1 large honeydew melon, seeded, peeled and cut into 1 inch chunks.
1/4 cup pickling salt, plus an extra 1/2 teaspoon
2 cups gluten free cider vinegar
2 cups light brown sugar
1 teaspoon ground ginger
1/4 teaspoon crushed dried cayenne pepper
1/4 teaspoon whole allspice, crushed in a mortar and pestle
2 inches of cinnamon stick
1 cup chopped onion
1/2 cup EACH diced red and green bell pepper
1 clove garlic, minced or grated
1/2 cup dry currants
1/3 gluten free brandy
Soak the melon cubes in cold water to cover, with the 1/4 cup pickling salt, overnight in the regrigerator. The pickling salt is not iodized, so your pickle will not turn brown. Drain and rinse the melon in several changes of cold water.
Put the remaining ingredients (except for the currants and brandy,) in a large heavy pot and bring to a boil. Add the melon chunks and the currants and brandy, and simmer the chutney for nearly 2 hours, until it has reduced in volume by a half and thickened up. Do not cover while cooking. Store the chutney in the refrigerator. This chutney will keep for a long time.
Make sure all your ingredients are gluten free.
The best chutneys are the easiest chutneys; this one is both delicious & simple to understand; make! I replaced the currants with sultanas however, added orange pepper chunks; split the recipe in half; added a roughly chopped hot lemon chili to one half only before jarring up.
I’m a chutney freak; experiment constantly…one of my other faves is pear; lemon