Recipes
Ingredients
| Root ginger | 20g |
| Lime loose pack | 2 pieces |
| Watermelon | 1 piece |
| Prepared onion diced 5mm | 150g |
| White wine vinegar | 350ml |
| Casa De Mare sea salt | 6g |
| Everyday Favourites crushed chillies | 0.3g |
| Everyday Favourites mild madras curry powder | 15g |
| La Espanola pure olive oil glass | 50ml |
| World of spice cumin seeds | 5g |
| World of spice white mustard seeds | 5g |
| Tate & Lyle caster sugar drum | 380g |
Method
- Dice just the white or green part of the melon (not the skin or flesh) and set to one side
- Core and dice the apple to the same size as the melon rind, before placing to one side
- In a large saucepan add the oil and onions. Grate in the ginger and add sliced green chilli. Allow to cook until all the moisture is absorbed
- Add the peel from 2 limes and reserve the juice
- Add the curry powder, crushed chilli, cumin and mustard seeds. Toast slightly in the pan and then add the sugar and vinegar. Simmer for 10-15 minutes on a low heat
- Add the lime juice, melon rind and apple and continue to cook until the liquid is syrupy and thickened. Cook and use the chutney as required