 lime
1 piece of fresh ginger (grated)
150ml of apple vinegar
2 tsp of cumin
2 tsp of mustard seeds (yellow)
200gr of sugar
1 fresh chili
2 dried chilis
In some oil(extra virgin olive oil) gentle fry the chopped onion together with lime (zests and juice) and the spices.
Let cook for 10min the add the melon in cubes.
Let cook another 10min mixing now and then,
Add the vinegar and the sugar and let slowly cook for an hour.Pour in clean glasses, close the lids and let cool up side down.
Store in a cool, dark and dry place.
Will conserve for at least 2 years.
Let rest for 2 weeks before using
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this is my entry for this week’s WHB
hosted by Susan from The Well-Seasoned Cook
thank’s Susan for hosting.
thank’s to Kalyn from Kalyn’s Kitchen and Haalo, Cook (almost) anything at least once
Who have given my the chance to organize the Italian version of WHB!
briggishome 