Melon chutney

A ripe Charentais melon is a wondeful thing, and we are lucky enough to be able to eat them all summer. When it is perfectly ripe and chilled, it’s a sin to eat it in any other way than as it is, with a glass of Muscat de St Jean de Minervois. If it isn’t, this is another way of using it; it makes a nice relish to serve with grilled duck breast, roast duck, or — dare I say it — foie gras. Quick to make too.

1 large ripe melon
4 small white onions
2 shalots
5 cl port
2 tbs brown sugar
pinch of ground ginger
2 tbs balsamic vinegar

Cut the melon in half, remove the seeds, and cut the flesh into dice. Finely slice the onions and shallots. Then just put all the ingredients in a pan, and cook on a low heat for 5 minutes, crushing the melon with a wooden spoon as it softens. Then simmer for 30 minutes, stirring occasionally, until it reaches a jammy consistency. Taste and adjust seasoning.

Note: I don’t think this is the sort of chutney that will keep; you need to consume it quickly, and keep leftovers in the fridge.

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