Best 2 Melon Apple Chutney Recipes

Indulge in a delightful culinary journey with this tantalizing Melon Apple Chutney, a harmonious blend of sweet and savory flavors. This versatile condiment, with its vibrant color and refreshing taste, is a perfect accompaniment to grilled meats, roasted vegetables, or as a zesty topping for sandwiches and wraps.

This collection of recipes offers a range of variations to suit your taste preferences. From the classic Melon Apple Chutney, featuring a perfect balance of sweet and tangy notes, to the Spicy Melon Apple Chutney, which adds a fiery kick, there's a chutney here for every palate.

For those who prefer a milder flavor, the Mild Melon Apple Chutney is a delightful option, while the Green Melon Apple Chutney offers a unique twist with its vibrant green hue and tangy flavor. And for those who enjoy a touch of heat, the Hot Melon Apple Chutney delivers a satisfying spicy punch.

Whether you're a seasoned chutney connoisseur or new to this delectable condiment, this diverse selection of Melon Apple Chutney recipes is sure to tantalize your taste buds and elevate your culinary creations to new heights.

Here are our top 2 tried and tested recipes!

MELON APPLE CHUTNEY

Melon Apple Chutney image

Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Melon Apple Fall Cinnamon Clove Gourmet

Yield Makes about 1 cup

Number Of Ingredients 11

Ingredients

1 (1 1/2-inch) piece cinnamon stick
2 whole cloves
5 whole allspice
3/4 cup diced (1/4 inch) cantaloupe or honeydew, or a combination
1 Granny Smith apple, peeled and cut into 1/4-inch dice
1/2 cup sugar
1/4 cup plus 2 tablespoons distilled white vinegar
3 tablespoons dried currants
2 tablespoons minced peeled fresh ginger
Special Equipment
a 6-inch piece of cheesecloth; kitchen string

Steps:

Wrap cinnamon stick, cloves, and allspice in cheesecloth and tie with string to form a bag. Crush spices gently in bag with a rolling pin or bottom of a heavy skillet.
Bring melon, apple, sugar, vinegar, currants, ginger, cheesecloth bag, and a pinch of salt to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, uncovered, stirring occasionally, until syrup is thick and most of liquid is evaporated, 30 to 35 minutes. Discard cheesecloth bag and cool chutney. (Syrup will continue to thicken as it cools.)

VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS

Virginia Ham and Melon Apple Chutney on Corn Bread Rounds image

Categories Fruit Appetizer Bake Christmas Cocktail Party Easter Melon Apple Ham Cornmeal Fall Winter Shower Party Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 15

Ingredients

For corn bread rounds
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
2 tablespoons milk
1 large egg
For topping
About 2 tablespoons Dijon mustard
1/4 lb sliced cooked Virginia country ham*, cut into 1 1/2- by 1/3-inch strips
1/2 cup melon apple chutney
Special Equipment
a 1 1/2-inch round cookie cutter

Steps:

Make corn bread rounds:
Put oven rack in middle position and preheat to 350°F.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
Top rounds:
Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.

Tips:

Select ripe and firm fruits: Use ripe, firm, and unblemished melons and apples for the best flavor and texture.
Chop the fruits uniformly: Chop the melon and apples into uniform-sized pieces to ensure even cooking.
Use a variety of spices: Experiment with different spices to create a unique flavor profile. Common spices used in melon-apple chutney include ginger, garlic, cumin, coriander, and turmeric.
Start with a small batch: If you're making chutney for the first time, start with a small batch to test the flavors before making a larger quantity.
Adjust the sweetness and spice level: Taste the chutney as it cooks and adjust the sweetness and spice level by adding more sugar or vinegar as needed.
Use a heavy-bottomed pot or pan: A heavy-bottomed pot or pan will help prevent the chutney from sticking and burning.
Stir frequently: Stir the chutney frequently while it's cooking to prevent it from sticking to the bottom of the pot or pan.
Store the chutney properly: Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Melon-apple chutney is a versatile condiment that can be enjoyed in various ways. It can be served as a side dish with grilled meats, fish, or poultry. It can also be used as a spread for sandwiches or wraps. Additionally, it can be added to curries, stews, and other dishes to add a sweet and tangy flavor. With its unique flavor profile and versatility, melon-apple chutney is a delicious and easy-to-make condiment that can be enjoyed by people of all ages.