Cantaloupe Chutney
Cantaloupe Chutney
Served during Katydid's 4th Anniversary Weekend1/2 large cantaloupe, peeled, seeded, and diced (about 4 cups)
1 shallot, diced
1/2 C firmly packed light brown sugar
1/4 C white wine vinegar
1 Tbsp minced fresh ginger or 1/4 tsp ground ginger
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp ground red pepper
2 Tbsp chopped fresh mint
Combine first 8 ingredients in a large non-aluminum saucepan. Bring to a boil. Reduce heat, and cook, uncovered, over medium-low heat 50 minutes or until thickened, stirring often. Cool slightly; stir in mint. Cover and chill at least 2 hours. Yield 1 1/2 cups.
Chill any remaining chutney, and serve with pita chips.