Ingredients:

  • 2 lbs (1 kg) Cantaloupe Melon, diced (1/2-inch pieces)
  • 1 large Red Onion (approx. 8 oz), finely diced
  • 2 1/4 cups (450 g) Granulated Sugar
  • 1 1/2 cups (360 ml) Apple Cider Vinegar (5% acidity)
  • 1/4 cup (60 g) Fresh Ginger, peeled and grated
  • 3 large Garlic Cloves, minced
  • 1 medium Red Chilli, deseeded and finely minced (or 1 tsp dried chilli flakes)
  • 1 Tbsp Yellow Mustard Seeds
  • 1 tsp Turmeric Powder
  • 1/2 tsp Ground Allspice
  • 1 tsp Sea Salt
  • A splash of neutral oil (for sautéing)

Instructions:

  1. Prepare the Aromatics and Spices: Place a large, heavy-bottomed pot or Dutch oven over medium heat and add a splash of neutral oil. Add the diced red onion and sauté gently for 5–7 minutes until translucent and soft.
  2. Add the grated ginger, minced garlic, minced chilli, and mustard seeds. Cook for 2 minutes, stirring constantly, until the mustard seeds begin to pop and the ginger is fragrant. Stir in the turmeric, allspice, and salt. Cook for 30 seconds to 'bloom' the spices.
  3. Combine and Begin Simmering: Pour in the cider vinegar and the granulated sugar. Stir constantly over medium heat until the sugar is completely dissolved and the mixture begins to bubble. Add the diced cantaloupe into the pot. Bring the mixture to a rapid boil, then immediately reduce the heat to a very gentle simmer.
  4. Cook and Reduce the Chutney: Cook the mixture uncovered for 50–60 minutes, maintaining a gentle bubble. Stir occasionally to prevent sticking. The chutney is ready when most of the liquid has evaporated, and the consistency is thick, chunky, and mounds up on a spoon without running freely.
  5. Finish and Preserve: Remove the pot from the heat and allow the chutney to cool slightly (about 30 minutes) to allow the pectin to set fully. Ladle the warm chutney into pre-sterilised jars, leaving about 1/2 inch headspace. Wipe the rims clean, seal tightly with sterilised lids, and refrigerate once completely cool. Note: Chutney benefits greatly from resting at least two weeks before eating to allow the flavours to mature.