Cantaloupe chutney sounds funny I know, but it is really good I swear! The idea came about because I kept getting melons from my CSA and so I decided to make this chutney in the same vein as a mango chutney. It is really sweet, but also spicey from dried red chili.
I made some tea sandwiches with this chutney for my friend Busayo's fashion line preview party. I spread some onto toast with a thick slice of swiss and cut them into cute little squares. I've also made these with gruyere and cheddar and it works quite well. The other tea sandwich I prepared for Busayo was basil chutney cream cheese and cucumber.
The cantaloupe chutney was a hit at the party and I ended up getting some orders for more. I've been making batches of it so if you live near and want to buy some let me know!
Here are some photos of Busayo's line. She uses traditional Nigerian fabrics in all of her designs and many of them are one of a kind. I own a few of her pieces and love them!
You can see more of Busayo's line here.
makes 2 cups
1 cantaloupe, peeled and cubed
1 1/2 tablespoons ghee
2 dried red chilis broken in two or can use dried red chili flakes to your taste
6 cardamom pods, peeled and crushed
4 cloves, crushed
1 tablespoon ginger, grated
1/2 cup jaggery or brown sugar
1/2 cup blanched and sliced almonds, toasted
juice from 1/2 lemon
1/2 cup honey
1 cup yellow raisins
1/4 cup apple cider vinegar
1/4 cup dried apricots, chopped rough
Crush the cardamom and cloves in a mortar and pestle and set aside. Toast almonds in a non stick pan under medium low heat and set aside.
Heat ghee in a pan under medium heat. Put in red chilis, cardamom, cloves and ginger. Fry for 30 seconds. Next add in jaggery and almonds and mix all around for 15 seconds. Throw in cantaloupe and rest of ingredients in pan. Mix well and bring to a boil. Taste for more chili and add flakes accordingly. The chutney should be sweet but with a spicy kick at the end. Simmer for 45 minutes to an hour until chutney is syrupy.
Puree coursely in blender to make it spreadable.