Merrick House Chutney
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1810 g
Cantaloupe (rind)1590 g
Sugar2 cups
Currants (dried)2 tsps
Allspice (powdered)5 cups
White Vinegar1 tsp
Salt2 large
Orange (coarsely diced)Directions:
1
Peel and cut enough cantaloupe rind (including 1/4" of the pulp) to make 4 pounds
2
Cut the rind into bite-sized pieces and parboil for 12 minutes
3
Drain and combine with remaining ingredients in a large pot
4
Cover and simmer over medium heat for 3/4 hour
5
Uncover and continue cooking for 3/4 hour or until the juice has thickened to a light syrup
6
Pour into hot, sterilized preserving jars, cover and seal
7
Peel and cut enough cantaloupe rind (including 1/4" of the pulp) to make 4 pounds
8
Cut the rind into bite-sized pieces and parboil for 12 minutes
9
Drain and combine with remaining ingredients in a large pot
10
Cover and simmer over medium heat for 3/4 hour
11
Uncover and continue cooking for 3/4 hour or until the juice has thickened to a light syrup
12
Pour into hot, sterilized preserving jars, cover and seal