Melon Apple Chutney Food

MELON CHUTNEY

Melon Chutney image

The Melon Chutney recipe out of our category Chutney! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 2

Number Of Ingredients 8

Ingredients

1 honeydew melon
2 Oranges
2 green Bell pepper
75 grams raisins
50 milliliters Vinegar
400 grams sugar
salt
0.5 tsp ground allspice

Steps:

Halve the melon and remove the seeds. Remove the pulp from the shell and finely dice. Peel the oranges thoroughly and chop the fruit. Rinse and halve the peppers. Trim the peppers, remove the seeds and membranes, and finely dice.
Add the melon, oranges, peppers, raisins, sugar, vinegar, and 1/2 teaspoon of salt and allspice to a pot. Pour in 250 ml (approximately 8 ounces) of water and simmer for 30 minutes. Fill the prepared jars to the brim with the chutney and seal tightly. Turn upside down to cool for 20 minutes. Turn right side up and cool completely.

MELON APPLE CHUTNEY

Melon Apple Chutney image

Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Melon Apple Fall Cinnamon Clove Gourmet

Yield Makes about 1 cup

Number Of Ingredients 11

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
Special Equipment
a 6-inch piece of cheesecloth; kitchen string

Steps:

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.)

VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS

Virginia Ham and Melon Apple Chutney on Corn Bread Rounds image

Categories Fruit Appetizer Bake Christmas Cocktail Party Easter Melon Apple Ham Cornmeal Fall Winter Shower Party Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 15

Ingredients

For corn bread rounds
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
2 tablespoons milk
1 large egg
For topping
About 2 tablespoons Dijon mustard
1/4 lb sliced cooked Virginia country ham*, cut into 1 1/2- by 1/3-inch strips
1/2 cup melon apple chutney
Special Equipment
a 1 1/2-inch round cookie cutter

Steps:

Make corn bread rounds:
Put oven rack in middle position and preheat to 350°F.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
Top rounds:
Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.

TOMATO APPLE CHUTNEY

Tomato Apple Chutney image

I love to make different kinds of chutney during the holidays and give jars to family and friends for gifts. Cook the chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Appetizers

Time 5h15m

Yield 30 servings.

Number Of Ingredients 12

Ingredients

3 cans (14-1/2 ounces each) fire-roasted diced tomatoes with garlic, undrained
2 medium red onions, chopped
1 large apple, peeled and chopped
1 cup golden raisins
3/4 cup cider vinegar
1/2 cup packed brown sugar
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
Baked pita chips

Steps:

Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

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