Cantaloupe Chutney

We devoured this with slices of brie onblack bean burgers. It was amazing.

1/2 cantaloupe, peeled, seeded, and chopped smallish

2 tbsp oil

1 tsp crushed red pepper

6 cardamom pods, peeled and crushed

1/2 tsp ground cloves

2 tsp ginger paste

1/2 cup brown sugar

1/2 cup cashews

1/2 c lemon juice

1/4 cup honey

1/2 cup yellow raisins

1/2 cup apple cider vinegar

1/4 cup dried apricots, chopped rough

Crush the cardamom and cloves in a mortar and pestle and set aside.

Heat oil in a pan on medium heat. Add red pepper flakes, cardamom, cloves and ginger. Fry for 30 seconds. Add sugar and cashews, stir to coat with spices.  Throw in cantaloupe and the rest of ingredients. Mix well and bring to a boil, then reduce heat to a simmer. Add more red pepper flakes if you want. Simmer for 45 minutes to an hour until chutney is syrupy and fruit is carmelized.

Allow to cool a bit, then puree coarsely in food processor. Store in refrigerator.

Adapted from http://abcdsofcooking.com/2010/08/cantaloupe-chutney/