Melon chutney

Ingredients for 4 servings:

• 250 g bell pepper(s), red
• 1 kg melon(s), sugar
• 250 g onion(s)
• 1 chili pepper(s), red, dried
• 1 lemon(s), organic
• 100 g honey
• 150 g sugar
• 10 grains of allspice
• 1 tsp fennel seeds
• 100 ml vinegar, raspberry
• 300 ml peach juice
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

very tasty with goat cheese and white bread

Preheat the oven grill. Quarter the peppers, remove the seeds, and place them skin-side up on a baking sheet. Roast under the preheated oven grill for about 8 minutes, until the skin is blackened and blistered. Remove from the oven, cover with a damp paper towel for about 10 minutes, peel, and cut into approximately 1 cm pieces. While the peppers are in the oven, slice the melon, remove the seeds, and peel the flesh. Cut into approximately 3 cm pieces. Peel and roughly dice the onions, finely chop the chili, wash the lemon in hot water, zest, and juice it. Mix everything together and heat in a saucepan. Add the honey, sugar, allspice, fennel seeds, vinegar, peach juice, and salt, mix, and simmer over low heat for about 90 minutes until reduced to a syrupy chutney, stirring occasionally. Remove from the heat and let cool. Serve with goat cheese and white bread. Can also be stored for some time in twist-off jars.