Merrick House Chutney

Name: Merrick House Chutney
Yield: Makes about 6 pints
Ingredients: 4 pounds cantaloupe rind; 3 1/2 pounds sugar; 2 cups dried currants; 2 teaspoons powdered allspice; 5 cups white vinegar; 1 teaspoon salt; 2 large oranges, coarsely diced; 2 large green peppers, seeded and coarsely diced

August 20, 2004

Recipe information

Yield
Makes about 6 pints

Ingredients

4 pounds cantaloupe rind

3 1/2 pounds sugar

2 cups dried currants

2 teaspoons powdered allspice

5 cups white vinegar

1 teaspoon salt

2 large oranges, coarsely diced

2 large green peppers, seeded and coarsely diced

Preparation

Peel and cut enough cantaloupe rind (including 1/4" of the pulp) to make 4 pounds. Cut the rind into bite-sized pieces and parboil for 12 minutes. Drain and combine with remaining ingredients in a large pot. Cover and simmer over medium heat for 3/4 hour. Uncover and continue cooking for 3/4 hour or until the juice has thickened to a light syrup. Pour into hot, sterilized preserving jars, cover and seal.

TagsChutney Condiment Cantaloupe Melon Fruit Dried Currant Dried Fruit Orange Citrus Bell Pepper Vegetable Nut Free Dairy Free Gluten Free Vegan Vegetarian Make Ahead Summer House & Garden

Recipe notes

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