With its burst of sweet, tangy flavor, melon chutney makes your favorite foods taste even better! Sandwiches, curries, a cheeseboard – serve them with this melon chutney and you’ll be in absolute heaven.
With subtle spices, deep fruity flavors and a taste that tingles on the tongue, this is one recipe you’ll want to come back to again and again.
Why you’ll love this melon chutney recipe
- The balance of savory, sweet and spicy flavors is just right
- The depth of flavor from the spices is wonderful
- It can be paired with so many different types of food
- Versatility is key – tweak away until your heart’s content!
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don’t need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
Draw a wooden spoon through the chutney to test for doneness. If the vinegar takes a few seconds to seep through the channel, it’s done.
Variations on this recipe
Spiced Melon Chutney
Add 1/2 tsp of ground cinnamon, 1/4 tsp of ground cloves, and 1/4 tsp of ground cardamom for a warm and aromatic flavor.
Tropical Melon Chutney
Replace dried apricots with dried pineapple or mango for a tropical twist.
Smoky Melon Chutney
Add 1 tsp of smoked paprika and a few drops of liquid smoke for a smoky flavor profile.
Make it smoother
Make the texture smoother by mashing lightly with a potato masher once cooked.
Popular substitutions for this recipe
- Melon: Honeydew or cantaloupe can be used as a substitute for the ripe melon.
- Apple Cider Vinegar: White wine vinegar or rice vinegar can be used instead.
- Dried Apricots: Dried figs or prunes can be used as a replacement.
- Raisins: Dried cranberries or currants can be used as alternatives.
- Make sure you prepare all the ingredients before you start cooking. That way you can cook all the ingredients with precision.
- Use melons that are ripe and free from blemishes.
- Freshly ground spices are more flavourful and fragrant.
- Always use a stainless steel pan when making chutney. Other materials like copper don’t react well to vinegar.
- Cut the fruit and vegetables into small even-sized pieces for a silky smooth texture.
- Regularly stir your chutney, particularly towards the end of the cooking process. This helps with the flavor and texture, but also prevents the mixture from sticking to the bottom of the pan.
- Always be sure to sterilize your chutney storage jars. This stage is very important and shouldn’t be overlooked.
- Chutney making is all about patience. The flavors need time to fully mature. Around six weeks is ideal – six months is even better!
How do I store melon chutney?
Keep your chutney in a sterilised airtight jar, store it in a cool dry place.
Once opened, how long does it keep?
Once you’ve opened your chutney, refrigerate it. It’ll stay fresh for around 2 months.
Do I need to sterilize the jars?
More chutney recipes
Sweet and refreshing, this Melon Chutney recipe is a delightful twist on a classic condiment. It pairs perfectly with grilled dishes and more!
- 1 kg (2.2 lbs) ripe melon, peeled, seeded, and diced
- 200 g (1 cup) brown sugar
- 250 ml (1 cup) apple cider vinegar
- 100 g (1/2 cup) dried apricots, finely chopped
- 100 g (1/2 cup) raisins
- 2 cloves garlic, minced
- 2 cm (1 inch) ginger, grated
- 1 small red onion, finely chopped
- 2 green chilies, seeded and finely chopped
- 1 cinnamon stick
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1/2 tsp red chili flakes
- 1/2 tsp salt
- In a large saucepan, combine the diced melon, brown sugar, apple cider vinegar, dried apricots, raisins, garlic, ginger, red onion, green chilies, cinnamon stick, mustard seeds, turmeric powder, red chili flakes, and salt.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the chutney simmer uncovered for about 1 hour, stirring occasionally, until it thickens to a jam-like consistency.
- Remove the cinnamon stick from the chutney.
- Allow the chutney to cool completely before transferring it to sterilized jars.
- Seal the jars tightly and store in a cool, dark place for at least a week to allow the flavors to meld together.
- Serve the melon chutney with cheese, grilled meats, sandwiches, or as a condiment for a burst of sweet and tangy flavor.
- This melon chutney can be stored for up to 3 months in a cool, dark place.
- Instead of fresh ginger, you can use 1 teaspoon of ground ginger. The same goes for the cinnamon stick, substitute it with 1 teaspoon of ground cinnamon.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Boil
- Cuisine: British
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