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/

Can’t elope salad

My husband and I had three weddings. No eloping here! He did, however, show up with a random canteloupe yesterday.  I am reasonably sure I have never eaten anything but plain canteloupe, possibly mixed with other melons in a fruit salad type dish.  I decided to try something new, as should you.

 

Can’t Elope Salad

1/2 canteloupe, seeds removed and diced

1 small cucumber, sliced

1/2 c cashews

1/2 c feta cheese

6-8 fresh mint leaves, chopped

Spinach (as salad base)

For the dressing:

2 tbsp ginger paste

3 tbsp lemon juice

Healthy splort of Sriracha (spice to taste)

Three pinches of salt

3/4 c plain yogurt

 

Mix the dressing ingredients, then mix with the rest of the ingredients. Let it sit for 10- 15 minutes to let the cantaloupe juice mix with the dressing.

Serve over a heaping pile of fresh spinach