John Myers
Melon, Pepper and Grapefruit Chutney
The perfect melon, pepper and grapefruit chutney recipe with a picture and simple step-by-step instructions.
- 500 g Honeydew melon, pulp
- 300 g Red pepper, pulp
- 200 g Grapefruit fillet
- 100 g Raisins
- 200 ml White wine vinegar
- 300 ml Orange juice
- 1 Pck. Preserving sugar 1: 2
- 1 tsp Mustard seeds
- Salt
- White milled pepper
- Hot peppers are hot
- Chilli from the mill
- Halve the melon, remove the stones, finely dice the pulp and weigh 500 g. Clean the peppers, dice very finely and weigh 300 g. Peel the grapefruit, remove the white skin, cut out the fillets and weigh 200 g.
- Put the prepared ingredients in a saucepan with raisins, white wine vinegar and orange juice. Bring everything to the boil while stirring and cook for 10 minutes, stirring occasionally.
- Add the sugar and the spices and bring to the boil again and season to taste.
- Rinse the jars with boiling water and fill in the chutney immediately and seal. Then turn the jars upside down for 15 minutes.
Facebook Comments