Hot Melon Chutney

By BobLongo

Ingredients

• Cider vinegar - 2 Cup (32 tbs)
• Firmly packed light brown sugar - 1 1⁄2 Cup (24 tbs)
• Cinnamon stick - 1
• Cardamom seeds - 2
• Aniseed - 1⁄2 Teaspoon
• Coriander - 1⁄2 Teaspoon
• Mustard seed - 1⁄2 Teaspoon
• Salt - 2 Tablespoon
• Cayenne - 1⁄8 Teaspoon
• Ground mace - 1⁄8 Teaspoon
• Garlic - 2 Clove (10 gm) , minced
• Canned hot green peppers - 3 , sliced
• Seedless raisins - 2 Cup (32 tbs)
• Dried apricots - 1⁄4 Pound , sliced
• Sliced preserved ginger - 1⁄2 Cup (8 tbs)
• Water - 1 Cup (16 tbs)
• Melon - 1 1⁄2 Pound (Under Ripe)

Details

Servings 1
Adapted from ifood.tv

Preparation

Step 1

Mix vinegar and sugar in kettle.
Add next 5 ingredients tied in cheesecloth bag.
Add salt, cayenne, mace, and garlic.
Boil, uncovered, for 15 minutes.
Add next 5 ingredients and simmer, covered, for 30 minutes.
Peel melon, discard seeds and stringy portion; slice thin; measure 3 cups.
Add to first mixture and simmer, uncovered, for 45 minutes longer, stirring occasionally.
Remove spice bag.
Ladle chutney at once into 5 hot sterilized 1/2-pint jars and seal.